文献类型： 外文期刊

作者： Wang, Qiang ¹ ; Zhao, Xin ¹ ; Ren, Yanrong ¹ ; Fan, Enguo ⁵ ; Chang, Haijun ³ ; Wu, Hongbin ⁴ ;

作者机构： 1.Chongqing Univ Educ, Dept Biol & Chem Engn, Chongqing 400067, Peoples R China

2.Chongqing Univ Educ, Inst Food Safety & Nutr, Chongqing 400067, Peoples R China

3.Chongqing Technol & Business Univ, Coll Environm & Biol Engn, Chongqing 400067, Peoples R China

4.Xinjiang Acad Agr & Reclamat Sci, Inst Agroprod Proc Sci & Technol, Shihezi 832000, Peoples R China

5.Univ Freiburg, Inst Biochem & Molekularbiol, D-79104 Freiburg, Germany

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.