title: Effects of rigor state, thawing temperature, and processing on the physicochemical properties of frozen duck breast muscle.
abstract: The objectives of this study were to evaluate effects of rigor state, thawing temperature, and processing on the physicochemical properties of intact frozen duck breast muscle and homogenates prepared with the frozen-thawed muscles. Prerigor breast muscle was frozen at -25°C and thawed at 4 and 15°C, and the physicochemical properties of duck breast frozen prerigor compared with those in frozen postrigor and 4°C chilled postrigor muscles. The homogenates prepared with duck breast frozen prerigor showed similar physicochemical properties as the frozen-thawed postrigor muscle homogenate. The thawing temperature did not affect the physicochemical properties of homogenates prepared with duck breast muscle frozen prerigor. Also, no significant differences (P > 0.05) in the ultimate pH value and color parameters were observed among the frozen-thawed treatments despite the differences in rigor state and thawing temperature. However, a higher thawing temperature of the intact frozen prerigor muscle resulted in an increase in thawing loss and shear force due to excessive muscle shortening. In this study, the intact duck breast that has undergone thaw-rigor showed main problems associated with thaw-rigor, such as higher thawing loss and shear force, regardless of thawing temperature. However, the processing (grinding and salting) decreased the difference in physicochemical properties due to rigor state before freezing and thawing temperature. Therefore, the frozen-thawed duck breast muscle used to manufacture ground-type meat product may be frozen before rigor onset.
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Republic of Korea.
authors.forename: H W
authors.initials: HW
authors.lastname: Kim
authors.forename: S H
authors.initials: SH
authors.lastname: Lee
authors.forename: J H
authors.initials: JH
authors.lastname: Choi
authors.forename: Y S
authors.initials: YS
authors.lastname: Choi
authors.forename: H Y
authors.initials: HY
authors.lastname: Kim
authors.forename: K E
authors.initials: KE
authors.lastname: Hwang
authors.forename: J H
authors.initials: JH
authors.lastname: Park
authors.forename: D H
authors.initials: DH
authors.lastname: Song
authors.forename: C J
authors.initials: CJ
authors.lastname: Kim
mesh_terms: D000818:Animals; D004372:Ducks; D005511:Food Handling; D008460:Meat / Q000592:standards*; D018482:Muscle, Skeletal / Q000502:physiology*; D013696:Temperature