Food Science: Professor Tang Shanhu of Southwest University for Nationalities, et al.: Vacuum freeze-dried garlic powder on yak myofibrillar protein in Fenton oxidation system

Yak is a unique cattle breed in the Qinghai-Tibet Plateau and its adjacent areas, which can adapt to extremely harsh environments such as lack of oxygen, high cold and lack of pasture in high-altitude areas, and is the most important dominant breed of plateau animal husbandry, which is of great significance
to the economic development of western China.
However, due to inconvenient transportation at high altitudes, seasonal grazing, and backward yak processing technology, there are few research reports on yak meat product processing, and only a few yak meat products have been commercialized
.
In order to enrich the types of yak meat products and meet the needs of the meat market and consumers, it is of great
significance to develop and produce new yak meat products.

Li Jinjin, Tang Shanhu* and others from the School of Food Science and Technology, Southwest University for Nationalities studied the effects of vacuum freeze-dried (VFD) garlic powder with different mass fractions on the active sulfhydryl content, surface hydrophobicity, protein solubility and other physicochemical indexes of yak meat myofibrillar protein (MP) in the Fenton oxidation system, and evaluated the effects of VFD garlic powder on the emulsification activity, emulsion stability, emulsion microstructure and other emulsification characteristics of yak MP by chemical and physical methods.
In order to provide reference value for the application of VFD garlic powder in emulsified meat products
.

1.
Effect of VFD garlic powder on the active sulfhydryl group of yak beef MP

It can be seen from Figure 1 that the active sulfhydryl content in the oxidation treatment group was significantly lower than that of the blank control (P<0.
05), and the active sulfhydryl content in the oxidized garlic powder group without VFD was only 6.
08 nmol/mg, which was 81.
49% lower than that in the blank control group (32.
84 nmol/mg), indicating that oxidation would seriously reduce the active sulfhydryl content of<b10> proteins 。 In the oxidation treatment group, the active sulfhydryl content of the garlic powder group with VFD was significantly higher than that in the garlic powder group without VFD (P<0.
05), indicating that VFD garlic powder had a protective effect on the active sulfhydryl groups of yak MP under oxidation conditions, which could significantly reduce the loss of active sulfhydryl groups, and the protective effect was related to the amount added, and when the addition amount was 0.
5%, the active sulfhydryl content increased by 1.
55 times compared with the oxidized unadded VFD garlic powder group, indicating 0.
5% VFD garlic powder has a strong<b11> protective effect on the active sulfhydryl group of yak MP.
However, when the amount of VFD garlic powder was 1.
0%, the active sulfhydryl content of yak MP was significantly lower than that in the group with 0.
5% addition of VFD garlic powder (P<0.
05).
<b12> This is due to the fact that some phenolic antioxidants in VFD garlic powder are oxidized to the corresponding hemiquinones or quinones after providing electrons and hydrogen atoms, and these oxidizing substances promote the conversion of sulfhydryl groups to disulfide bonds, resulting in the loss
of active sulfhydryl content.

2.
Effect of VFD garlic powder on the solubility of yak MP