Changes in Lipid Oxidation and Fatty Acids in Altay Sheep Tail Fat during Low Temperature Storage
LI Yu1, LIU Chengjiang1,*, LI Yingbiao2,*
1. Key Laboratory of Agro-Products Processing (Shihezi), Institute of Agro-Products Processing Science and Technology, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi 832000, China; 2.Food College, Shihezi University, Shihezi 832000, China
Abstract：Changes in lipid profiles of Altay sheep tail fat during 50 days of refrigerated storage at 4 ℃ were investigated. We found that lipid oxidation and lipolysis occurred during the first 25 days of storage. The pH continuously decreased during this period (P < 0.05). Lipid oxidation was determined by peroxide value (POV) and thiobarbituric acid-reactive substances (TBARs). The POV value increased to a peak on the 25th day of storage followed by a gradual decline (P < 0.05). The TBARs value significantly increased throughout the entire storage period (P < 0.05). GC-MS analysis demonstrated that the content of saturated fatty acids increased from 43.6% to 56.3% and polyunsaturated fatty acids and monounsaturated fatty acids decreased form 51.2% to 43.7% and from 2.4% to 2.1%, respectively. The content of the functional fatty acids except (C18:2n-9) started to decrease after 20 days of storage. These changes indicated that lipid oxidation occurred in Altay sheep tail fat during a long period of low temperature storage.
李 钰，刘成江，李应彪. 低温贮藏条件下阿勒泰羊尾的脂肪氧化[J]. 肉类研究, 2017, 31(3): 18-22.
LI Yu, LIU Chengjiang, LI Yingbiao. Changes in Lipid Oxidation and Fatty Acids in Altay Sheep Tail Fat during Low Temperature Storage. Meat Research, 2017, 31(3): 18-22.
