Effects of<i> Rosa roxburghii</i> Tratt Aqueous Extract on Protein and Lipid Oxidation of Minced Yak Meat during Storage

JIA Qin; HUANG Yuyu; TANG Shanhu; LI Sining; LI Qiongshuai; LI Jinjin; MO Ran

doi:10.13386/j.issn1002-0306.2022050210

Volume 44 Issue 5

Feb. 2023

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Science and Technology of Food Industry > 2023 > 44(5): 347-355. > DOI: 10.13386/j.issn1002-0306.2022050210

JIA Qin, HUANG Yuyu, TANG Shanhu, et al. Effects of Rosa roxburghii Tratt Aqueous Extract on Protein and Lipid Oxidation of Minced Yak Meat during Storage[J]. Science and Technology of Food Industry, 2023, 44(5): 347−355. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022050210.

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Effects of Rosa roxburghii Tratt Aqueous Extract on Protein and Lipid Oxidation of Minced Yak Meat during Storage

College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China

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Received Date: May 18, 2022
Available Online: December 25, 2022

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Abstract

Abstract

The objective of this study was to investigate the effect of Rosa roxburghii Tratt aqueous extract (RRTAE) on protein and lipid oxidation of minced yak meat during storage. Compared with the blank control and positive control of 0.02% butylated hydroxy toluene (BHT), 0.02%, 0.10%, and 0.20% RRTAE were added to minced yak meat. The color, pH, thiobarbituric acid reactive substances (TBARS) value, fluorescent compounds (organic phase δ For, aqueous phase δ Faq), conjugated diolefins (CD) value, carbonyl content, surface hydrophobicity, tryptophan content, dimertyrosine content, and sensory quality of minced yak meat in each group were evaluated on the day 1, 3, 6 and 9 during the storage. The results showed that added 0.10% or 0.20% RRTAE in the minced yak meat could significantly reduce the pH (P<0.05), and 0.02% RRTAE had similar effectiveness comparing with the positive control. RRTAE improved sensory quality, significantly inhibited the decrease of a^* and b^* values (P<0.05), but impaired to the L^* value. Addition of 0.02% RRTAE significantly lowered the TBARS value and dimertyrosine content (P<0.05), and this effect strengthened with the elevation of RRTAE level. Adding 0.20% RRTAE in minced yak meat also significantly reduced the δ Faq, carbonyl content, surface hydrophobicity, and tryptophan fluorescence value (P<0.05). The results suggest that RRTAE can improve the physico-chemical properties of minced yak meat during storage, and may be a potential antioxidant in minced meat storage.
- Rosa roxburghii Tratt aqueous extract,
- minced yak meat,
- lipid oxidation,
- protein oxidation,
- physical and chemical properties

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