ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2000.tb13610.x
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