Effect of Ginger Extract and Citric Acid on the Tenderness of Duck Breast Muscles

Abstract

The objective of this study was to examine the effect of ginger extract (GE) combined with citric acid on the tenderness of duck breast muscles. Total six marinades were prepared with the combination of citric acid (0 and 0.3 M citric acid) and GE (0, 15, and 30%). Each marinade was sprayed on the surface of duck breasts (15 mL/100 g), and the samples were marinated for 72 h at 4℃. The pH and proteolytic activity of marinades were determined. After 72 h of marination, Warner Bratzler shear force (WBSF), myofibrillar fragmentation index (MFI), pH, cooking loss, moisture content, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and protein solubility were evaluated. There was no significant (p>0.05) difference in moisture content or cooking loss among all samples. However, GE marination resulted in a significant (p<0.05) decrease in WBSF but a significant (p<0.05) increase in pH and MFI. In addition, total protein and myofibrillar protein solubility of GE-marinated duck breast muscles in both WOC (without citric acid) and WC (with citric acid) conditions were significantly (p<0.05) increased compared to non-GE-marinated duck breast muscles. SDS-PAGE showed an increase of protein degradation (MHC and actin) in WC condition compared to WOC condition. There was a marked actin reduction in GE-treated samples in WC. The tenderization effect of GE combined with citric acid may be attributed to various mechanisms such as increased MFI and myofibrillar protein solubility.

Effect of Freezing-Thawing and Marination Time on Cooked Chicken Breast Meat Quality

“…Tenderness has been identifi ed as the most important factor aff ecting consumer satisfaction and perception of taste (Naveena et al, 2004). Warner-Bratzler shear force (WBSF) is an important indicator related to meat tenderness (Zhao et al, 2012;He et al, 2015). One of the ingredients of three-spice powder mixture used for samples marination was ginger powder.…”

“…Signifi cantly (P < 0.05) lower WBSH values were observed in both fi llets marinated during 20 h compared to unmarinated fi llets and fi llets marinated for 1.5 h (Table 3). Longer marination time may have increased meat tenderness by enhancing muscle fi ber disruption (Naveena et al, 2004;Bhaskar et al, 2006;He et al, 2015). Th e results of juiciness show that the unmarinated fresh fi llets had the highest value while the frozen-thawed fi llets marinated for 20 h had the lowest value (41.86% and 26.67%, respectively) ( Table 3).…”

Effect of ultrasonic thawing on protein properties and muscle quality of Bonito

“…The solubility was determined by the method of He et al and Xu et al with modifications (He et al., 2015; Xu et al., 2018). The 5 ml of the protein solution (5 mg/ml) was centrifuged (4°C) at 10,000 g for 10 min.…”

Antidiabetic Activity of Physalis angulata in Streptozotocin Induced Diabetic Wistar Albino Rats

“…Protein concentratiosns of the various samples were determined by means of the Biuret method as described by Gornal et al, [21] with some modification: potassium iodide was added to the reagent to prevent precipitator of Cu 2+ ions as cuprous oxide.…”