Changes in Nucleotide Compounds, and Chemical and Sensory Qualities of Duck Meat during Aging at 0℃

Abstract

The objective of this study was to identify appropriate aging conditions, changes in nucleotide-related compounds, chemical changes, and a sensory evaluation of duck meat during aging at 0 o C for 7 d. Twenty one 45-day-old Pekin white ducks samples were separated into breast and leg meat. ATP was not detected for almost the entire aging period because ATP was depleted immediately after slaughter. Inosine monophosphate (IMP) was highest on day 1 (26.69 µmol/g), and then it rapidly decreased to 7.11 µmol/g on day 7. However, this level was not different between breast and leg meat. Hypoxanthine (Hx) content of breast meat was 14.88 µmol/g, whereas that of leg meat was 16.41 µmol/g. Inosine content of breast meat was double than that of leg meat. The pH values of breast and leg meat were 5.90-6.05 and 6.23-6.73, respectively, during the aging period. Volatile basic nitrogen content of breast and leg meat increased during aging. Breast meat had good sensory evaluation scores for flavor (7.4), juiciness (6.8), tenderness (7.2), and overall acceptance (7.4) on day 3. Similar to breast meat, leg meat also had good sensory evaluation scores. Therefore, it is concluded that the appropriate aging period is 3 d for duck breast meat and 1 day for leg meat at 0 o C.

Effect of fermented red beet extracts on the shelf stability of low-salt frankfurters

“…SPISLP [24] recommended that raw and packed meat with VBN content of 20 mg% is considered to be a threshold value to evaluate the degree of freshness. Kim et al [25] reported that many meat products do not decay, although their VBN content is 30 mg%. In this study, VBN contents…”

Assessment of Breed- and Sex-based Variation in Flavor-related Compounds of Duck Meat in Korea

“…The adenosine triphosphate (ATP) degraded to AMP, IMP, inosine, hypoxanthine, and ribose after slaughtering and these compounds are related to meat flavor (Jayasena et al, 2013a;Kim et al, 2012c). IMP has a role as an umami taste enhancer and also It can be supportive evidence for the relationship between IMP contents and muscle composition since chicken breast meat is composed with 90% type IIB muscle fiber compared to thigh meat composed of type I muscle fiber (Jayasena et al, 2014) in accordance with Jaturasitha et al (2008).…”

Combined Effects of Mugwort Herb and Vitamin C on Shelf-Life of Vacuum-Packed Seasoned Pork

“…SPISLP (2011) suggested that a VBN value of 20 mg% can be used as a threshold value to evaluate the degree of freshness of raw and packed meat. Kim et al (2012) reported that many meat products do not decay, though their VBN content is 30 mg%. In this study, VBN contents in seasoned pork did not exceed this range during the 20-d storage period ( p <0.05).…”