Duck Breast Research Articles

FACTORS AFFECTING LIPID OXIDATION IN BREAST AND THIGH MUSCLE FROM CHICKEN, TURKEY AND DUCK

ABSTRACT Lipid oxidation occurred rapidly in turkey muscle, intermediate in duck and slowest in chicken. pH was lowest in turkey muscle. Chicken muscle had a lower content of polyunsaturated fatty acids compared with turkey and duck muscles. The aqueous fraction of duck breast inhibited hemoglobin-mediated lipid oxidation in washed muscle more effectively than aqueous fractions from turkey and chicken muscle. α-Tocopherol content was highest in duck muscle, intermediate in chicken and lowest in turkey. Depletion of tocopherols during frozen storage was more rapid in turkey and duck compared with chicken. It was thought that the elevated tocopherol level in chicken muscle may be caused by less efficient catabolism via the omega hydroxylation pathway. However, tocopherol hydroxylase activity was similar in chicken compared with turkey liver microsomes. Heme pigment content was around sixfold higher in duck breast compared with chicken and turkey breast. Duck thigh had especially elevated pH. PRACTICAL APPLICATIONS This work describes a number of factors that explain the wide variation in oxidative stability (chicken > duck > turkey) when comparing muscle tissues from the three avian species. These factors include muscle pH, concentration of heme pigments, fatty acid unsaturation, inhibitors of lipid oxidation in the aqueous fraction of the muscle, tocopherol content in lipid phases and depletion rates of tocopherol. These factors should be considered when developing strategies to inhibit lipid oxidation in muscle foods. The relatively high content of α-tocopherol in chicken muscle compared with turkey should be a subject of further research to better understand the mechanisms by which certain animal species preferentially deposit the molecule into muscle.

Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast

Heterocyclic aromatic amines (HAAs), potent mutagens/carcinogens, are pyrolysis formed during the cooking of meat and fish. In the present study, the effects of various cooking methods, pan-frying, deep-frying, charcoal grilling and roasting on the formation of HAAs in chicken breast and duck breast were studied. The various HAAs formed during cooking were isolated by solid-phase extraction and analyzed by high-performance liquid chromatography (HPLC). Results showed that chicken breast cooked by charcoal grilling contained the highest content of total HAAs, as high as 112 ng/g, followed by pan-fried duck breast (53.3 ng/g), charcoal grilled duck breast (32 ng/g), pan-fried chicken breast (27.4 ng/g), deep-fried chicken breast (21.3 ng/g), deep-fried duck breast (14 ng/g), roasted duck breast (7 ng/g) and roasted chicken breast (4 ng/g). For individual HAA, the most abundant HAA was 9H-pyrido-[4,3-b]indole (Norharman), which was detected in charcoal grilled chicken breast at content as high as 32.2 ng/g, followed by 1-methyl-9H-pyrido[4,3-b] indole (Harman) and 2-amino-1-methyl-6-phenylimidazo[4,5-f]pyridine(PhIP) at 32 and 31.1 ng/g in charcoal grilled chicken breast, respectively. The content of PhIP in pan-fried duck and chicken breast were 22 and 18.3 ng/g, respectively. Generally, the type and content of HAAs in cooked poultry meat varies with cooking method and cooking conditions.

Study on kinetics of mass transfer in water-boiled salted duck during wet-curing

Curing is the most important process for the production of water-boiled salted duck. This work was designed to compare the difference in mass transfer of water and salt in water-boiled salted duck among different concentration brines during wet-curing. Duck breasts were wet-cured for 72 h in four brine solutions having concentrations, i.e. 5%, 15%, and 25% NaCl (w/w), and repeatedly reused supersaturated brine (⩾25% NaCl (w/w)) which is often used in commercial production in China. Results showed that as brine concentration increased, the weight gain and water content decreased and the NaCl content of meat samples increased. Moreover, hardness and springiness increased with increasing brine concentration coupled with a drop in water holding capacity (WHC). Higher salt concentration brines showed a higher proteolysis than lower salt concentration brines. Therefore, 15% NaCl (w/w) brine, the solution having moderate salt concentration, was the most suitable for wet-curing just because of its higher process yields, effective diffusivity value, D e, and lower health risks.

