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The effect of adenosine 5′‐monophosphate ( AMP ) on tenderness, microstructure and chemical–physical index of duck breast meat
Author(s) -
Wang Daoying,
Deng Shaoying,
Zhang Muhan,
Geng Zhiming,
Sun Chong,
Bian Huan,
Xu Weimin,
Zhu Yongzhi,
Liu Fang,
Wu Haihong
Publication year - 2015
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7243
Subject(s) - tenderness , myofibril , chemistry , myosin , adenosine monophosphate , sarcomere , inosine monophosphate , adenosine , meat tenderness , flavor , food science , biochemistry , endocrinology , myocyte , nucleotide , biology , gene
BACKGROUND Adenosine 5′‐monophosphate ( AMP ) is often used in meat and poultry soups as a flavor enhancer (flavor modifier), or as food additives for specific nutritional purposes. Our previous research as well as evidence from others showed that actomyosin could be dissociated into myosin and actin by AMP in extracted muscle solution. However, there is no report available on the application of AMP to dissociate actomyosin and to improve meat tenderness. The objectives of this study were to evaluate the effect of AMP on duck meat tenderness and other quality traits and to explore the mechanism of the action of AMP on meat tenderness.RESULTS Duck breast muscle was treated with 0, 10, 20, 30, 40 mmol L −1 AMP at 5 °C for 10 h and examined for shear force, microstructure, actomyosin dissociation, myofibril fragmentation index ( MFI ), pH , water content, cooking loss, CIE * color ( L *, a *, b *), inosine monophosphate ( IMP ) and free amino acid ( FAA ) contents. Results showed that shear force, cooking loss, L * and b * of the muscles significantly decreased after AMP treatment ( P < 0.05); actomyosin dissociation, MFI , pH , water content, fiber diameter, sarcomere length, IMP and ammonia significantly increased ( P < 0.05); no significant change in a * or other FAA content was observed ( P > 0.05), and muscle shrinkage in transverse and longitudinal directions were restrained after AMP treatment.CONCLUSION The results suggest that AMP could notably improve meat tenderness, and this effect was probably mainly through increasing muscle pH , promoting actomyosin dissociation and disrupting the Z‐line; meanwhile, the conversion of AMP to IMP may contribute to the flavor of meat. © 2015 Society of Chemical Industry