Publication: Relationship between proteolytic activities and cooking loss variability in liver issued from force-fed mule ducks
Issued Date
2014-04-09
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ISSN
15205118
00218561
00218561
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2-s2.0-84898004387
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Mahidol University
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SCOPUS
Bibliographic Citation
Journal of Agricultural and Food Chemistry. Vol.62, No.14 (2014), 3262-3268
Suggested Citation
Sahar Awde, Nathalie Marty-Gasset, Kriengkrai Prahkarnkaeo, Hervé Rémignon Relationship between proteolytic activities and cooking loss variability in liver issued from force-fed mule ducks. Journal of Agricultural and Food Chemistry. Vol.62, No.14 (2014), 3262-3268. doi:10.1021/jf4051057 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/33025
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Title
Relationship between proteolytic activities and cooking loss variability in liver issued from force-fed mule ducks
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Abstract
We investigated liver protease activities to better understand the mechanisms responsible for losses during the cooking of Mule ducks' fatty livers. Fatty livers of similar masses (520 g) were randomly selected among a large flock of overfed male Mule ducks and divided into two groups on the basis of their cooking loss rate, L+ (high cooking losses, 36%) and L- (low cooking losses, 21%). In addition to dry matter and total lipid contents, main hepatic protease (matrix metalloproteinase 2, cathepsins, and calpains) activities were measured by zymography. The results show that L+ samples present higher total relative proteolytic activity (6.15 ± 1.07 vs 4.46 ± 0.52 for L+ and L- samples, respectively) and total lipid content (61.0 ± 3.03% vs 53.7 ± 3.22% for L+ and L- samples, respectively) than L- samples. The results imply that proteases could be involved in the fragilization of the hepatocyte structure, resulting thus in higher cooking losses in L+ samples. © 2014 American Chemical Society.