Influence of Alpinia katsumadai Hayata Extract on the Textural Properties of Duck Meat and Effect of Farnesol on the Structure of Myofibrillar Protein
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 gr...
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| Format: | Article |
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The editorial department of Science and Technology of Food Industry
2024-12-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010273 |
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| author | Yuqing XIE Ruifang WU Cheng CHEN Meng SUN Yuwei WANG Hongxun WANG Wei XU Danjun GUO |
| author_facet | Yuqing XIE Ruifang WU Cheng CHEN Meng SUN Yuwei WANG Hongxun WANG Wei XU Danjun GUO |
| author_sort | Yuqing XIE |
| collection | DOAJ |
| description | 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<0.05). And there was no significant difference in the flavor of duck meat between these two groups. Farnesol significantly decreased the content of MP carbonyl by 73.16% (P<0.05), decreased the surface hydrophobicity by 30.35% (P<0.05), and increased the content of sulfhydryl group by 84.24% (P<0.05). In addition, the addition of farnesol reduced the fluorescence intensity of MP distyrosine by 17.37%. In conclusion, the Alpinia katsumadai Hayata extract can significantly decrease the hardness of duck meat, mainly due to the interaction of farnesol with MP to stabilize its structure and exert a certain antioxidant effect. This study may provide a theoretical basis for the application of Alpinia katsumadai Hayata extracts in standardized marination. |
| format | Article |
| id | doaj-art-dffb6c6b320649c895880ca61bd15f7e |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2024-12-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-dffb6c6b320649c895880ca61bd15f7e2024-11-22T07:28:29ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062024-12-01452311010.13386/j.issn1002-0306.20240102732024010273-23Influence of Alpinia katsumadai Hayata Extract on the Textural Properties of Duck Meat and Effect of Farnesol on the Structure of Myofibrillar ProteinYuqing XIE0Ruifang WU1Cheng CHEN2Meng SUN3Yuwei WANG4Hongxun WANG5Wei XU6Danjun GUO7School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, ChinaSchool of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, ChinaSchool of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, ChinaSchool of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, ChinaSchool of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, ChinaSchool of Biological and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan 430023, ChinaSchool of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, ChinaSchool of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, ChinaTo 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<0.05). And there was no significant difference in the flavor of duck meat between these two groups. Farnesol significantly decreased the content of MP carbonyl by 73.16% (P<0.05), decreased the surface hydrophobicity by 30.35% (P<0.05), and increased the content of sulfhydryl group by 84.24% (P<0.05). In addition, the addition of farnesol reduced the fluorescence intensity of MP distyrosine by 17.37%. In conclusion, the Alpinia katsumadai Hayata extract can significantly decrease the hardness of duck meat, mainly due to the interaction of farnesol with MP to stabilize its structure and exert a certain antioxidant effect. This study may provide a theoretical basis for the application of Alpinia katsumadai Hayata extracts in standardized marination.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010273alpinia katsumadai hayata extractsfarnesolmyofibrillar proteintexturestandardized marination |
| spellingShingle | Yuqing XIE Ruifang WU Cheng CHEN Meng SUN Yuwei WANG Hongxun WANG Wei XU Danjun GUO Influence of Alpinia katsumadai Hayata Extract on the Textural Properties of Duck Meat and Effect of Farnesol on the Structure of Myofibrillar Protein Shipin gongye ke-ji alpinia katsumadai hayata extracts farnesol myofibrillar protein texture standardized marination |
| title | Influence of Alpinia katsumadai Hayata Extract on the Textural Properties of Duck Meat and Effect of Farnesol on the Structure of Myofibrillar Protein |
| title_full | Influence of Alpinia katsumadai Hayata Extract on the Textural Properties of Duck Meat and Effect of Farnesol on the Structure of Myofibrillar Protein |
| title_fullStr | Influence of Alpinia katsumadai Hayata Extract on the Textural Properties of Duck Meat and Effect of Farnesol on the Structure of Myofibrillar Protein |
| title_full_unstemmed | Influence of Alpinia katsumadai Hayata Extract on the Textural Properties of Duck Meat and Effect of Farnesol on the Structure of Myofibrillar Protein |
| title_short | Influence of Alpinia katsumadai Hayata Extract on the Textural Properties of Duck Meat and Effect of Farnesol on the Structure of Myofibrillar Protein |
| title_sort | influence of alpinia katsumadai hayata extract on the textural properties of duck meat and effect of farnesol on the structure of myofibrillar protein |
| topic | alpinia katsumadai hayata extracts farnesol myofibrillar protein texture standardized marination |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010273 |
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