Effect of Ginger Extract and Citric Acid on the Tenderness of Duck Breast Muscles

@article{He2015EffectOG,
  title={Effect of Ginger Extract and Citric Acid on the Tenderness of Duck Breast Muscles},
  author={Fu-Yi He and Hyun-Wook Kim and K. Hwang and Dong-Heon Song and Yong-Jae Kim and Youn-Kyung Ham and S. Kim and In-Jun Yeo and Tae-Jun Jung and Cheon-Jei Kim},
  journal={Korean Journal for Food Science of Animal Resources},
  year={2015},
  volume={35},
  pages={721 - 730}
}
The objective of this study was to examine the effect of ginger extract (GE) combined with citric acid on the tenderness of duck breast muscles. Total six marinades were prepared with the combination of citric acid (0 and 0.3 M citric acid) and GE (0, 15, and 30%). Each marinade was sprayed on the surface of duck breasts (15 mL/100 g), and the samples were marinated for 72 h at 4℃. The pH and proteolytic activity of marinades were determined. After 72 h of marination, Warner Bratzler shear… Expand
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