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| 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 |
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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.
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