The Correlation Research on Yak Meat Texture Profile Analysis (Tpa) And Freshness Parameters During Refrigerated Storage

Abstract

Abbreviations: TPA, texture profile analysis; TVB-N, total volatile basic nitrogen; TBA, thiobarbituric acid; POV, peroxide value; TMA-N, trimethylamine nitrogen; MDA, malondialdehyde IntroductionYak (Bos grunniens) is the large ruminant species in the high altitude Qinghai-Tibetan Plateau, China, which is characterized by year-round low temperatures and hypoxic atmosphere. There is the most yaks in China, and yak meat is an natural green food.1 The protein content of yak meat is about 22%, fat content is lower than 3%, 2 it's a kind of high protein, low fat animal foods. A chemical change of yak meat by the endogenous enzymes and the pathogenic microorganisms, and also the sensory properties and the composition changed, nutritional value reduce, and there are some toxic or harmful substances the same time, it's harmful to the consumers, 3 it is a comprehensive evaluation index that freshness of yak meat could be used as a judgment during cold storage, it is largely reflects the meat quality, nutritional value and safety coefficient.4 So measuring the freshness of yak meat during cold storage, which can effectively prevent food health security problem occurs, how to accurately and objective measure of yak meat freshness using rapid methods, it's a subject of intense interest in recent years.At present, the methods of evaluation the yak meat freshness is mainly measuring the freshness parameters (TVB-N value, TBA value, POV value, TMA-N value).5 Proteins come into being the alkaline nitrogenous substances due to microorganism and endogenous enzymes during storage, One of the most main is volatile base nitrogen, TVB-N value is one of the important indicators to evaluate meat freshness, it is can be evaluate the meat freshness by measuring the value of TVB-N, and it is used as a national standard of measuring meat freshness.6 Fat occur different degree oxidation in the during storage, and TBA value show lipid secondary oxidation products or the number of the final products.7 However, there is a disadvantages that needs complicated sample preparation work and trival test operation, complex Procedure, consuming too much time.It is not convenient to frequently and widely implement, it cannot satisfy far from rapid and large quantities measurement, 8 it is a urgent request that find a method of rapid measurement. In recent years, many scholars have studied the relationship between sensory evaluation and instrumental determination values. It is observed that three is a significant or extremely significant correlation between the textural properties and the sensory evaluation value of pork.9 The correlations between the textural properties and volume water content of date palm.10 It was observed that hardness and springiness decreased linearly with the increase of water content, whereas increased linearly with the increase of fat content. 11Despite the above investigations, there is no study reported yet about the determination of textural properties parameters for evaluation of yak meat freshness using PLSR. Therefore, ...

Effects of microwave heating on physicochemical properties, microstructure and volatile profiles of yak meat

“…Yak (Bos grunniens) is one of the domestic animals in the world, with 94.5% of population distributed around Himalayas in China, and minors found in Mongolia and Russia (Tian et al 2013;Bao et al 2015). Due to the extreme climate of their habitat, yak meat possesses unique attributes compared to other animal meat.…”