Study on Nutrition, Flavor Characteristics and Antioxidant Activity of Yak Milk Dregs at Different Elevations in Tibet

YANG Feiyan; LUO Zhang; XIE Siwei; LIU Chun’ai; HUANG Wenyang; SUN Shuguo

doi:10.13386/j.issn1002-0306.2020090265

Volume 42 Issue 11

May 2021

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Science and Technology of Food Industry > 2021 > 42(11): 81-88. > DOI: 10.13386/j.issn1002-0306.2020090265

YANG Feiyan, LUO Zhang, XIE Siwei, et al. Study on Nutrition, Flavor Characteristics and Antioxidant Activity of Yak Milk Dregs at Different Elevations in Tibet [J]. Science and Technology of Food Industry, 2021, 42(11): 81−88. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020090265.

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Study on Nutrition, Flavor Characteristics and Antioxidant Activity of Yak Milk Dregs at Different Elevations in Tibet

1.
Faculty of Food Science and Engineering, Center South University of Forestry and Technology, Changsha 410004, China
2.
Food Science College, Tibet Agriculture & Animal Husbandry University, Nyingchi 860000, China

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Received Date: September 26, 2020
Available Online: April 08, 2021

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Abstract

Abstract

The physical, nutritional, flavor and antioxidant characteristics of yak milk dregs (N_A, N_B, and N_C) obtained from three different elevations (2500~2800 m; 3500~4000 m; above 4300 m) in Tibet were analyzed in this study. The results showed that the elevation had obvious effects on the physical, nutritional, flavor characteristics and antioxidant activity of yak milk dregs. Among the three yak milk dregs, N_C had the highest contents of proteins (71.00 g/100 g), vitamin A (3.52 μg/100 g), vitamin E (0.33 mg/100 g), vitamin D₃ (0.66 μg/100 g), iron element (55.51 g/kg), total amino acid (79.32 g/100 g) and essential amino acid (36.40 g/100 g). The extreme temperature of N_B (129.68 ℃) was significantly lower than those of N_A and N_C; its tan δ was higher than those of N_A and N_C, which indicated that N_Bhad the strongest liquidity. The volatile components of yak milk residue were mainly aldehydes (V_min > 30%). The main volatile component of both N_A and N_Bwas nonanal, which gave the scent of rose flowers of milk dregs; while the main volatile component of milk dregs N_C was hexanal, which led to the scent of grass of milk dregs. Other ingredients in Yak milk dregs include acids, olefins, alcohols, etc. Yak milk dregs had good antioxidant activity. Among the three yak milk dregs, N_C had the strongest DPPH free radical scavenging ability, and N_A had the strongest peroxide scavenging ability.
- yak,
- milk dregs,
- elevations,
- nutritional characteristic,
- antioxidant activity

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