Abstract: Minced mutton mixture with high nutritional value was made from vegetable oils rich in n-3 polyunsaturated fatty acids and mutton. The effects of adding different amounts (0.5%, 1.0% and 1.5%) of flavonoids extracted from Lycium barbarum leaves on lipid peroxidation indexes and textural properties of minced mutton mixture were studied during refrigerated storage (4 ℃). The results showed that the flavonoids could significantly inhibit the increase of pH, acid value, peroxide value and total volatile basic nitrogen (TVB-N) content (P < 0.05) in a dose-dependent manner. Meanwhile, the flavonoids could also increase hardness, gumminess and chewiness (P < 0.05), and effectively control textural changes caused by spoilage. In addition, they could preserve the sensory quality of minced mutton during the whole storage period. These results indicated that the flavonoids extract from Lycium barbarum leaves could significantly inhibit lipid oxidation in minced mutton, which will provide a new direction and theoretical basis for the deep processing and utilization of Lycium barbarum leaves and the development of mutton products rich in n-3 polyunsaturated fatty acids.

Key words: Lycium barbarum leaves, flavonoids, n-3 polyunsaturated fatty acids, minced mutton