The laws and interrelationships of lipid and protein oxidation in duck meat during sous vide cooking (SVC) are still unclear. In this study, the oxidation mechanisms of the muscle of duck legs during SVC were investigated from the aspects of fatty acid (FA) profile, antioxidant system activity, enzyme activity, and iron element. Lipid oxidation predominantly occurred within the initial 0-2 h of the SVC process, during which the Thiobarbituric acid reactive substances (TBARS) value escalated to 10-fold of its initial level. Protein oxidation was mainly observed between 0 and 4 h, with the carbo...
