Journal
FOOD CHEMISTRY
Volume 390, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2022.133209
Keywords
Duck; Protein oxidation; Heat stress; Myofibrillar proteins; Gel
Funding
- Fundamental Research Funds for the Provincial Universities of Zhejiang
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province
- Modern Agricultural Technical Foundation of China [CARS-4225]
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Heat stress accelerates oxidation of duck myofibrillar proteins, leading to changes in structure and properties, reduced digestibility, and lower quality of meat products.
A high-temperature environment was simulated to investigate the effects of heat stress (HS) on duck myofibrillar proteins (MPs). Compared to the control (25 degrees C), antemortem HS (32 degrees C) accelerated MP oxidation, as the contents of carbonyl and total/active sulfhydryl significantly increased. HS-induced oxidation changed MP secondary structures, and enhanced MP aggregation and surface hydrophobicity. MP digestibility was lowered for both gastric and intestinal digestions, and depletion of an essential amino acid (His) was observed, indicating nutritional loss. HS induced a sharp loss of the MP storage modulus (G') during gelation, accompanied by gel with weaker elasticity, hardness, strength, and water retention, which implicated the low quality of relevant meat products. Potential specific correlations of amino acids and structural changes with MP and MP-gel properties were also explored. The results reveal that antemortem HS causes adverse effects on duck meat quality and nutrition, and may contribute to its recognition and prevention.
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