Effects of Rosa roxburghii Tratt Aqueous Extract on Protein and Lipid Oxidation of Minced Yak Meat during Storage

The objective of this study was to investigate the effect of Rosa roxburghii Tratt aqueous extract (RRTAE) on protein and lipid oxidation of minced yak meat during storage. Compared with the blank control and positive control of 0.02% butylated hydroxy toluene (BHT), 0.02%, 0.10%, and 0.20% RRTAE were added to minced yak meat. The color, pH, thiobarbituric acid reactive substances (TBARS) value, fluorescent compounds (organic phase δ For, aqueous phase δ Faq), conjugated diolefins (CD) value, carbonyl content, surface hydrophobicity, tryptophan content, dimertyrosine content, and sensory quality of minced yak meat in each group were evaluated on the day 1, 3, 6 and 9 during the storage. The results showed that added 0.10% or 0.20% RRTAE in the minced yak meat could significantly reduce the pH (P