Abstract. The research objective was to compare the nutritive value and some functional properties of duck leg muscles from different flocks. A total of 80 drakes out of three conservative flocks (cross-breeds Pekin type – SB, Miniduck – K2, Pekin originated from Danish Pekin duck – P8) and one maternal breeding strain (P66) aged seven weeks, were used for comparison. The content of protein, lipids, moisture, essential amino acids, fatty acids and cholesterol were estimated. The investigation of functional properties has covered: the determination of the colour parameters – L*, a* b*, colour difference between individual flocks, total haem pigments’ content, sensory evaluation of raw muscles’ colour intensity in 10 point scale; pH24; water holding capacity; cooking loss and shear force. Comparing the basic chemical and amino acid composition, cholesterol content and profile of fatty acids, it could be concluded that the P66 leg muscles coming from a selected breeding strain, are the most favourable from the nutritional point of view. It is evident too, that muscles from all the examined flocks have been characterized by a high nutritional value. Taking into consideration the functional properties, it was concluded that the muscles from the investigated flocks varied in colour and analysed traits. The ducks of K2 had the best functional properties. The advantages of K2 in comparison to the other ducks are: darker colour typical of waterfowl meat, lower cooking loss, higher water holding capacity and lower shear force.
Effect of adding fatty acids and surfactant on the functional properties of biodegradable films prepared with myofibrillar proteins from acoupa weakfish (Cynoscion acoupa )