期刊论文

Xu, W

英文

Foods

2304-8158

2024

13

20

3338-

10.3390/foods13203338

Y.N.: formal analysis, data curation, writing—original draft. Y.Z.: formal analysis, data curation. Y.W.: data curation, visualisation, formal analysis. W.H.: data curation, formal analysis, writing—original draft. D.G.: writing—review and editing. W.X.: conceptualisation, project administration, writing—review and editing. H.W.: conceptualisation, methodology, formal analysis. Y.Y.: writing—review and editing, funding acquisition. G.T.: conceptualisation, methodology, formal analysis. All authors have read and agreed to the published version of the manuscript. This work was financially supported by the Key Research and Development Project of Hubei Province (grant number 2023BBB143).

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The myofibrillar protein (MP) of duck meat is prone to excessive oxidation during thermal processing, resulting in a decline in its overall quality. In this paper, the effect of shikimic acid on the oxidative structure of duck muscle fibrin was studied. The findings showed that, at a mass ratio of 1:50,000 (g/g) between shikimic acid and MP, the carbonyl content of MP was reduced by 74.20%, while the sulfhydryl content was increased by 73.56%. MP demonstrated the highest denaturation temperature, whereas its thermal absorption was the lowest. T...