Comprehensive assessment of quality changes in spent laying and broiler duck meat during chilling storage

IF 2.701
Pitchaporn Ungkusonmongkol, Saowakon Wattanachant
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Abstract

This study investigated the impact of chilling on the quality of breast and leg meat from spent laying and broiler duck meats (BSD, LSD, BBD, and LBD) over 0, 5, and 9 days. Variations in meat type and chilling duration influenced chemical and physical properties and preference scores. Moisture content in duck meat decreased during chilling (p < 0.05), which was attributed to a significant increase in weight loss. TBARS, TCA, and MFI increased after 9 days of chilling (p < 0.05), resulting in increased cooking loss and decreased shear force, particularly in BSD and BBD. L* and a* values decreased during chilling (p < 0.05), while b* values exhibited an opposite trend due to markedly increased TBARS, MetMb content, and protein denaturation. Sensory characteristics scores declined after 5 days of chilling, notably in odor and overall preference (p < 0.05). After 9 days, the overall preference score reached its lowest point, with panelists deeming the meat unacceptable due to strong off-odor and discoloration. Notably, while the quality changes observed in breast and leg meat from spent laying ducks followed a similar trend to broiler ducks, the rate of protein degradation and lipid oxidation was significantly higher in the spent laying ducks compared to broiler ducks. Consequently, all four meat types can be chilled for up to 5 days while maintaining good quality in terms of chemical and physical properties. The findings of this study provide insights into understanding the quality changes in duck meat for optimizing storage practices.

Abstract Image

蛋鸡和肉用鸭肉冷藏期间品质变化的综合评价
本研究研究了低温处理对产蛋鸭和肉鸡鸭(BSD、LSD、BBD和LBD)的胸肉和腿肉品质的影响,时间分别为0、5和9天。肉的种类和冷藏时间的变化影响了化学和物理性质和偏好得分。鸭肉的水分含量在冷却过程中下降(p < 0.05),这是由于失重显著增加。冷却9天后,TBARS、TCA和MFI增加(p < 0.05),导致蒸煮损失增加,剪切力降低,尤其是在BSD和BBD中。L*和a*值在冷却过程中呈下降趋势(p < 0.05),而b*值则相反,TBARS、MetMb含量和蛋白质变性显著增加。冷藏5天后,感官特征得分下降,尤其是气味和总体偏好(p < 0.05)。9天后,总体偏好得分达到最低点,由于强烈的异味和变色,小组成员认为这种肉不可接受。值得注意的是,尽管产蛋鸭胸肉和腿肉的质量变化趋势与肉鸡相似,但产蛋鸭的蛋白质降解率和脂质氧化率明显高于肉鸡。因此,所有四种肉类都可以冷藏5天,同时在化学和物理特性方面保持良好的质量。本研究的结果为了解鸭肉的质量变化,优化储存方法提供了见解。
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期刊介绍: The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.
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