Effect of Chilling Temperature of Carcass on Breast Meat Quality of Duck

An experiment was carried out to investigate whether variations in chill water temperature affect muscle shortening and meat quality in duck breast. Three chill water temperatures were applied to duck carcasses at 20 min postmortem for 30 min, including in ice water at 0°C, in cold water at 10°C, and in water at 20°C. Results revealed that carcass temperatures were different (P < 0.05) at 50 and 120 min of postmortem with lower temperatures at the 0°C treatment (P < 0.05). The pH over the first 24 h postmortem was not different (P > 0.05) among treatments, with the exception of 50 min postmortem. The pH of breast meat in the 0°C treatment was higher (P < 0.05) than that of 20°C treatment at 50 min postmortem (just after chilling). No other differences (P > 0.05) in pH existed among treatments. Drip loss, cooking loss, and moisture content were not different for breast meat samples that were chilled at different temperatures. Differences (P < 0.05) were found in CIE (L*, a*, and b*) color values. Lightness (L*) increased, whereas redness (a*) decreased as the chill water temperature increased. Lower yellowness (b*) was found in the breast meat samples at the 10°C chill water temperature. However, shear force, sarcomere length, and protein solubility were not different (P > 0.05) among the breast meat samples chilled at different chill water temperatures. It may be concluded that chilling duck carcasses at different temperature ranges from 0 to 20°C did not influence muscle shortening or meat quality, except in regard to breast meat color.

Quality of Duck Breast and Leg Meat after Chilling Carcasses in Water at 0, 10 or 20 째C

An experiment was carried out to investigate the effects of different chilling temperature on duck breast and leg meat quality. Duck carcasses were chilled for 30 minutes in water at either 0°C, 10°C or 20°C within 20 minutes of post mortem with 6 carcasses per group. Results showed no significant effects of chilling temperature on ultimate pH, protein solubility, sarcomere length and shear force value for duck breast or leg meat (p>0.05). Leg meat had higher ultimate pH, redness and shear force value, lower cooking loss, lightness, yellowness and protein solubility values than breast meat. The interaction of meat type and chilling temperature on cooking loss was significant (p<0.05). The effect of chilling temperature on cooking loss was more severe in leg meat than breast meat and 20°C chilling resulted in significantly higher cooking losses than the other chilling temperatures. Results of this experiment revealed that duck carcass can be chilled at 10°C without any harmful effect on meat quality including toughness of meat.

A Comparison of Meat Characteristics between Duck and Chicken Breast

Twenty four broilers (Ross) and 24 ducklings (Cherry berry) aged 45days were stunned and killed by conventional neck cut to evaluate the meat characteristics and fatty acid composition of breast meat. Breast meats were removed from each carcass at different post-mortem times. After complete processing, the breast meats were then placed in a polythene bag and kept in a cold storage room at 4°C for 7 days. The pH of meat samples at different post-mortem times, and meat characteristics and fatty composition at different storage times were evaluated. No significant differences were found in pH at different post-mortem times except at 30 min postmortem, where duck breast showed significantly lower pH than chicken breast. As expected, duck breast meat had significantly higher redness (a*), but lower lightness (L*) value compared to chicken breast. During whole storage time, the a* value remained constant in duck breast. Cooking loss (%) was higher in duck breast compared to chicken breast during the whole storage time. Shear force decreased with increasing storage time in both chicken and duck breast meat, moreover, it decreased rapidly in duck breast compared to chicken breast. The TBARS values increased with increasing storage time in both duck breast and chicken breast meat and was significantly higher in duck breast. The fatty acids (%) C14:0, C16:0, C16:1, C18:2 and C18:3 were significantly higher while C18:0 was significantly lower in duck breast compared to chicken. SFA was increased, while USFA and MUSFA decreased only in duck

Comparison of amino acid and fatty acid composition of duck breast muscles from five flocks

