Ultrastructural Changes and Shear Force of Duck Meat during Aging at 0˚C

• 발행기관: 한국축산식품학회
• 저자명: Young Boong Kim Ki Hong Jeon Young Ho Kim Nam Hyuck Lee Su Kyung Ku Aera Jang
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제32권 제5호, 578~583쪽, 전체 6쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2012.10.31

영문 초록

The purpose of this study was to evaluate the ultrastructural and shear force changes of duck breast and leg meat during aging at 0˚C. Pekin ducks (45 d old) purchased from Greemud Co. were used for this experiment, and were stored at 0˚C for 7 d in order to determine the changes of the meat structure using transmission electron microscopy (TEM) and shear force. At day 0, A-band, I-band, M-line and Z-line of sarcomeres were seen clearly, but sarcomeres started to lose structure and become extended in length from day 2. With extended aging periods, myofibrils were destroyed and symptoms of aging became more obvious. In the duck breast meat, some myofibrils were also destroyed at the Z-line, but were mainly destroyed at the M-line. The change in structure of duck leg meat over time was similar to that of breast meat. After five days and seven days of aging, mitochondria size and quantity were determined to be increased between the myofibrils. Shear force was decreased over time. From this study, aging at 0˚C was found to negatively influence the ultrastructure and shear force of duck meat.

키워드

aging duck ultrastructure sarcomere shear force