Effects of Quercetin and NaCl Additives on Protein and Lipid Oxidation in Yak Meat Patties
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Abstract:
Effects of quercetin (Q) and different levels of added sodium chloride (0%, 2%, 4%, and 6%, m/m) on protein and lipid oxidation in yak meat patties during storage were investigated by assessing the pH, color change, carbonyl content, surface hydrophobicity, tryptophan fluorescence intensity, dityrosine content, peroxide value (POV) and thiobarbituric acid reactive substances (TBARS) in yak meat patties spanning 15 days of refrigerated storage. With increasing sodium chloride addition, pH increased (P<0.05), and values of L*, a*, and b* first increased, then decreased (P<0.05); after adding quercetin, the pH (P<0.05), a* and b* values of salted patties increased (P<0.05), and L* value decreased (P<0.05). Sodium chloride addition increased the carbonyl content, surface hydrophobicity, dityrosine content, POV, and TBARS (P<0.05), and decreased tryptophan fluorescence intensity (P<0.05). Quercetin treatment decreased tryptophan fluorescence intensity, dityrosine content, POV, and TBARS of salted patties, resulting in a 27.80% reduction in carbonyl content in 4% sodium chloride-treated patties; Surface hydrophobicity increased at 0~2% sodium chloride addition (P<0.05) but decreased at 4%~6% sodium chloride addition (P<0.05). This study shows that sodium chloride promotes protein and lipid oxidation in yak meat patties, but the addition of quercetin can effectively alleviate this oxidation. These results provide guidance for using quercetin as a potential natural antioxidant in meat products.