Abstract. A total of 60 drakes out of three flocks of conservative Miniduck (K2), Polish Pekin (P33), native Pekin population type A3 and two breeding strains (A55, P66), aged seven weeks, were used for comparison. The content of protein, lipids, moisture, essential amino acids, fatty acids and cholesterol were estimated. There were differences among flocks in all biochemical parameters. The muscles of A55 and P66 comprised more protein and less moisture than P33 and A3 muscles. The P33 breast muscles comprised the least of lipids (0.8% v/s 1.16–1.32%), however A55 of cholesterol (71.21mg/100g v/s 82.23–111.82 mg/100g). The isoleucine (ILE) and valine (VAL) were amino acids which limited the biological value of meat proteins from breast muscles of A3, P33 and K2, however tryptophan (TRP) for A55, P66 muscles. The unsaturated fatty acids (UFA) were predominant for all flocks (50.12–60.64%), the P66 muscles contained the most of UFA and P33 the most of saturated fatty acids (SFA). The highest level of polyunsaturated fatty acids (PUFA) was established in K2 muscles. The PUFA/SFA and n-6/n-3 PUFA ratios were 0.63–0.84 and 3.22–5.85 respectively. The lipids of A55 were characterized by the best fatty acid profile among the investigated muscles. Taking into consideration the nutritive value of proteins, cholesterol content and profile of fatty acids, A55 breast muscles appeared to be the most favourable from the human health point of view.

Molecular Cloning of Myostatin Partial cDNA of Beijing Duck and Its Expression in Breast Muscle

In this experiment, 500 bp cDNA of myostatin gene was cloned from a Beijing duck's breast. The duck myostatin gene was found to have 98, 96, 95, 88, and 87% sequence similarity at the cDNA level with domestic goose, chicken, domestic pigeon, human, and pig, respectively. The predicted amino acid sequence has an overall similarity with a comparable region of turkey 99%, domestic goose 98%, and chicken 99%. Conserved domains of deduced amino acids showed that it belonged to the TGF-beta family. Myostatin expression in breast muscle was higher at 28, 35, and 42 days than at 7, 14, and 21 days. The pattern of myostatin expression was closely parallel to the trend of breast muscle growth, suggesting that myostatin might play an important role in breast muscle development. It was possible to postulate that myostatin may be a major determinant of muscle mass in breast muscle, as shown in other species.

Effects of Intramuscular Fat Levels on Sensory Characteristics of Duck Breast Meat

We conducted a study to evaluate the effects of intramuscular fat levels on the sensory characteristics of duck breast meat. Combining duck genotypes (Muscovy, Pekin, and their crossbreed hinny and mule ducks) and feeding levels (overfeeding between 12 and 14 wk of age vs. ad libitum feeding) enabled us to obtain a wide range of lipid levels in breast muscle. The average values were between 2.55 and 6.40 g per 100 g of muscle. Breast muscle from overfed ducks showed higher lipid and lower water levels than breast muscle from ducks fed ad libitum. Muscle from the overfed ducks was also paler in color and exhibited greater yellowness and cooking loss values. Juiciness was judged lower and flavor more pronounced in overfed ducks. Muscovy ducks exhibited higher breast weight and lower lipid levels than the other genotypes. At the other extreme, Pekin ducks exhibited the highest lipid levels and the lowest breast weights; values for these criteria were intermediate in hinny and mule ducks. Breast muscle of Muscovy ducks was paler, less red, and more yellow than that of other genotypes. Breast muscle of Pekin ducks exhibited the lowest values for lightness, yellowness, and energy necessary to shear meat, as well as the highest cooking loss values, and was judged more tender, juicy and less stringy than that of other genotypes. In contrast, scores for breast muscle of Muscovy ducks were the lowest for tenderness, juiciness, and flavor, and the highest for stringiness. Breast muscle of hinny and mule ducks scored the highest values for redness. Hinny ducks also scored the highest values for flavor. Genotype exerted a higher effect on the sensory quality of breast muscle than did feeding levels. Finally, increasing lipid levels in breast muscle increased lightness, yellowness, cooking loss, tenderness, and flavor, with correlation coefficients of 0.49, 0.47, 0.54, 0.43, and 0.28, respectively. However, breast meat color and tenderness were mainly influenced by genotype.

