Article

The effect of age on the myosin thermal stability and gel quality of Beijing duck breast

Xiangru Wei1, Teng Pan1, Huan Liu1, Laetithia Aude Ingrid Boga1, Zubair Hussian1, Raheel Suleman1, Dequan Zhang1,*, Zhenyu Wang1
Author Information & Copyright
1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
*Corresponding Author: Dequan Zhang, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China. E-mail: dequan_zhang0118@126.com.

© Copyright 2020 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jan 29, 2020 ; Revised: Apr 26, 2020 ; Accepted: May 01, 2020

Published Online: May 07, 2020

Abstract

The effect of age (22, 30,38 and 46 days) on Beijing duck breast myosin gels was investigated. The results showed that the water holding capacity and gel strength were markedly improved at the age of 30 days. Differential scanning calorimetry suggested that the myosin thermal ability increased at the age of 30 and 38 days (p<0.05). A compact myosin gel network with thin cross-linked strands and small regular cavities formed at the age of 30 days, which was resulted from the higher content of hydrophobic interactions and disulfide bonds. Moreover, the surface hydrophobicity of myosin extracted from a 30-day-old duck breast decreased significantly under temperature higher than 80°C (p<0.05). This study illustrated that myosin extracted from a 30-day-old duck’s breast enhanced and stabilized the water holding capacity, thermal stability and molecular forces within the gel system. It concluded that age is an essential influencing factor on the myosin thermal stability and gel quality of Beijing duck due to the transformation of fibrils with different myosin character.

Keywords: myosin; myosin thermal stability; gel quality; Beijing duck; age


Journal Title Change

We announce that the title of our journal and related information were changed as below from January, 2019.

 

Before (~2018.12)

After (2019.01~)

Journal Title

Korean Journal for Food Science of Animal Resources

Food Science of Animal Resources

Journal Abbreviation

Korean J. Food Sci. An.

Food Sci. Anim. Resour.

eISSN

2234-246X

2636-0780

pISSN

1225-8563

2636-0772

Journal Homepage

http://www.kosfaj.org

Same

JCR Citation Indexing

SCIE

SCIE


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