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

文献类型： 外文期刊

第一作者： Wang, Qiang

作者： Wang, Qiang;Zhao, Xin;Ren, Yanrong;Wang, Qiang;Chang, Haijun;Wu, Hongbin;Fan, Enguo

作者机构：

关键词： Yak;TEARS;Lipid oxidation;High-pressure treatment;Sensory acceptability

期刊名称：MEAT SCIENCE （ 影响因子：5.209； 五年影响因子：5.305 ）

ISSN： 0309-1740

年卷期： 2013 年 94 卷 4 期

页码：

收录情况： SCI

摘要： Effects of high-pressure treatment (100 MPa to 600 MPa) on lipid oxidation and composition of fatty adds in yak body fat at 4 degrees C and 15 degrees C were investigated for up to 20 days storage. 400 and 600 MPa treatments increase the level of thiobarbituric acid-reactive substances (TBARS) 335% and 400% (p < 0.05), respectively. Composition analysis shows that 600 MPa 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 (C) 2013 Elsevier Ltd. All rights reserved.

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