Full
Outline
This study utilized duck legs as experimental materials to analyze the effects of vacuum low-temperature braising on the protein structure of duck legs. The research methods included tissue structure observation, myofibrillar protein extraction, microstructure determination, protein solubility measurement, and myofibrillar fragmentation index (MFI) determination. The results showed that the cross-sectional structure of unbraised duck legs was tightly packed and uniform in clumps. After being braised for 2 h, the cells shrank, the fiber gaps widened, sarcomeres displayed wavy deformations, and the M-lines loosened and disappeared. During the 0~2 h of braising period, the hydrophobic characteristics of myofibrillar protein significantly increased (P<0.05), the maximum emission wavelength (λmax) of intrinsic fluorescence red-shifted to 351 nm, protein solubility decreased significantly by 62.09% (P<0.05), and MFI increased significantly (P<0.05), indicating enhanced protein thermal denaturation and increased meat hardness. From 2 to 8 h of braising, protein solubility first increased significantly (P<0.05) and then remained stable, while MFI showed no significant changes (P>0.05). The λmax of intrinsic fluorescence blue-shifted from 351 nm to 349 nm, and the maximum fluorescence intensity (FTmax) increased by 3.56%. Meanwhile, larger molecular weight paramyosin gradually degraded. In the secondary structure, the proportion of β-fold initially increased and then decreased, whereas the β-turn proportion initially decreased and then increased, suggesting that protein denaturation decreased in the later stage, the structure became more compact, and tenderness improved. In conclusion, vacuum low-temperature braising technology can significantly improve the tenderness and texture of duck legs. This study provides scientific evidence for the application of vacuum low-temperature braising technology in duck legs processing.
84
38
| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
关闭全屏
No. 86 Xueyuan South Road, Haidian District, Beijing
010-62662699(Operation and Technical Support)
qkjq@cast.org.cn
Copyright © 2025 China Association for Science and Technology. All rights reserved. For all open access content, the relevant licensing terms apply.
Sponsored by the Office of the Leading Group for Cybersecurity and Informatization of CAST, and supported by Science and Technology Review Publishing House
