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

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成果类型：

期刊论文

作者：

Hou, Wenfu;Lin, Yile;Zhang, Yujie;Liu, Tingting;Du, Juan;...

作者机构：

[Zhang, Yujie; Lin, Yile; Liu, Tingting; Hou, Wenfu; Du, Juan; Yi, Yang] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan, Hubei, Peoples R China.

[Wang, Hongxun] Wuhan Polytech Univ, Sch Biol & Pharmaceut Engn, Wuhan, Hubei, Peoples R China.

[Hou, Wenfu] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.

[Wang, Hongxun] Wuhan Polytech Univ, Sch Biol & Pharmaceut Engn, Wuhan 430023, Hubei, Peoples R China.

语种：

英文

关键词：

duck meat;kojic acid;myofibrillar protein;superchilled storage

期刊：

Journal of Food Science

ISSN：

0022-1147

年：

2023

卷：

期：

页码：

977-987

DOI：

10.1111/1750-3841.16448

基金类别：

Science and Technology of Hubei Province [2021BED006]; Major Technological Innovation Projects of Hubei Province [2017ABA136]

机构署名：

本校为第一机构

院系归属：

食品科学与工程学院

生命科学与技术学院

摘要：

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 superchille...

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

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