Food and Fermentation Industries >

2022 , Vol. 48 >Issue 10: 93 - 100

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028217

Effects of pomegranate peel extract on the protein oxidation and volatile flavor substances of yak minced meat during storage

  • LI Qiongshuai ,
  • TANG Shanhu ,
  • LI Sining ,
  • MO Ran ,
  • LI Jinjin ,
  • XIA Jiajun ,
  • CAI Yinchuan
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  • 1(College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China)
    2(Industrial Economics Institute of Aba Tibetan and Qiang Autonomous Prefecture, Aba Tibetan and Qiang Autonomous Prefecture 624000, China)

Received date: 2021-06-02

  Revised date: 2021-06-18

  Online published: 2022-06-10

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Abstract

In order to explore the effect of pomegranate peel extract on the protein oxidation and volatile flavor substances of minced yak meat during storage at 4 ℃, butylated hydroxy toluene was used as a positive control. By adding 0.01%, 0.05%, 0.10% and 0.20% PPE, the changes of myofibrillar fragmentation index, surface hydrophobicity, dityrosine content, tryptophan and volatile flavor substances of yak minced meat were evaluated. The results showed that compared with the blank control group, higher mass fractions of PPE (0.10%, 0.20%) could significantly reduce the myofibrillar fragmentation index (P<0.05). PPE had good antioxidant properties and could significantly inhibit the increase of surface hydrophobicity and dityrosine content (P<0.05). However, PPE may interact with proteins and reduce the fluorescence intensity of tryptophan. Moreover, nine kinds of volatile compounds were detected in the yak minced meat, and three of which main components were obtained through principal component analysis, with a cumulative contribution rate of 73.812%. In the PCA analysis, PC1 was 39.499% and consists of acids, heterocycles and other compounds, aldehydes, alcohols, ketones and ether compounds. PC2 was 17.808% and consists of phenols and hydrocarbon compounds. PC3 was 16.504% and consists of ester compounds. Principal component analysis results showed that the addition of PPE could improve the comprehensive ranking of yak minced meat samples. The 24 minced yak meat samples could be divided into 3 categories by hierarchical clustering analysis. The results suggested that adding PPE could effectively inhibit protein oxidation and improve the flavor quality of yak minced meat during storage. The addition amount of 0.20% PPE was the best one.

Key words： pomegranate peel extract; minced yak meat; antioxidant; protein oxidation; volatile flavor substances; principal component analysis; hierarchical clustering analysis

Cite this article

LI Qiongshuai , TANG Shanhu , LI Sining , MO Ran , LI Jinjin , XIA Jiajun , CAI Yinchuan . Effects of pomegranate peel extract on the protein oxidation and volatile flavor substances of yak minced meat during storage[J]. Food and Fermentation Industries, 2022 , 48(10) : 93 -100 . DOI: 10.13995/j.cnki.11-1802/ts.028217

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