Effect of Oxidation Treatment on Eating Quality and Calpain Activity in Breast and Drumstick Meat from White Feather Broilers

doi:10.7506/spkx1002-6630-201823014

FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (23): 87-92.doi: 10.7506/spkx1002-6630-201823014

• Basic Research • Previous Articles Next Articles

Effect of Oxidation Treatment on Eating Quality and Calpain Activity in Breast and Drumstick Meat from White Feather Broilers

DENG Kaibo1,2,3, HUANG Yaping1,2,3, XU Zhengjin4, FU Lingyun4, ZHENG Baodong1,2,3,*

1. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; 2. China-Ireland International Research Centre of Food Material Science and Structure Design, Fuzhou 350002, China; 3. Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou 350002, China; 4. Fujian Chia-Tai Food Co. Ltd., Longyan 364000, China

Online:2018-12-15 Published:2018-12-17

Abstract

Abstract: This study explored the effect of oxidation treatment on the water-holding capacity, nutrient contents and calpain activity of breast and drumstick meat from white feather broilers. The results showed that oxidation treatment could decrease the water-holding capacity, increase the cooking loss and consequently reduce the cooking yield of chicken breast and drumstick meat. The concentration of hydrogen peroxide solution (H2O2) affected protein and lipid oxidation. The levels of nutrients such as protein and lipid significantly dropped with increasing concentration of H2O2. Similarly, calpain activity declined with the increase in H2O2 concentration. Thus, it is speculated that changes in calpain activity are closely associated with changes in broiler meat quality.

Key words: oxidation, water-holding capacity, eating quality, calpain, white feather broiler

CLC Number:

TS201.2

DENG Kaibo, HUANG Yaping, XU Zhengjin, FU Lingyun, ZHENG Baodong. Effect of Oxidation Treatment on Eating Quality and Calpain Activity in Breast and Drumstick Meat from White Feather Broilers[J]. FOOD SCIENCE, 2018, 39(23): 87-92.

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Effect of Oxidation Treatment on Eating Quality and Calpain Activity in Breast and Drumstick Meat from White Feather Broilers

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