Sensory Factors Contributing to the Identification of the Animal Species of Meat

ABSTRACT: The aim of the present study was to clarify by means of sensory tests whether taste, aroma, or texture is the dominant contributor to people's ability to identify the animal species of meat. The meat samples used were loins of beef, pork, and lamb; chicken thigh; and aigamo (crossbreed of domestic duck and wild duck) breast. Panelists (32 to 35 persons) wearing eye masks ate cooked pieces, patties, and heated soups prepared from the meats of these 5 species with and without pinching their noses to regulate the aroma sensation, attempted to identify the species, and gave reasons for their identifications. In the test involving meat pieces and pinched noses, the percentage of panelists identifying chicken correctly was the highest, at 72%, whereas the percentages of correct identification for all other animal species were less than 50%; however, values were higher for each species in tests without nose pinching. In the tests of meat patties involving pinched noses, the percentage of correct identification for each animal species was slightly lower in comparison with the tests of meat pieces; however, the values were higher in tests without pinched noses. In the tests of soups using pinched noses, the percentage of correct identification for each animal species was lower than 30%; however, the values were higher in tests without pinched noses. These results led us to the conclusion that aroma is the most important contributor to the identification of the animal species of meat, and texture is the 2nd most important contributor. The contribution of taste appears much smaller than that of aroma and texture.

Quality of Raw, Frozen and Cooked Duck Meat as Affected by Dietary Fat and α-Tocopheryl Acetate Supplementation

Poultry meat, particularly that of duck, has relatively high levels of unsaturated fatty acids and low levels of antioxidants. Ducks consume twice as much feed as broilers during growth, therefore, duck meat is more likely to be influenced by diet than chicken meat. The effects of dietary fat differing in unsaturation level (2.5% tallow or olive, sunflower or linseed oils) together with α-tocopheryl acetate (α-TA) at either a control (20 mg α-TA/kg feed) or a supplemented level (400 mg α-TA/kg feed) on α-tocopherol content, fatty acid composition and lipid oxidation of duck muscle in 7 week old birds were investigated. Fat source influenced fatty acid composition of duck meat. Ducks fed tallow had a higher percentage saturated fats, while ducks fed olive oil had a higher percentage monounsaturated fats than other dietary groups. In the absence of supplemental α-TA, duck muscle stability to lipid oxidation was greatest for those receiving diets containing sunflower oil and lowest for those receiving tallow. α-Tocopherol content and oxidative stability of duck muscle were increased (p < 0.05) by α-TA supplementation irrespective of fat source. Interestingly oxidative changes were much more extensive in duck breast meat than corresponding thigh meat for all treatment groups. This finding is in contrast when compared with similar dietary trials for chicken and turkey. Therefore, oxidative stability of duck meat differs from that of other poultry meats.

Postmortem Changes in Mule Duck Muscle Marinated in Red Wine

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.

Tissue-specific distribution of breast-muscle-type and leg-muscle-type troponin T isoforms in birds

In order to show the tissue-specific distribution of troponin T (TnT) isoforms in avian skeletal muscles, their expression was examined by electrophoresis of the breast and leg muscles of seven avian species and immunoblotting with the antiserum against fast skeletal muscle TnT. It has been reported in the chicken that breast-muscle-type (B-type) and leg-muscle-type (L-type) TnT isoforms are expressed specifically in the adult breast and leg muscles, respectively. Their differential expression patterns were confirmed in all birds examined in this study. The expression of a segment encoded by the exon x series of TnT was also examined by immunoblotting with the antiserum against a synthetic peptide derived from the exon x3 sequence, because the segment has been shown to be included exclusively in the B-type, but not in the L-type TnT. The expression of the segment was found only in the breast muscle, but not in the leg muscle of all birds examined. TnT cDNA sequences from the duck breast and leg muscles were determined and showed that only B-type TnT had an exon x-related sequence, suggesting that the expression of B-type TnT containing the exon x-derived segment is conserved consistently in the birds.

