Studies on Taste Components of Duck Breast and Leg Meat in Relation to Conditioning Periods
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Accession number;04A0022349
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| Title;Studies on Taste Components of Duck Breast and Leg Meat in Relation to Conditioning Periods |
| Author;
IRIE MASAKAZU
(Agricultural, Food Environmental Sciences Res. Center of Osaka Prefecture, JPN)
IZUMO AKIHISA
(Agricultural, Food Environmental Sciences Res. Center of Osaka Prefecture, JPN)
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Journal Title;Shokuniku ni kansuru Josei Kenkyu Chosa Seika Hokokusho
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Journal Code:X0296A
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ISSN:
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VOL.21;NO.;PAGE.198-203(2003)
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| Figure&Table&Reference;FIG.1, TBL.3, REF.14 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;In order to investigate the taste components of duck breast and leg meat, free amino acids and ATP metabolites in the meat extract from 10-weeks old Osaka strain duck were examined. We also investigated the correlation between conditioning periods and dose of taste components. Duck meats were stored at 4.DEG.C., taste components and in the meat extract were measured at 6, 48, 96 and 144 hours after slaughter. 5'-inosinic acid(IMP) was increased rapidly in extract(1.4mg/g meat at 6 hours after slaughter in breast meat) and decreased slowly after that. IMP in the leg meat extract showed similar behavior but it was 10-15% less than breast one. Whole free amino acids as well as glutamic acid(Glu) were increased 2.5 times of 6H at 144H after slaughter in breast meat by conditioning. Serine and lisine showed similar increase of Glu, and proline glycine and histidine were increased well in breast meat but not in leg one. Whole free amino acids and Glu increased slightly (only 1.16 times of 6H at 144H) in leg meat, and many of amino acids showed significantly low concentration than breast one. Thus the taste components of duck meat showed rapid and big changes during conditioning periods, and these changes were quite differ in breast meat from leg one. The reflectance and the color indicator(such as L* and b*) of breast and leg meat were different significantly. But the relationship between optical measurement and taste components was not clearly explained yet. Further study about taste component of duck meat should be carried out with 6 days of conditioning periods using breast meat, and it makes clear the relationship between optical measurement and taste components. (author abst.) |
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