Improvement of color, texture and food safety of ready-to-eat high pressure-heat treated duck breast

Khan, M. A.; Ali, Sher; Yang, Huijuan; Kamboh, Asghar Ali; Ahmad, Zulfiqar; Tume, R.K.; Zhou, Guanghong

doi:10.1016/j.foodchem.2018.11.006

Cited by 56 publications

(30 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Hence, these researchers did not find differences in chewiness between rearing systems, but meat from kids fed milk replacers was tenderer than that from natural milk-fed kids. Comparing more meats to suckling kid meat, duck cooked breast had higher hardness, lower chewiness and springiness and similar cohesiveness and resilience as kid meat [53]. Both raw and cooked chicken breast had higher hardness and lower chewiness than kid meat [54].…”

Section: Discussionmentioning

confidence: 99%

Influence of the Use of Milk Replacers and pH on the Texture Profiles of Raw and Cooked Meat of Suckling Kids

Ripoll

Aldea

Córdoba

et al. 2019

Foods

View full text Add to dashboard Cite

The aim of this work was to study the texture profile of fresh and cooked longissimus thoracis et lumborum muscle from suckling kids raised with natural milk or milk replacers. Suckling male kids from eight goat breeds (Florida, FL; Cabra del Guadarrama, GU; Majorera, MA; Palmera, PL; Payoya, PY; Retinta, RE; Tinerfeña, TI; Verata, VE), all of single parturition, were raised with milk replacers (MR) or with natural milk from the dams (NM). The meat pH, Warner-Bratzler shear force, texture profile analysis and chemical composition were determined. Kids were clustered based on their pH by k-means clustering. The effect of the rearing system on the textural profile was strongly modulated by breed. The values of Warner-Bratzler shear force and hardness found in these breeds under both rearing systems were very low. Hence, the toughness of very light suckling kids should not be a determining factor in choosing a breed or rearing system. Nevertheless, the use of milk replacers increased the presence of meat with high pH, which modified the textural parameters, decreasing the shear force but increasing cohesiveness and adhesiveness. Consequently, depending on the commercial strategy of the farm, the election of the breed and rearing system must be considered together.

show abstract

Section: Discussionmentioning

confidence: 99%

Influence of the Use of Milk Replacers and pH on the Texture Profiles of Raw and Cooked Meat of Suckling Kids

Ripoll

Aldea

Córdoba

et al. 2019

Foods

View full text Add to dashboard Cite

show abstract

“…Duck meat is abundantly consumed in the world, especially in Asia because of its desirable nutritional characteristics [1]. But the duck meat is very susceptible to oxidation during storage owing to a high content of polyunsaturated fatty acids and essential amino acids.…”

Section: Introductionmentioning

confidence: 99%

“…Curcumin is a kind of polyphenol component occurring in turmeric rhizomes (Curcuma Longa Linn). Curcumin has been equivocally proved to possess many bene cial biological functions, such as anticoccidial [5], antiin ammatory [6], anticancer [7] and antioxidation ability protecting the cells against the lipid oxidation [1,8].…”

Section: Introductionmentioning

confidence: 99%

Effect of Dietary Curcumin on the Growth Performance, Serum Antioxidation and Meat Quality of Ducks (Anas Platyrhynchos)

