title: Marination and Physicochemical Characteristics of Vacuum-aged Duck Breast Meat.
abstract: We investigated marinade absorption and physicochemical characteristics of vacuum-aged duck breasts that were halved and individually vacuum-packed for chiller aging at 4°C for 14 d. One half was marinated for 0, 7, or 14 d, while the second half was used as a control. Marinade absorption, cooking loss, cooking yield, texture profile, pH, color, protein solubility, and thiobarbituric acid reactive substances (TBARS) values were evaluated, and protein sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) was performed. Marinade absorption and pH did not vary significantly after 14 d of aging. Marination increased the pH, color (a* and b*) values, and cooking yield and reduced cooking loss. TBARS values significantly increased with aging time, but were significantly reduced by marination. Myofibril and total protein solubility increased with aging and marination, while SDS-PAGE showed protein degradation. Hence, aging and marination can be used simultaneously to improve physicochemical quality and cooking yield of vacuum-aged duck breast.
authors.affiliation: Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.|National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38040, Pakistan.
authors.forename: Muhammad Issa
authors.initials: MI
authors.lastname: Khan
authors.affiliation: Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.
authors.forename: Hyun Jung
authors.initials: HJ
authors.lastname: Lee
authors.affiliation: Crop Post-harvest Technology Division, National Institute of Crop Science, RDA, Suwon 16613, Korea.
authors.forename: Hyun-Joo
authors.initials: HJ
authors.lastname: Kim
authors.affiliation: Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.
authors.forename: Hae In
authors.initials: HI
authors.lastname: Young
authors.affiliation: Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.
authors.forename: Haelim
authors.initials: H
authors.lastname: Lee
authors.affiliation: Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.
authors.forename: Cheorun
authors.initials: C
authors.lastname: Jo
keywords: Aging; Duck Breast; Marination; Protein Solubility