Postmortem Changes in Mule Duck Muscle Marinated in Red Wine |
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| Authors: | Y-C LIN W-T CHEN R-GR CHOU |
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| Affiliation: | Authors Lin and Chou are located at the Department of Animal Science, National Chia-Yi University, Chia-Yi City, Taiwan. Author Chen is at the Kaohsiung Hospitality College, No. 1, Sungho Rd., Shiao-Kang, Kaohsiung City, Taiwan. Correspond with Rong-Ghi R. Chou (E-mail: ). |
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| Abstract: | Postmortem changes in duck breast muscle as affected by red wine marination at 5 °C were studied. Myofibrils were purified from the control (CON) and the red wine marinated muscle (RW) after 0, 1, 3, 7, and 14 d storage. The results showed that myofibril fragmentation index (MFI) was significantly (p < 0.05) higher in RW than in CON samples. Myosin heavy chain, α‐actinin, troponin‐T, titin, and nebulin were degraded more rapidly as seen on SDS‐PAGE in RW than in CON samples. Our results suggested that red wine marination can cause postmortem changes in mule duck breast muscle. |
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| Keywords: | red wine marination postmortem proteolysis mule duck muscle |
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