热处理中八角莽草酸对鸭腿色泽的影响

Effect of Aniseed Shikimic Acid on Color of Duck Thigh during Heat Treatment

通过测定色差与肌红蛋白相对含量探究八角提取液对热处理中鸭腿色泽的影响,进一步通过荧光光谱、热重分析、粒径以及傅里叶变换近红外光谱分析等方法,探究不同质量比八角主效成分莽草酸与肌红蛋白的作用机制。结果表明,八角提取液能一定程度改善鸭腿色泽。当莽草酸与肌红蛋白质量比为1∶10000且热处理30 min时,莽草酸能与肌红蛋白铁卟啉环以及色氨酸充分结合,且肌红蛋白表面粒径由756 nm变成183 nm。与空白组相比,处理组蛋白质α-螺旋相对含量增加了14.55%,无规卷曲结构相对含量由46.61%降至31.63%。综上所述,添加适量八角莽草酸能有效维持肌红蛋白结构稳定性,进而改善鸭腿色泽。

In this study,the effect of shikimic acid-rich aniseed extract on the color of heat-treated duck thigh by determining the color difference and myoglobin content.Meanwhile,the mechanism of action of aniseed shikimic acid on myoglobin in different mixing mass ratios was explored through fluorescence spectroscopy,thermogravimetric analysis,particle size measurement,and Fourier infrared spectroscopy.The results showed that the aniseed extract could improve the color of duck thigh to a certain extent.When shikimic acid mixed with myoglobin at a mass ratio of 1:10000 underwent heat treatment for 30 min,shikimic acid could fully bind to the iron porphyrin ring and tryptophan in myoglobin,and the surface particle size of myoglobin decreased from 756 to 183 nm.Compared with the blank group,theα-helix proportion of myoglobin increased by 14.55%in the treated group,and the proportion of random coil decreased from 46.61%to 31.63%.In conclusion,the addition of a proper amount of aniseed shikimic acid can effectively maintain the structural stability of myoglobin and improve the color of duck legs.