Relationship between Proteolytic Activities and Cooking Loss Variability in Liver Issued from Force-Fed Mule Ducks.

TitleRelationship between Proteolytic Activities and Cooking Loss Variability in Liver Issued from Force-Fed Mule Ducks.
Publication TypeJournal Article
Year of Publication2014
AuthorsAwde, S, Marty-Gasset, N, Prahkarnkaeo, K, Rémignon, H
JournalJ Agric Food Chem
Date Published2014 Mar 28
ISSN1520-5118
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.

DOI10.1021/jf4051057
Alternate JournalJ. Agric. Food Chem.
PubMed ID24655002