Effects of phosphorus and phosphorus-free agent on protein oxidation of yak meat batters

With no addition of any water-holding agent as the control group, compound phosphate, sodium lactate and trisodium citrate was added to prepare yak meat batters.Color value, surface hydrophobicity, total sulfhydryl content and carbonyl content of yak meat batters were determined, and the capacities for protein oxidation were compared among different treatments. The results showed that during the 7 days of storage at 4 ℃, water retaining agents could defer protein oxidation, and the types of agent significantly affected the extension of oxidation of protein in yak meat batters ( p < 0.05) . Among them, the effect of trisodium citrate on the improvement of flesh color was best, and the color value was 1.26 which was the lowest than other groups at the 7th day.The effect of compound phosphate on surface hydrophobicity was best, and the value was 108.70 nmol/mg which was only increased by 12.73% on the 7th day.The effect of sodium lactate on the protection of total sulfhydryl and the reduction of carbonyl content was best.At the 7th day, compared with other groups the maximum of total sulfhydryl content was94.94 nmol/mg and the minimum of carbonyl content was 25.25 nmol/mg in sodium lactate group. This study provided a new way to reduce the oxidation of protein in meat products.