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Marination and physicochemical characteristics of vacuum-aged duck breast meat
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Khan, Muhammad Issa | - |
dc.contributor.author | Lee, Hyun Jung | - |
dc.contributor.author | Kim, Hyun-Joo | - |
dc.contributor.author | Young, Hae In | - |
dc.contributor.author | Lee, Haelim | - |
dc.contributor.author | Jo, Cheorun | - |
dc.date.accessioned | 2024-08-08T01:35:36Z | - |
dc.date.available | 2024-08-08T01:35:36Z | - |
dc.date.created | 2018-01-10 | - |
dc.date.created | 2018-01-10 | - |
dc.date.issued | 2016-11 | - |
dc.identifier.citation | Asian-Australasian Journal of Animal Sciences (AJAS), Vol.29 No.11, pp.1639-1645 | - |
dc.identifier.issn | 1011-2367 | - |
dc.identifier.uri | https://hdl.handle.net/10371/206855 | - |
dc.description.abstract | We investigated marinade absorption and physicochemical characteristics of vacuum-aged duck breasts that were halved and individually vacuum-packed for chiller aging at 4 degrees C for 14 d. One half was marinated for 0, 7, or 14 d, while the second half was used as a control. Marinade absorption, cooking loss, cooking yield, texture profile, pH, color, protein solubility, and thiobarbituric acid reactive substances (TBARS) values were evaluated, and protein sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) was performed. Marinade absorption and pH did not vary significantly after 14 d of aging. Marination increased the pH, color (a* and b*) values, and cooking yield and reduced cooking loss. TBARS values significantly increased with aging time, but were significantly reduced by marination. Myofibril and total protein solubility increased with aging and marination, while SDS-PAGE showed protein degradation. Hence, aging and marination can be used simultaneously to improve physicochemical quality and cooking yield of vacuum-aged duck breast. | - |
dc.language | 영어 | - |
dc.publisher | 아세아·태평양축산학회 | - |
dc.title | Marination and physicochemical characteristics of vacuum-aged duck breast meat | - |
dc.type | Article | - |
dc.identifier.doi | 10.5713/ajas.15.1053 | - |
dc.citation.journaltitle | Asian-Australasian Journal of Animal Sciences (AJAS) | - |
dc.identifier.wosid | 000388268700016 | - |
dc.identifier.scopusid | 2-s2.0-84995757443 | - |
dc.citation.endpage | 1645 | - |
dc.citation.number | 11 | - |
dc.citation.startpage | 1639 | - |
dc.citation.volume | 29 | - |
dc.identifier.kciid | ART002157911 | - |
dc.description.isOpenAccess | Y | - |
dc.contributor.affiliatedAuthor | Jo, Cheorun | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.subject.keywordPlus | TEXTURAL PROPERTIES | - |
dc.subject.keywordPlus | PROTEIN SOLUBILITY | - |
dc.subject.keywordPlus | POSTMORTEM CHANGES | - |
dc.subject.keywordPlus | ACID MARINATION | - |
dc.subject.keywordPlus | MUSCLE | - |
dc.subject.keywordPlus | WATER | - |
dc.subject.keywordPlus | QUALITY | - |
dc.subject.keywordPlus | TENDERNESS | - |
dc.subject.keywordPlus | INJECTION | - |
dc.subject.keywordPlus | PHOSPHATE | - |
dc.subject.keywordAuthor | Aging | - |
dc.subject.keywordAuthor | Marination | - |
dc.subject.keywordAuthor | Duck Breast | - |
dc.subject.keywordAuthor | Protein Solubility | - |
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- College of Agriculture and Life Sciences
- Department of Agricultural Biotechnology
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