Ya-Chien Jao^1,, Wen-Ning Yang¹, Meng-Jen Tsai¹

This study evaluated the effects of high pressure processing (HPP) on cathepsins D and L activities in duck meat and developed an HPP-tenderized duck meat product. Fresh duck meat was subjected to HPP at 400 or 600 MPa for 3 or 6 min. The enzymatic activities of Cathepsin D and L increased with increasing HPP pressure and time. HPP treatment of duck meat at 400 MPa for 3 min significantly decreased the shear force by 17.2%, total protein solubility by 38.6%, and the aerobic plate count by 3 log CFU/g, but did not significantly affect the pH value or cooking yield. Moreover, HPP treatment at 400 MPa for 3 min and refrigeration at 5°C for 0–9 d for autolysis, decreased cathepsin D and L activity. A 5-day autolysis treatment resulted in a lower shear force and a 38.3% decrease in total protein solubility. After 2 weeks of refrigerated storage, the aerobic plate count, color and shear force of the samples treated with 400 MPa for 3 min and autolysis at 5°C for 5 d were not significantly different from samples in week 0. HPP tenderizes and extends the shelf life of duck meat by increasing its cathepsin activity, reducing shear force, and inhibiting the growth of microorganisms.

high pressure processing, tenderization, protease activity, duck meat, refrigerated storage