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Generation of bioactive peptides from duck meat during post-mortem aging
Dongmei Liu1, Xing Chen1, Jichao Huang2
1Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China.
Aging duck meat releases bioactive peptides (<5kDa) that enhance antioxidant properties. Fraction C peptides, rich in hydrophobic amino acids, showed the highest antioxidant activity after 3 days of post-mortem aging.
Area of Science:
- Food Science
- Biochemistry
- Meat Science
Background:
- Post-mortem aging significantly influences meat quality attributes.
- Bioactive peptides derived from muscle protein degradation can possess health-promoting properties.
Purpose of the Study:
- To investigate the release and antioxidant activity of endogenous bioactive peptides in duck meat during post-mortem aging.
- To identify specific peptide characteristics contributing to antioxidant capacity.
Main Methods:
- Duck meat samples were aged for 7 days post-mortem.
- Peptide extraction and purification using size-exclusion chromatography.
- Antioxidant activity assessed via DPPH radical scavenging, ORAC, and FRAP assays.
- Peptide identification using nano LC-MS/MS.
Main Results:
- Protein degradation released small peptides (<5kDa) during aging.
- Peak antioxidant activity (DPPH, ORAC, FRAP) observed in peptides after 3 days of aging.
- Fraction C exhibited the highest antioxidant activity and contained the lowest molecular weight peptides.
- Identified 18 peptides, with those in Fraction C being rich in hydrophobic amino acids.
Conclusions:
- Post-mortem aging of duck meat generates bioactive peptides with significant antioxidant potential.
- Hydrophobic peptides, particularly those identified in Fraction C, are key contributors to the antioxidant properties of aged duck meat.
- Findings offer insights into optimizing meat quality through controlled aging processes.
