In this paper,the inhibition effect of flavonoids on myofibrillar protein degeneration during heating was studied by measuring the degree of protein cross-linking,amino acid side chain oxidation,hydroxyl radical scavenging rate and DSC analysis of duck meat myofibrillar protein during heat treatment.It was known from experiments that when the mass fraction of 10%Gordon Euryale flavonoids was added to the protein-erythro flavonoids mixed solution and the mixed solution was heated for 15 min,the protein oxidation damage the inhibited by flavonoids significantly(P