Jin¹,

Yang²,

Liu³

et al. 2020

Preprint

View full text Add to dashboard Cite

Background: With increasing of duck meat among consumers, the demand for growth performance and the meat quality health of ducks in increasing. Dietary curcumin altered the growth performance and meat quality. However, study on the effect of dietary curcumin on the growth performance, serum antioxidation and meat quality of ducks. This study invested effects of dietary curcumin given to ducks on the growth performance, antioxidation capacity in plasma, meat quality, lipid oxidation and the concentration of volatile compounds in duck breast muscle. A total of 600 healthy ducks with similar body weight were randomly allotted into 4 groups with 10 replicates per group and 15 ducks per replicate. Ducks were fed experimental diets which the curcumin supplemental levels were 0, 300, 400 and 500 mg curcumin/kg basic fed, respectively. The experiment lasted for 10 weeks. Results: Results showed that dietary supplementation of curcumin at levels 300, 400 and 500 mg/kg dietary (P < 0.05) improved the average final body weight. The ducks fed the basal diet without curcumin supplementation had the lowest FI (P > 0.05) and highest FCR (P > 0.05) among all ducks. Feeding ducks on diets supplemented with curcumin at each level significantly increased (P < 0.05) plasma activity of T-SOD and GSH-Px, and significantly reduced plasma MDA concentration compared to the control group. The dietary curcumin significantly increased the growth performance and the antioxidation capacity in plasma of ducks. Dietary curcumin improved the meat quality of ducks by significantly increasing pH45, pH24 (P < 0.05) and color of duck meat (P < 0.05), and significantly decreasing cooking loss (P < 0.05), shear force (P < 0.05), and the lipid oxidation of duck meat. 56 volatile compounds were identified and quantified. Interestingly, cantharidin among volatile compounds was firstly found in duck muscle, and only existed in the group of 500 mg curcumin/kg diet. Conclusions: In conclusion, the supplementation of duck diets with curcumin at 300, 400, and 500 mg/kg diet improved growth performance, antioxidant status and meat quality of ducks. The cantharidin was firstly found in duck breast muscle when the dietary curcumin inclusion of 500 mg/kg.

show abstract

“…In fact, these fatty acids have been known to prevent cardiovascular disease, including arteriosclerosis and cholesterol and triglyceride accumulation in blood vessels. It was estimated that the worldwide duck meat consumption is approximately 4.53 million metric tons (MMT) per annum, while poultry meat accounts for 121 MMT per annum (FAOSTAT, 2018; Khan et al, 2019). The increased production and consumption of duck meat has resulted in large amounts of by-products, such as duck skin.…”

Section: Introductionmentioning

confidence: 99%

Oxidative Stability and Quality Characteristics of Duck, Chicken, Swine and Bovine Skin Fats Extracted by Pressurized Hot Water Extraction

Shin¹,

Kim²,

Yune³

et al. 2019

Food Sci Anim Resour

View full text Add to dashboard Cite

The aim of this study was to investigate the oxidative status and quality characteristics of four animal skin-derived fats extracted using an identical extraction method. Pressurized hot water extraction, a green extraction method, was used to extract animal skin fats (duck, chicken, swine, and bovine skin). Multiple experiments were performed during accelerated storage at 60°C for 90 days. Quality characteristics, such as extraction yield, iodine value (IV), fatty acid composition, and fat viscosity were determined. In addition, indicators for oxidative status, including acid value (AV), peroxide value (PV), p -anisidine value ( p -AV), thiobarbituric acid reactive substances (TBARS), conjugated dienes (CD), and total oxidation (totox) values were evaluated. The fat extraction yield was highest in bovine fat, followed by duck, swine, and chicken fats. The IV was higher in duck and chicken fats. Duck fats contained the most unsaturated fats and the least saturated fats. Fat oxidation indicators, such as PV, TBARS, and totox values, were relatively higher in duck fats during storage compared to the other fats. Other indicators, including AV, p -AV, and CD, were similar in duck, chicken, and swine fats. Viscosity was similar in all the tested fats but markedly increased after 70 days of storage in duck fats. Our data indicate that duck skin fat was more vulnerable to oxidative changes in accelerated storage conditions and this may be due to its higher unsaturated fatty acid content. Supplementation with antioxidants might be a reasonable way to solve the oxidation issue in duck skin fats.

show abstract

Improvement of color, texture and food safety of ready-to-eat high pressure-heat treated duck breast

Cited by 56 publications

References 37 publications

Influence of the Use of Milk Replacers and pH on the Texture Profiles of Raw and Cooked Meat of Suckling Kids

Influence of the Use of Milk Replacers and pH on the Texture Profiles of Raw and Cooked Meat of Suckling Kids

Effect of Dietary Curcumin on the Growth Performance, Serum Antioxidation and Meat Quality of Ducks (Anas Platyrhynchos)

Oxidative Stability and Quality Characteristics of Duck, Chicken, Swine and Bovine Skin Fats Extracted by Pressurized Hot Water Extraction

Contact Info

Product

Resources

About