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

Meat Science

Volumn 94, Issue 4, 2013, Pages 489-494

  Wang, Qiang ^a   Zhao, Xin ^a   Ren, Yanrong ^a   Fan, Enguo ^d   Chang, Haijun ^b   Wu, Hongbin ^c  

^a CHONGQING UNIVERSITY OF EDUCATION   (China)

^b CHONGQING TECHNOLOGY AND BUSINESS UNIVERSITY   (China)

^c Xinjiang Academy of Agricultural and Reclamation Science   (China)

^d UNIVERSITY OF FREIBURG   (Germany)

Author keywords

High pressure treatment; Lipid oxidation; Sensory acceptability; TBARS; Yak

Indexed keywords

HIGH-PRESSURE TREATMENT; LIPID OXIDATION; SENSORY ACCEPTABILITIES; TBARS; YAK;

HIGH PRESSURE EFFECTS; POLYUNSATURATED FATTY ACIDS;

OXIDATION;

BOS GRUNNIENS;

OMEGA 3 FATTY ACID; OMEGA 6 FATTY ACID; THIOBARBITURIC ACID REACTIVE SUBSTANCE; UNSATURATED FATTY ACID;

ADIPOSE TISSUE; ANIMAL; ARTICLE; CATTLE; CHEMISTRY; CONSUMER; DIET; FAT INTAKE; FEMALE; FOOD HANDLING; HUMAN; LIPID PEROXIDATION; MALE; MEAT; METABOLISM; METHODOLOGY; PRESSURE; TEMPERATURE;

ADIPOSE TISSUE; ANIMALS; CATTLE; CONSUMER SATISFACTION; DIET; DIETARY FATS; FATTY ACIDS, OMEGA-3; FATTY ACIDS, OMEGA-6; FATTY ACIDS, UNSATURATED; FEMALE; FOOD HANDLING; HUMANS; LIPID PEROXIDATION; MALE; MEAT; PRESSURE; TEMPERATURE; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 84877029098     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.03.006     Document Type: Article

References (32)

