Effect of Drying Temperature on Fatty Acid Composition in Dried Beef During Storage

Abstract

Abstract: To investigate the effect of drying temperature treatment on lipid oxidation and fatty acid composition of intramuscular lipid during storage in dried beef, the beef of Xinjiang was used as the raw material and dried beef was dried at different drying temperatures (20 ℃ 48 h, 40 ℃ 20 h, 50 ℃ 12 h, 60 ℃8 h), cooling, vacuum packaging, storage in refrigerator at 4 ℃ (0, 15, 30 and 60 d). The changes in water content, cooking loss rate, Peroxide value(POV), Acid price(AV), Thiobarbituric acid value(TBA), lipid content and fatty acid composition of total intramuscular lipids, phospholipids, triglycerides and free fatty acids treated samples were analyzed. The results showed that with the prolongation of storage time, the moisture content at different temperatures gradually decreased (p < 0.05), the pH value decreased first and then gradually increased( 40 ℃> 20 ℃> 60 ℃> 50 ℃) (p > 0.05). The treatment temperature and storage time had no significant effect on the fat content (p>0.05); the POV, AV and TBA of the samples treated at the same temperature increased with the prolongation of storage time. The treatment temperature had no significant effect on intramuscular fatty acid composition, triglyceride and phospholipid in dried beef, but temperature increase led to marked increases of free fatty acid content. A preferential hydrolysis for polyunsaturated fatty acids (PUFA) in phospholipids was observed, which resulted in the percentage of PUFA in phospholipids decreasing markedly and thereby that in free fatty acids increasing significantly during storage. Therefore, there is a dynamic relationship between fat content and fatty acid composition, phospholipids and free fatty acids during the storage of dried beef treated at different temperatures.

Key words: dried Beef, fatty acid composition, lipid oxidation, storage

CLC Number:

TS251.1

References

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