title: Effect of different chilling rates on the quality parameters of mule duck fatty liver.
abstract: The aim of this experiment was to study the effect of chilling rates on the quality features of fatty livers. Three different chilling rates were applied: ultra-fast (UF), fast (FA), and slow (SL). Technological and proteomic results were compared at time T1 when the internal temperature of livers reached 10°C and at time T2=24 h post mortem. Samples from the UF group reached the T1 temperature at 50 min post mortem and had the least hard livers and the lowest cooking loss percentage (25±9%) at time T2=24 h post mortem (P-value of <0.01). The FA and SL groups reached the T1 temperature after 120 and 210 min post mortem and presented higher melting (36±9 and 41±9%, respectively, at time T2) and harder livers compared to the UF group. In parallel, we conducted semi-quantifications of proteins by electrophoresis and proteolytic activities by mono-dimensional zymography for three families of proteases: Matrix metalloproteases (MMP), Cathepsins, and Calpains. The proteomic assays revealed less modified proteolytic activities in samples from the UF group, and less associated proteins degradations than in samples from the FA and the SL groups. Effects of the different chilling rates were mainly significant at time T2 (24 h post mortem). As a conclusion we were able to highlight an indirect positive relation between proteolysis and melting yield in ducks' fatty liver.
authors.affiliation: INRA, UMR1388 Génétique, Physiologie et Systèmes d'Elevage, F-31326 Castanet-Tolosan, France Université de Toulouse INPT ENSAT, UMR1388 Génétique, Physiologie et Systèmes d'Elevage, F-31326 Castanet-Tolosan, France Université de Toulouse INPT ENVT, UMR1388 Génétique, Physiologie et Systèmes d'Elevage, F-31076 Toulouse, France.
authors.forename: S
authors.initials: S
authors.lastname: Awde
authors.affiliation: INRA, UMR1388 Génétique, Physiologie et Systèmes d'Elevage, F-31326 Castanet-Tolosan, France Université de Toulouse INPT ENSAT, UMR1388 Génétique, Physiologie et Systèmes d'Elevage, F-31326 Castanet-Tolosan, France Université de Toulouse INPT ENVT, UMR1388 Génétique, Physiologie et Systèmes d'Elevage, F-31076 Toulouse, France.
authors.forename: N
authors.initials: N
authors.lastname: Marty-Gasset
authors.affiliation: University of Padova, Agripolis, 35020 Legnaro (PD), Italy.
authors.forename: G
authors.initials: G
authors.lastname: Sandri
authors.affiliation: University of Padova, Agripolis, 35020 Legnaro (PD), Italy.
authors.forename: A Dalle
authors.initials: AD
authors.lastname: Zotte
authors.affiliation: Université de Toulouse INPT ENSAT, UMR1388 Génétique, Physiologie et Systèmes d'Elevage, F-31326 Castanet-Tolosan, France INRA, UMR1388 Génétique, Physiologie et Systèmes d'Elevage, F-31326 Castanet-Tolosan, France Université de Toulouse INPT ENVT, UMR1388 Génétique, Physiologie et Systèmes d'Elevage, F-31076 Toulouse, France remignon@ensat.fr.
authors.forename: H
authors.initials: H
authors.lastname: Rémignon
mesh_terms: D000818:Animals; D003080:Cold Temperature; D004372:Ducks; D005511:Food Handling / Q000379:methods*; D063427:Food Quality; D061353:Food Storage; D008099:Liver / Q000737:chemistry*; D008460:Meat / Q000032:analysis*; D010447:Peptide Hydrolases / Q000378:metabolism*; D013997:Time Factors
chemical_list: D010447:Peptide Hydrolases
keywords: fatty liver; proteases; technological yield; texture; zymography