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In order to study the interaction and antioxidant effects of the combination of natural extract and complex phosphate on the quality characteristics of yak mince during cold storage. In this study, rosemary, grape seed extract and complex phosphate were mixed at the ratio of 0.015%, 0.02% and 0.10%, and the edible quality, rheological properties, lipid oxidation and protein oxidation of yak meat were measured after the meat was refrigerated at 4 ℃ for 12, 24, 36, 48 and 60 h. The results showed that with the extension of refrigeration time, the pH of yak mince treated with rosemary, grape seed extract and complex phosphate decreased significantly, and the water retention increased significantly (P

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Objective: The study aimed to improve the storage quality of frozen cooked crawfish tail meat. Methods: Crawfish tail meat were immersed in different proportions of complex phosphate, trehalose and sorbitol antifreeze agents. The thawing loss rate, water content and distribution, water retention, salt-soluble protein, total thiol content, texture properties of crawfish tail meat after freeze-thawed were measured, and the microstructure changes were observed to evaluate the effect of each antifreeze agent. The antifreeze agent with better effect was selected as horizontal factor to design orthogonal experiment, so as to optimize the appropriate recipe of antifreeze agents. Results: 1.5% complex phosphate, 8% trehalose or 10% sorbitol had better cryoprotective effect; The compound antifreeze agent group （1% compound phosphate +6% trehalose +6% sorbitol） had the best cryoprotective effect, and the thawing loss rate was 9.97% under this condition, which was significantly lower than that of the single antifreeze agent group （15.95%, 17.44%, 16.78%）.The combined antifreeze agent group could significantly improve the binding ability of shrimp meat with water and inhibit the damage of ice crystals to muscle tissue during the freeze-thaw process. Conclusion: The combination of antifreeze agents （1% compound phosphate +6% trehalose +6% sorbitol） could effectively improve the cryoprotective ability of cooked crayfish tail meat.

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Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)