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Effects of high pressure treatment and temperature on lipid oxidation and fatty acid composition of yak (Poephagus grunniens) body fat

Wang, Qiang, Zhao, Xin, Ren, Yanrong, Fan, Enguo, Chang, Haijun, Wu, Hongbin
Meat science 2013 v.94 no.4 pp. 489-494
body fat, fatty acid composition, high pressure treatment, high temperature treatment, lipid peroxidation, polyunsaturated fatty acids, thiobarbituric acid-reactive substances, yaks
Effects of high-pressure treatment (100MPa to 600MPa) on lipid oxidation and composition of fatty acids in yak body fat at 4°C and 15°C were investigated for up to 20days storage. 400 and 600MPa treatments increase the level of thiobarbituric acid-reactive substances (TBARS) 335% and 400% (p<0.05), respectively. Composition analysis shows that 600MPa treatment induces a lower (p<0.05) percentage of polyunsaturated fatty acids, and C22:6 decreased significantly. A significant decrease in PUFA/SFA and n-6/n-3 PUFA values was observed at the end of storage. Samples treated at the lower pressures gave good sensory acceptability. It is concluded that a higher-pressure treatment is important in catalyzing lipid oxidation and the evolution of fatty acids in pressure-treated yak body fat.