Effect of chill storage time on proteolysis and lipid oxidation in vacuum-packed muscles from duck

• Autorzy: Przysiezna E.

Warianty tytułu

PL

Wplyw czasu chlodniczego przechowywania na proteolize i utlenianie lipidow prozniowo zapakowanych miesni kaczek

• Języki publikacji: EN

Abstrakty

EN

Proteolysis and lipid oxidation in the vacuum-packed leg and breast muscles from Mullard drakes stored at 1°C were studied. As proteolysis indicators there were determined proteolytic activity, contents of amino nitrogen and free amino acids (FAA), and TBARS values as indicators of oxidative changes. Changes were also determined in the proteolytic activity, TBARS values and contents of: amino nitrogen and FAA. As a result, 18 FAA were found in breast muscles and 19 in leg and their total contents after 1 day of storage were 184.39 mg/100 g tissue, and 233.33 mg/100 g tissue (respectively). In the case of breast muscles a significant increase in the content of detected FAA (except Pro) was noted after 13 days of storage and in the leg muscles (except Asp) after 5 days of storage. It was established that the proteolytic activity decreased (ca. 38%) in breast after 18 days and in leg (ca. 30%) after 5 days of storage. The content of amino nitrogen significantly increased in breast muscles after 18 days and in leg muscles after 5 days of storage. During storage, TBARS values were observed to increase continuously in breast muscles, whereas in legs they first increased after 5 days and then were observed to decrease.

PL

Badano proteolizę i utlenianie lipidów w próżniowo zapakowanych mięśniach nóg i piersi kaczorów Mullard przechowywanych w temperaturze 1°C. Oznaczono: zmiany aktywności proteolitycznej, wskaźnika TBARS i zawartości: azotu aminowego i wolnych aminokwasów (tab. 1). Zidentyfikowano 18 wolnych aminokwasów w mięśniach piersiowych (rys. 1) i 19 w mięśniach nóg (rys. 2) po 1 dniu przechowywania, a ich całkowita zawartość wynosiła 184,39 mg/100 g tkanki w mięśniach piersiowych i 233,33 mg/100 g tkanki w mięśniach nóg. Istotny wzrost zawartości indywidualnych aminokwasów w mięśniach piersiowych (za wyjątkiem Pro) zaobserwowano po 13 (rys. 1), a w mięśniach nóg (za wyjątkiem Asp) po 5 dniach przechowywania (rys. 2). Podczas przechowywania stwierdzono spadek aktywności proteolitycznej (ok. 38%) w mięśniach piersiowych (tab. 1) po 18, a w mięśniach (ok. 30%) nóg po 5 dniach (tab. 1). Istotny wzrost zawartości azotu aminowego stwierdzono po 18 dniach w mięśniach piersiowych i po 5 w mięśniach nóg (tab. 1). Wskaźnik TBARS wzrastał w mięśniach piersiowych przez cały czas przechowywania, natomiast w mięśniach nóg zaobserwowano jego wzrost po 5 dniach, a następnie spadek (tab. 1).

Słowa kluczowe

EN

duck meat; duck muscle; breast muscle; leg muscle; free amino acid; chill storage; storage time; proteolysis; lipid oxidation; vacuum packing

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2007
• Tom: 57
• Numer: 4
• Opis fizyczny: p.457-463,fig.,ref.

Twórcy

autor

Przysiezna E.

• University of Economics, Komandorska 118/120, 53-345 Wroclaw, Poland

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