Abstract:

Objective: To explore the effect of enzymatic degradation of cholesterol on duck intestine quality. Methods:
Crude cholesterol oxidase was prepared in our laboratory and used to degrade cholesterol in duck intestine. Duck intestinal
cholesterol was measured by a spectrophotometric method. Duck intestine was subjected to textural profile analysis (TPA)
and color difference analysis. Results: After duck intestine was treated by cholesterol oxidase, its cholesterol content was
reduced by 25.81% to 26.31 mg/g; TVBN was 13.30 mg/100 g, pH was 6.87, hardness was 10 459.10 g, elasticity was
0.96, chewiness was 6 816.36 g, and the brightness of inner wall and outer wall of duck intestine were 60.52 and 62.23,
respectively. Conclusion: The cholesterol oxidase could effectively degrade duck intestinal cholesterol, thereby improving
the quality of duck intestine.

Key words: duck intestine, cholesterol oxidase, cholesterol, sensory quality