温度对阿勒泰羊尾脂氧化初期脂肪酸变化的影响

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

以阿勒泰羊尾脂为研究对象,研究了在(-4±1)、(4±1)、(8±1)、(12±1)、(16±1)、(20±1)℃温度下储藏30 d对脂肪氧化及脂肪酸的影响,结果表明:经过(-4±1)℃处理后的羊脂p H维持在6.6左右(p<0.05)、硫代巴比妥酸值(TBARS)未达到0.5 mg MDA/kg,氧化速率明显得到抑制(p<0.05)。(-4±1)℃处理组的饱和脂肪酸含量增加了27.1%;单不饱和脂肪酸含量减少了15.38%;多不饱和脂肪酸含量下降了0.34%,(-4±1)℃可作为降低和抑制脂肪酸败以及其氧化速率的参考温度。

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.