Effects of Ginger Extract on Tenderness and Myofibrillar Ultrastructure of Duck Breast Muscle
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
The changes in the tenderness and myofibrillar ultrastructure of duck breast muscles upon marination in ginger extract (GE) were evaluated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Duck breast muscles were marinated for 48 h in GE at 4±1 ℃. Samples from the control group and the GE-marinated group (5% GE : duck breast muscle = mL : g) were collected after 0, 6, 12, 24, 36, and 48 h of marination. Little difference was found in color between the control and GE-marinated samples after 48 h. However, between 0 and 24 h of marination, the pH, water-holding capacity, and the myofibrillar fragmentation index (MFI) of the GE-marinated samples increased from 5.92, 26.00%, and 76.38 to 5.98, 35.04%, and 97.45 (p<0.05), respectively. In contrast, myofibrillar protein solubility and shear force value decreased from 108.01 mg/mL and 32.71 N to 83.78 mg/mL and 23.75 N (p<0.05), respectively, in the same amount of time. No significant changes were observed in any of the parameters after 24 h (p>0.05). The SDS-PAGE results indicated that myosin and actin bands in the GE-marinated samples degraded rapidly after 24 h. Transmission electron microscopy (TEM) also revealed shortening of sarcomeres and breakdown and dissolution of Z-discs, in addition to the occurrence of myofibrillar fragmentation. Compared to the control samples, samples marinated for 24 h in 5% GE at 4±1 ℃ could significantly degrade myofibrils and enhance the tenderness of duck breast muscles, thereby improving its quality.
