Study on Color and Shelf-life of Duck Thigh Meat by Adding Catechins

ZENG Liang; HUANG Jian-an; TIAN Li-li; LIU Zhong-hua; LI Xing-hui

doi:10.13305/j.cnki.jts.2007.03.004

Journal of Tea Science >

2007 , Vol. 27 >Issue 3: 215 - 220

DOI: https://doi.org/10.13305/j.cnki.jts.2007.03.004

Study on Color and Shelf-life of Duck Thigh Meat by Adding Catechins

ZENG Liang ,
HUANG Jian-an ,
TIAN Li-li ,
LIU Zhong-hua ,
LI Xing-hui

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1. Key Laboratory of Ministry of Education for Tea Science, Hunan Agricultural University, Changsha 410128, China;
2. College of Food Science; Southwest University, Chongqing 400716, China;
3. Tea Research Institute, Nanjing Agricultural University, Nanjing 210095, China

Received date: 2007-04-16

Revised date: 2007-06-25

Online published: 2019-09-11

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Abstract

This paper determined the changing of color difference, MDA value, total antioxidant activity and the deposit of catechins in duck thigh meat by adding different catechins. The results showed that adding different catechins obviously changed the L* value of the duck thigh meat and adding different concentration of catechins had different relationship on the L*, a* and b* value respectively. Adding 500βmg/kg EGCg and catechin complex got the best color. Adding EGCg and catechin complex lowered the MDA and decreased the T-AOC which had relationship with the deposit of catechins. The best adding account of EGCg and catechin complex were 800βmg/kg or 1β000βmg/kg and 500βmg/kg or 1β000βmg/kg respectively. Catechin complex got the better efficiencies than EGCg in the all detected items.

Key words： catechins; color difference; antioxidant; MDA; T-AOC

Cite this article

ZENG Liang , HUANG Jian-an , TIAN Li-li , LIU Zhong-hua , LI Xing-hui . Study on Color and Shelf-life of Duck Thigh Meat by Adding Catechins[J]. Journal of Tea Science, 2007 , 27(3) : 215 -220 . DOI: 10.13305/j.cnki.jts.2007.03.004

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