Changes in Muscovy duck breast muscle marinated with ginger extract

The effects of ginger extract (GE) marination on the changes in Muscovy duck breast muscle were evaluated. Pectoralis muscles were excised from the carcasses of male Muscovy ducks and marinated for 14 days in GE at 5 °C. Samples were taken at the end of 0, 1, 3, 7 and 14 days of the marination. The results showed that the pH was higher (p < 0.05) in the GE-marinated samples than in control samples and that TBARS values were lower (p < 0.05) in the GE-marinated samples. The SDS–PAGE and western blot results indicated that titin, myosin heavy chain, desmin and α-actinin degraded more rapidly in the GE-marinated samples than in the control samples and that 32- and 30-kDa troponin-T degradation components were also generated in the GE-marinated samples. Our results suggest that GE marination could not only retard lipid oxidation, but also enhance the proteolysis of Muscovy duck breast muscle.

► We examined the postmortem changes in Muscovy duck breast muscle marinated in ginger extract (GE). ► GE marination could retard lipid oxidation (in terms of TBARS value) of duck muscle. ► GE marination could enhance the postmortem proteolysis of duck muscle.