title: 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.
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: Fu-Yi
authors.initials: FY
authors.lastname: He
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: Hyun-Wook
authors.initials: HW
authors.lastname: Kim
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: Ko-Eun
authors.initials: KE
authors.lastname: Hwang
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: Dong-Heon
authors.initials: DH
authors.lastname: Song
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: Yong-Jae
authors.initials: YJ
authors.lastname: Kim
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: Youn-Kyung
authors.initials: YK
authors.lastname: Ham
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: Si-Young
authors.initials: SY
authors.lastname: Kim
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: In-Jun
authors.initials: IJ
authors.lastname: Yeo
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: Tae-Jun
authors.initials: TJ
authors.lastname: Jung
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: Cheon-Jei
authors.initials: CJ
authors.lastname: Kim
keywords: citric acid; duck breast muscle; ginger extract; marination; tenderization