摘要
以阿勒泰羊尾脂肪为研究对象,研究其在(4±1)℃条件下贮藏脂肪的动态变化趋势。结果表明:贮藏期0~25 d为阿勒泰羊尾脂肪的氧化初期,在此期间,p H值呈现持续性下降的趋势(P<0.05),过氧化值在阿勒泰羊尾脂肪贮藏第25天出现最大值随后呈现逐渐下降的趋势(P<0.05);硫代巴比妥酸反应物值在贮藏期间,呈现非常显著的递增趋势(P<0.05);饱和脂肪酸含量由43.6%提高至56.3%,单不饱和脂肪酸和多不饱和脂肪酸分别由2.4%和51.2%下降至2.1%和43.7%;此外,功能性脂肪酸除了共轭亚油酸(C_(18:2n-9))之外,其他均在贮藏期第20天后下降显著(P<0.05)。
Changes in lipid profi les of Altay sheep tail fat during 50 days of refrigerated storage at 4℃were investigated.We found that lipid oxidation and lipolysis occurred during the fi rst 25 days of storage.The p H continuously decreased during this period（P〈0.05）.Lipid oxidation was determined by peroxide value（POV）and thiobarbituric acid-reactive substances（TBARs）.The POV value increased to a peak on the 25th day of storage followed by a gradual decline（P〈0.05）.The TBARs value signifi cantly increased throughout the entire storage period（P〈0.05）.GC-MS analysis demonstrated that the content of saturated fatty acids increased from 43.6% to 56.3% and polyunsaturated fatty acids and monounsaturated fatty acids decreased form 51.2% to 43.7%and from 2.4% to 2.1%,respectively.The content of the functional fatty acids except（C（18：2n-9））started to decrease after 20 days of storage.These changes indicated that lipid oxidation occurred in Altay sheep tail fat during a long period of low temperature storage.
作者
李钰
刘成江
李应彪
LI Yu LIU Chengjiang LI Yingbiao(Key Laboratory of Agro-Products Processing （Shihezi）, Institute of Agro-Products Processing Science and Technology, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi 832000, China Food College, Shihezi University, Shihezi 832000, China)
出处
《肉类研究》
北大核心
2017年第3期18-22,共5页
Meat Research
基金
国家自然科学基金地区科学基金项目(31460401)
关键词
阿勒泰羊尾脂
氧化诱导期
脂肪酸
氧化
Altay sheep tail fat
oxidation induction time
fatty acids
oxidation
作者简介
李钰（1990-），女，硕士研究生，研究方向为畜产品加工。E-mail：keaidou2345@163．com
刘成江（1978-），男，副研究员，硕士，研究方向为畜产品加工。E-mail：lcj_5@sina．cn
通信作者：李应彪（1964-），男，教授，本科，研究方向畜产品加工。E-mail：Lybfood@sohu．com
