Abstract
Postmortem changes in duck breast muscle as affected by red wine marination at 5 degrees 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, alpha-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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