Effect of sex on growth, technological and organoleptic characteristics of the Muscovy duck breast muscle

1. The aim of our study was to analyse the consequences of sexual dimorphism on muscular growth and on technological and organoleptic characteristics of breast muscle. Ten males and 10 females of the R51 line (Grimaud) were weighed every fortnight, from 1-d-old to 15 weeks of age, and then slaughtered. Four muscles, Sartorius (SART), Anterior and Posterior latissimus dorsi (ALD, PLD), Pectoralis major (PM) were removed and weighed. The activities of 3 enzymes (citrate synthase, beta-hydroxyacyl CoA dehydrogenase, lactate dehydrogenase) which indicate muscular metabolic activity were assayed. pH value, colour and juice loss of breast muscle were measured on ducks slaughtered between 8 and 15 weeks of age. Sensory analysis, (tastes) was also carried out. 2. At 15 weeks of age, males weighed 4573 g and females 2879 g. Muscle weight and muscular glycolytic activity increased regularly with age. Females showed earlier muscular growth. Sexual dimorphism had a significant effect on muscular growth from 6 weeks of age for ALD, 8 weeks of age for PLD and SART and 10 weeks of age for PM. 3. With age, breasts became redder and darker. The post-mortem fall of pH and juice loss after 24 h of storage at 4 Cincreased. Females displayed more precocious muscular maturity. The changes in organoleptic characteristics showed a decrease in tenderness, juiciness and mellowness and an increase in flavour and stringiness with age. At any given age, female breast muscles appeared less tender, less juicy and less mellow but had a more intense flavour and seemed more stringy than those of males.

Formation of Polycyclic Aromatic Hydrocarbons during Processing of Duck Meat

The effects of various processing methods, steaming, roasting, smoking, charcoal grilling, and liquid smoke flavoring (LSF), on the formation of polycyclic aromatic hydrocarbons (PAHs) in duck breast steak were studied. The various PAHs in the duck samples were analyzed by gas chromatography with ion-trap detection. Results showed that with processing time from 0.5 to 1.5 h, charcoal grilling of duck samples with skin contained the highest amount of total PAHs, followed by charcoal grilling of duck samples without skin, smoking, roasting, steaming, and LSF. For carcinogenic PAHs, smoking contained the highest amount, followed by charcoal grilling and roasting. No carcinogenic PAHs were observed for steaming and LSF-treated duck samples. Also, the highest amounts of both total and carcinogenic PAHs were found after smoking duck samples for 3 h. Keywords: Polycyclic aromatic hydrocarbons; formation; processing; duck meat; GC−MS

Acceleration of post‐mortem changes in Tsaiya duck (Anas platyrhynchos) breast muscle by lactic acid marination

1. The effect of lactic acid marination at 5°C on post mortem changes in breast muscle pectoralis major of spent layer Tsaiya duck was studied. 2. Myofibrils were prepared from 0.1 M and 0.2 M lactic acid marinated muscle and control (non‐marinated samples) sampled at 0, 1, 3, 7 and 14 d post mortem. 3. Changes in myofibril fragmentation index (MFI), myofibrillar proteins and Z‐line structure were examined. 4. Marination of duck breast muscle in lactic acid at 5°C enhanced fragmentation of myofibrils and degradation of myofibrillar proteins and Z‐line structure as compared to control samples. 5. In summary, lactic acid marination at 5°C can accelerate the post mortem degradation of myofibrils in Tsaiya duck breast muscle.

Comparative study on preferences and quality of poultry meat.