1. Aline M.C.R., Bente D., Leif H.S. Mate as a source of water extractable antioxidant for use in chicken meat. European Food Research and Technology 2008, 227:255-260.
2. Ana R.C., Estrella F.G., Manuel N. Volatile compounds in fresh meats subjected to high pressure processing: Effect of the packaging material. Meat Science 2009, 81:321-328.
3. Angsupanich K., Ledward D.A. High pressure treatment effects on cod (Gadus morhua) muscle. Food Chemistry 1998, 63:39-50.
4. Beltran E., Pla R., Yuste J., Mor-Mur M. Lipid oxidation of pressurized and cooked chicken: Role of sodium chloride and mechanical processing on TBARS and hexanal values. Meat Science 2003, 64:19-25.
5. Bolumar T., Andersen M.L., Orlien V. Antioxidant active packaging for chicken meat processed by high pressure treatment. Food Chemistry 2011, 129:1406-1412.
6. Cheah P.B., Ledward D.A. High pressure effects on lipid oxidation in minced pork. Meat Science 1996, 43:123-134.
7. Chen Y.C., Nguyen J., Semmens K., Beamer S., Jaczynski J. Physicochemical changes in ω-3-enhanced farmed rainbow trout (Oncorhynchus mykiss) muscle during refrigerated storage. Food Chemistry 2007, 104:1143-1152.
8. Cruz-Romero M.A., Kerry J.P., Kelly A.L. Changes in the microbiological and physicochemical quality of high-pressure-treated oysters (Crassostrea gigas) during chilled storage. Food Control 2008, 19:1139-1147.
9. Enser M., Richardson R.I., Wood J.D., Gill B.P., Sheard P.R. Feeding linseed to increase the n-3 PUFA of pork: Fatty acid composition of muscle, adipose tissue, liver and sausages. Meat Science 2000, 55:201-212.
10. Goodson K.J., Morgan W.W., Reagan J.O., Gwartney B.L., Courington S.M., Wise J.W., Savell J.W. Beef customer satisfaction: Factors affecting consumer evaluations of clod steaks. Journal of Animal Science 2002, 80:401-408.
11. He Z.F., Huang Y.C., Li H.J., Qin G., Wang T., Yang J.Y. Effect of high-pressure treatment on the fatty acid composition of intramuscular lipid in pork. Meat Science 2012, 90:170-175.
12. Hugas M., Garriga M., Monfort J.M. New mild technologies in meat processing: High pressure as a model technology. Meat Science 2002, 62:359-371.
13. Jill K.W., Warner K., Martin T.G. Effect of deep-fat frying on phytosterol content in oils with differing fatty acid composition. Journal of the American Oil Chemists' Society 2007, 84:1023-1030.
14. Jofré A., Aymerich T., Garriga M. Assessment of the effectiveness of antimicrobial packaging combined with high pressure to control Salmonella sp. in cooked ham. Food Control 2008, 19:634-638.
15. Lucy E., Horsfall D.M., Mayo B.E. Heavy metal contaminants and processing effects on the composition, storage stability and fatty acid profiles of five common commercially available fish species in Oron Local Government, Nigeria. Food Chemistry 2006, 97:490-497.
16. Ma H.J., Ledward D.A., Zamri A.I., Frazier R.A., Zhou G.H. Effects of high pressure/thermal treatment on lipid oxidation in beef & chicken muscle. Food Chemistry 2007, 104:1575-1579.
17. Manat C.J., Soottawat B., Wonnop V., Cameron F. Changes of lipids in sardine (Sardinella gibbosa) muscle during iced storage. Food Chemistry 2006, 99:83-91.
18. Manuel A., Francisco J.H., Rosario Z. Effect of initial slight autoxidation on stability of polyunsaturated fatty acid/protein mixtures under controlled atmospheres. Journal of the American Oil Chemists' Society 1998, 75:1127-1133.
19. Marcos B., Kerry J.P., Mullen A.M. High pressure induced changes on sarcoplasmic protein fraction and quality indicators. Meat Science 2010, 85:115-120.
20. Orlien V., Hansen E., Skibsted L.H. Lipid oxidation in high-pressure processed chicken breast muscle during chill storage: Critical working pressure in relation to oxidation mechanism. European Food Research and Technology 2000, 211:99-104.
21. Rivas-Cañedo A., Juez-Ojeda C., Nuñez M., Fernández-García E. Effects of high-pressure processing on the volatile compounds of sliced cooked pork shoulder during refrigerated storage. Food Chemistry 2011, 124:749-758.
22. Saldanha T., Bragagnolo N. Relation between types of packaging, frozen storage and grilling on cholesterol and fatty acids oxidation in Atlantic hake fillets (Merluccius hubbsi). Food Chemistry 2008, 106:619-627.
23. Savage G.P., Dutta P.C., McNeil D.L. Fatty acid and tocopherol contents and oxidative stability of walnut oils. Journal of the American Oil Chemists' Society 1999, 76:1059-1063.
24. Serra M., Trujillo A.J., Pereda J., Guamis B., Ferragut V. Quantification of lipolysis and lipid oxidation during cold storage of yogurts produced from milk treated by ultra-high pressure homogenization. Journal of Food Engineering 2008, 89:99-104.
25. Shi J.L., Deng P.B., Jia Q.W. Effects of processing temperature and storage time on fatty acid in rich-conjugated linoleic acid milk. Transactions of the CSAE 2007, 23:266-269.
26. Simopoulos A.P. Importance of the ratio of omega-6/omega-3 essential fatty acids: Evolutionary aspects. World review of Nutrition Diet 2009, 92:1-22.
27. Valsta L.M., Tapanainen H., Mannisto S. Meat fats in nutrition. Meat Science 2005, 70:525-530.
28. Wang Q., Wu J.P., Zhang S.G., Zhang Y.B., Zhang H.X., Fan E. Fatty acid composition analysis from the kidney of yak by gas-chromatography. Chromatographia 2009, 69:139-143.
29. Wood J.D., Enser M., Fisher A.V., Nute G.R., Sheard P.R., Richardson R.I., Hughes S.I., Whittington F.M. Fat deposition, fatty acid composition and meat quality: A review. Meat Science 2008, 78:343-358.
30. Wood J.D., Richardson R.I., Nute G.R., Fisher A.V., Campo M.M., Kasapidou E., Sheard P.R., Enser M. Effects of fatty acids on meat quality: A review. Meat Science 2003, 66:21-32.
31. Yang H., Ma C., Qiao F., Song Y., Du M. Lipolysis in intramuscular lipids during processing of traditional Xuanwei ham. Meat Science 2005, 71:670-675.
32. Zhang H.R., Wang Q., Fan E. Stability profile of fatty acids in yak (Bos grunniens) kidney fat during the initial stages of autoxidation. Journal of the American Oil Chemists' Society 2009, 86:1057-1063.