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

Author:
Wang, Qiang, Zhao, Xin, Ren, Yanrong, Fan, Enguo, Chang, Haijun, Wu, Hongbin
Source:
Meat science 2013 v.94 no.4 pp. 489-494
ISSN:
0309-1740
Subject:
body fat, fatty acid composition, high pressure treatment, high temperature treatment, lipid peroxidation, polyunsaturated fatty acids, thiobarbituric acid-reactive substances, yaks
Abstract:
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.
Agid:
480150