A study was conducted to examine physical and nutritional compositions as well as carcass preferences of broilers, native chickens, ducks and muscovy using 25 birds from each species . Parameters measured were : percentage of carcass, part of carcass and by-products, carcass quality, tenderness, water, protein, fat and ash contents of meat and skin . Preference test was conducted on thigh and breast meat, as well as whole carcass and cuts. The results of the study showed that the carcass quality of native chicken and ducks were better than the carcass of broilers and muscovy, and over 80% of them were considered as first class quality . The carcass percentage of broilers was higher than the native chickens, ducks and muscovy (P < 0 .01) . The tenderness of breast meat was not significantly different, (36 .16-40 .84 kg/second), however, the tenderness of broiler thigh meat was the highest (61 .77 kg/second) among other meat (P < 0 .01). Protein content of duck breast meat was the lowest, while the protein content of duck thigh meat and the muscovy were higher than that of broilers and native chickens (P < 0 .05) . Fat content of broilers thigh meat was the highest as compared to other poultry meats (P < 0 .01) . Organoleptic test showed that the taste of breast and thigh meat of native chicken, duck and muscovy were similar with that of broilers, however the appearance and color of carcass of broilers and muscovy were more accepted than that of native chickens and ducks (P < 0.05). The meat of native chickens, ducks and muscovy were considered as good protein sources as judged by the physical appearances, nutritional composition and the preferences test . Keywords : Poultry meat, quality, preference

Breeding and Feeding Pracitces Yields Leaner Duckling Products

LEARNING OUTCOME: To use new analytical nutrient data for White Peking duckling for all food composition applications.Nutrient data for duck available from the USDA National Nutrient Data Bank, as well as other nutrient data bases, is outdated and limited. The currently available nutrient data does not reflect most common cuts of duck, most frequently used cooking methods, or the true nutrient composition. Duckling products available to the consumer through food service outlets and retail sales have a very different fat profile than that depicted by the nutrient data bases. Over the last ten to fifteen years, ducklings have had fat bred off through changes in feeding, breeding, and genetic selection. To provide a composite nutritional value of nationally available duckling, samples of duckling were collected from the five major White Peking duckling producers and nutrient analysis was completed at Corning Hazleton Laboratories, Madison, Wisconsin. Each producer provided 12 samples of fresh duckling for batch analysis including: breast meat with and without skin, and leg meat with and without skin. Central standardized methods of cutting, cooking, and documenting were strictly adhered to. Analysis was completed for 40 nutrients, ash, moisture, and included a complete fatty acid profile with total trails fatty acids. A remarkable difference in total fat and saturated fat was observed. The new 100 gram data for skinless breast meat is 2.1 grams for total fat and 0.5 grams for saturated fat compared with 11.2 grams total fat and 4.2 grams for saturated fat cited in the USDA data bank information. Calories for the skinless duck breast is 132 compared with 201 form the USDA data, and iron is 4.5mg, for the new composite value compared with 2.7mg.The full nutrient profile for all cuts of cooked duckling analyzed will be shared at the presentation.

Postmortem Changes in Breast Muscles of Mule Duck

Post-mortem changes in myofibril fragmentation index and degradation of myofibrillar proteins of duck breast muscles at 5°C was investigated. Muscle samples were collected immediately after killing and from the stored carcasses at 5°C for 1, 3, 7, and 14 days post mortem. The results showed that the MFI of the breast muscles increased with timepost mortem. SDS-PAGE of myofibrils indicated that the disappearance of troponin-T accompanied concurrently with the appearance of 32–30 kDa components. After 7 days of storage, α-actinin was degraded, and a 98 kDa component appeared. Titin 1 and nebulin also disappeared after post-mortem storage for 3 days.

Post-mortem Changes in Breast Muscles of Mule Duck

Post-mortem changes in myofibril fragmentation index and degradation of myofibrillar proteins of duck breast muscles at 5°C was investigated. Muscle samples were collected immediately after killing and from the stored carcasses at 5°C for 1, 3, 7, and 14 days post mortem. The results showed that the MFI of the breast muscles increased with timepost mortem. SDS-PAGE of myofibrils indicated that the disappearance of troponin-T accompanied concurrently with the appearance of 32–30 kDa components. After 7 days of storage, α-actinin was degraded, and a 98 kDa component appeared. Titin 1 and nebulin also disappeared after post-mortem storage for 3 days.