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| Effects of Grilling Temperature and Time on Fat Oxidation of Mutton |
| LIU Yana, SU Liyang, LI Zhen, WANG Junyue, Bartuer ABULIKEMU* |
| College of Food Science and Pharmacy, Xinjiang Agricultural University, Ürümqi 830052, China |
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Abstract With the aim of investigating the effect of roasting temperature and time on the fat oxidation of mutton, the hind leg muscle of Altay sheep was grilled at different temperatures (100, 120 and 140 ℃) for different times (20, 30 and 40 min) and then analyzed for acid value (AV), peroxide value (POV), thiobarbituric acid (TBA) value and fatty acid composition. The results showed that as the temperature increased, the AV showed a gradual upward trend. POV and TBA after 30 and 40 min of grilling showed an upward trend after a decline, while the opposite trend was observed for TBA after 20 min of grilling, with the difference being not statistically significant (P > 0.05). Grilling temperature and time showed no significant (P > 0.05) impact on saturated fatty acids (SFA) or monounsaturated fatty acids (MUFA), but exhibited a significant (P < 0.05) effect on polyunsaturated fatty acids (PUFA). Therefore, better grilling conditions for low degree of oxidation and good product quality were 120 ℃ for 30 min.
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