槲皮素和NaCl添加量对牦牛肉饼蛋白质和脂质氧化的影响

为研究槲皮素（Quercetin，Q）和不同NaCl添加量（0%、2%、4%、6%，m/m）对牦牛肉饼在贮藏过程中蛋白质和脂质氧化的影响，测定了牦牛肉饼在冷藏15 d期间的pH值、色差、羰基含量、表面疏水性、色氨酸荧光强度、二聚酪氨酸含量、过氧化值（Peroxide Value，POV）和硫代巴比妥酸反应物（Thiobarbituric Acid Reactive Substances，TBARS）值。结果表明，随着NaCl添加量增加，pH值增加（P<0.05），L*、a*和b*值先增加后降低（P<0.05）；添加槲皮素后咸肉饼的pH值（P<0.05）、a*和b*值增加（P<0.05）、L*值降低（P<0.05）。添加NaCl使肉饼的羰基、表面疏水性、二聚酪氨酸、POV值和TBARS值增加（P<0.05），色氨酸荧光强度减小（P<0.05）；但槲皮素处理使咸肉饼的色氨酸荧光强度、二聚酪氨酸、POV值及TBARS值降低，使4% NaCl（质量分数）肉饼的羰基含量降低了27.80%；表面疏水性在0~2% NaCl（质量分数）添加量下进一步增加（P<0.05），而在4%~6% NaCl添加量下降低（P<0.05）。该研究表明，NaCl能促进牦牛肉饼蛋白质和脂质氧化，但加入槲皮素可有效缓解肉饼氧化。该结果可为槲皮素作为肉制品天然抗氧化剂提供参考。

Effects of Quercetin and NaCl Additives on Protein and Lipid Oxidation in Yak Meat Patties

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.