Effects of kojic acid on changes in the microstructure and myofibrillar protein of duck meat during superchilled storage

This study investigated the effect of 0.8% (m/v) kojic acid treatment on changes in the microstructure and myofibrillar protein of duck meat covered with oxygen-permeable polyvinylchloride (PVC) film (9 +/- 0.5 mu M) during superchilled storage (-1.65 +/- 0.5 degrees C). The superchilled samples exhibited wider gaps between muscle fibers at 5 weeks storage compared with kojic acid-treated groups. Based on the variation of water status, the water-holding capacity decreased significantly (p < 0.05), and bound water and immobilized water were gradually converted into free water during superchilled storage. For kojic acid-treated samples, however, no major changes were observed with respect to muscle structure, water status, and protein degradation at 6 weeks. The 0.8% (m/v) kojic acid treatment increased the water-holding capacity, reduced carbonyl content and protein degradation, and decreased the alpha-helix contents loss of myofibrillar proteins. Kojic acid treatment effectively protected myofibrillar protein structure from being destroyed during superchilled storage, suggesting that this method was a good way to reduce protein oxidation and prolonged its shelf life.

Automated summary

This study investigated the effect of 0.8% (m/v) kojic acid treatment on the microstructure and myofibrillar protein changes in superchilled duck meat covered with oxygen-permeable PVC film during storage. The results showed that kojic acid treatment preserved the muscle structure, water-holding capacity, and protein integrity during a 6-week period. Kojic acid treatment was found to effectively protect myofibrillar protein from oxidation and prolong the shelf life of the meat.