Generation of bioactive peptides from duck meat during post-mortem aging

Generation of bioactive peptides from duck meat during post-mortem aging

•Generation of bioactive peptides by endogenous enzymes was investigated.•Post-mortem aging led to increased peptides content in duck meat.•The samples after 3days post-mortem aging possessed strongest antioxidant activity.•Purified fraction C displayed highest antioxidant activity.•The peptide sequ...

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Veröffentlicht in:Food chemistry 2017-12, Vol.237, p.408-415
Hauptverfasser: Liu, Dongmei, Chen, Xing, Huang, Jichao, Huang, Ming, Zhou, Guanghong
Format: Artikel
Sprache:eng
Schlagworte:
Animals
Antioxidant activity
Antioxidant peptides
Antioxidants
Duck meat
Ducks
Meat
Nano-LC–MS/MS
Peptides
Post-mortem aging
Tandem Mass Spectrometry
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Zusammenfassung:•Generation of bioactive peptides by endogenous enzymes was investigated.•Post-mortem aging led to increased peptides content in duck meat.•The samples after 3days post-mortem aging possessed strongest antioxidant activity.•Purified fraction C displayed highest antioxidant activity.•The peptide sequences were identified by nano LC–MS/MS. The objective of this study was to investigate the endogenous release of bioactive peptides in duck meat during 7days of post-mortem aging. The degradation of muscle proteins led to release of small peptides (
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2017.05.094