| Autor: |
Yuqing XIE, Ruifang WU, Cheng CHEN, Meng SUN, Yuwei WANG, Hongxun WANG, Wei XU, Danjun GUO |
| Jazyk: |
čínština |
| Rok vydání: |
2024 |
| Předmět: |
|
| Zdroj: |
Shipin gongye ke-ji, Vol 45, Iss 23, Pp 1-10 (2024) |
| Druh dokumentu: |
article |
| ISSN: |
1002-0306 |
| DOI: |
10.13386/j.issn1002-0306.2024010273 |
| Popis: |
To clarify the effect mechanism of Alpinia katsumadai Hayata extract on the texture of duck meat, the effect of farnesol, the main component of Alpinia katsumadai Hayata extract, on the structure of myofibrillar protein was analyzed. The elasticity and hardness of duck meat in different treatment groups were determined. The flavor differences of duck meat in different treatment groups were detected using the electronic nose technique. The effects of farnesol on the structure of myofibrillar protein (MP) were analyzed, including carbonyl content, surface hydrophobicity, sulfhydryl content, and di-tyrosine fluorescence intensity. The results showed that the Alpinia katsumadai Hayata extracts significantly reduced the hardness by 54.61% compared with solid Alpinia katsumadai Hayata (P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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