Studies Of Catechins On Keeping Fresh Of Duck Meat

Catechins is the main content of tea polyphenols.A large number of research shows that catechins has a variety of pharmacol function and health including hypolipidemic,antioxidant, anti-aging,anti-mutation,anti-cancer and so on in domestic and foreign.But catechins is used in keeping fresh of duck meat lessly.Since ancient times,people think that duck meat is a nutrient-rich,natural taste of high-protein,high-energy food,duck meat feimei tender,ziyin yangwei,lee water swelling,heat governance TB guzheng,coughingetc.FAO data of the United Nation shows that duck meat has an important position in the people's diet structure.Because duck contains higher unsaturated fatty and unsaturated fatty acids is easily oxidized,how to prevent oxidation of duck and improve color,extend shelf life is a major issues in storage. This experiment studied on the effects of catechins on fresh of duck in vitro.Five different concentration 0 mg/kg,300 mg/kg,500 mg/kg,800 mg/kg,1000 mg/kg of big,small-leaves catechins(70%) and complex additive(small-leaves catechins+VE,small-leaves catechins+ lemon acid) is used to keep duck thigh meat and duck breast meat fresh in storage(0d,1d,3d, 5d,7d,10d)..Firstly,detection component index and antioxidant indexof duck thigh meat and duck breast meat which were added big,small-leaves catechins and complex additive in storage.The component index and antioxidant index were used studied for effect on big,small-leaves catechins and complex additive added into duck thigh meat and duck breast meat.Secondly,after content of protein and residues of catechins from duck thigh meat and duck breast meat which were added small-leaves catechins and small-leaves catechins+VE were measured,the content of protein and residues of catechins were used to study on the relation of content of protein and residues of catechins of duck thigh meat and duck breast meat.Thirdly, the nature of oxides,which was extracted from the oxidanted products of duck thigh meat and duck breast meat added catechin,was measured by UV,MS,~1H-NMR was used to study the mechanism of catechin for duck thigh meat and duck breast meat.The main results of the paper are as follows.1.After the duck thigh meat and duck breast meat added big,small-leaves catechins were measured in storage,by contrast study found component index and antioxidant index with control,the effect keeping fresh duck thigh meat and duck breast meat added big,small-leaves catechins duck thigh meat than duck breast meat better;small-leaves catechins than big-leaves catechins better.2.After the duck thigh meat and duck breast meat added complex additive were measured in storage,by contrast study found component index and antioxidant index with control,the effect keeping fresh duck thigh meat and duck breast meat added small-leaves catechins+VE, small-leaves catechins+lemon acid were duck thigh meat than duck breast meat better; small-leaves catechins+VE than small-leaves catechins+lemon acid better.After comparison found,the effect keeping fresh small-leaves catechins+VE best.3.After duck thigh meat and duck breast meat which were added small-leaves catechins and small-leaves catechins+VE were measured in storage.By contrast study found with control, duck thigh meat and duck breast meat added small-leaves catechins and small-leaves catechins +VE the content of protein is first increase and then decrease;residues of catechins is also first increase and then decrease.Protein content and catechin residues in this trend is because of eateehin and reversible protein in combination with source and the role of protease autolysis .Major components from residue of cateehins were ECG,EGC,and EGCG was the most expendable4.The nature of oxides which was extracted from the oxidanted products of duck thigh meat and duck breast meat added catechin was measured by UV,MS,~1H-NMR,finding ester-catechin consumed most in keeping fresh process,turning to a kind of acid properties of gallic acid derivatives.