Influence of different temperature in lipid oxidation and fatty acids in Altay sheep fat during initial autoxidation stage

LI Yu; LIU Cheng-jiang; LI Ying-biao

doi:10.13386/j.issn1002-0306.2017.04.050

LI Yu, LIU Cheng-jiang, LI Ying-biao. Influence of different temperature in lipid oxidation and fatty acids in Altay sheep fat during initial autoxidation stage[J]. Science and Technology of Food Industry, 2017, (04): 311-316. DOI: 10.13386/j.issn1002-0306.2017.04.050

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Influence of different temperature in lipid oxidation and fatty acids in Altay sheep fat during initial autoxidation stage

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Influence of different temperature in lipid oxidation and fatty acids in Altay sheep fat during initial autoxidation stage were investigated.The result showed that after(- 4 ± 1) ℃ treatment of fat,the p H valve was around 6.6( p < 0.05),TBARS value did not reach the 0.5 mg MDA / kg( p < 0.05),the rate of oxidation decreased slowly.After treatment(-4 ± 1) ℃ group,saturated fatty acid content was increased 27.1%,the content of monounsaturated fatty acids was decreased by 15.38%,the content of polyunsaturated fatty acid decreased by 0.34%.So,(-4 ± 1) ℃ could be used as a reference concentration to reduce and inhibit fat rancidity and oxidation rate.

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Influence of different temperature in lipid oxidation and fatty acids in Altay sheep fat during initial autoxidation stage

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