Analysis Of Actomyosin Dissociation Factors And Study Of Its Effects On Duck Meat

Duck meat and its products are the widely favorite food of Chinese people, thetenderness of meat is usually used to assess meat quality. Therefore, how to improvethe tenderness of meat become the key issues of improving the quality of meatproducts. Generally, collagen in meat after heated becomes gelation, which makes themeat tender. Butanother heatingeffect is promoting the actomyosin dissociation.Therefore, we propose the hypothesis that the dissociation of actomyosin canimprovethe tenderness of meat. In order to reveal the relation between the actomyosindissociation and tenderness to study the actomyosin dissociation law in duck. In thisresearch, duck meat was used as material to study the following four aspects bySDS-PAGE, Western-blot, TPA and multifunctional microplate reader. The specificcontents and results are as follows:1Analysis of the situation of actomyosin dissociation in post-mortem duck. Studiedthe situation of actomyosin dissociation of the post-mortem duck meat andactomyosin crude extract4℃placed2,12,24,48,72h. The results showed that:Actomyosin of the complete duck was almost non-occurrence of dissociation inpostmortem aging, while the striped concentrations of the dissociation of actin in5time points were not significantly different(p<0.05); the extract of actomyosin withincreasing storage time, the dissociation become obvious, which means actin stripedconcentration significantly increased. Different heating temperature automyosindissociation of actin.2. The effect of different heating temperature on actomyosin dissociation. Studied thesituation of actin liberation from muscle fibers while duck meat heated to differenttemperatures. Selected the temperature gradient of40,50,60,70,80,90and97℃,and the heating time gradient of1,10,30and60min for detection actin content. Theresults showed that:40℃was no significant role in promoting on actomyosindissociation, and undetectable actin at80,90,97℃might be due to the hightemperatures caused actin degeneration; with prolonged heating time50℃actincontent increased; actin content almost unchanged under different heating times at60℃; with the heating time increasing at70℃, actin band gradually disappeared.3. The effect of internal factors and curing agent on actomyosin dissociation. Studiedthe internal factors and different curing agents which affected on actomyosindissociation. The results showed that: At4℃with8,16mmol of AMP, IMP or25～50mmol of PO43-processing, actin bands densities were significantly increased; with 8,16mmol of ADP or0.1～5mmol of Ca2+processing, there was no significantchange in density of actin bands. Marinating with different types of salt had nosignificant effect on actomyosin dissociation.4. The correlation analysis among duck actomyosin dissociation， duck meattenderness and endogenous enzyme activity. The results showed that: With increasingheating temperature, the shear force values of duck breast muscle had a rising trendalong with the increasing of the cooking loss. The change of the shear force valuesdivided into three stages: at30～50℃, the shear force values was increasing; at50～70℃, shear force values there was a short-term decline; at70～90℃, the shearingforce was rapidly growing. Meanwhile, in the50～70℃, actomyosin dissociationoccured significantly, and the optimum temperature of Cathepsin B, D, L and calpainwere within the range of50～70℃. The correlation analysis showed that there wassome relationships among actomyosin dissociation, tenderness of duck meat and duckendogenous enzyme activity in heating process.