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Meat Sci. 2013 Aug;94(4):489-94. doi: 10.1016/j.meatsci.2013.03.006. Epub 2013 Mar 15.

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

Author information

1
Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, PR China. gogo1443@sina.com

Abstract

Effects of high-pressure treatment (100 MPa to 600 MPa) on lipid oxidation and composition of fatty acids in yak body fat at 4 °C and 15 °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.

PMID:
23632108
DOI:
10.1016/j.meatsci.2013.03.006
[Indexed for MEDLINE]

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