C. Li, M. Wick1 and N. G. Marriott2
The Ohio State University Department of Animal Sciences
Lipid oxidation is a major contributor to flavor deterioration in meat products. A modified peroxide value (mPV) method and the 2-thiobarbaturic acid (TBA) test were compared as methods of analyzing the lipid oxidation state in subcutaneous lamb fat obtained from lambs fed either 15 IU or 300 IU supplemental a-tocopherol (vitamin E). The mPV and TBA analyses both demonstrated no significant difference (P > 0.05) in the lipid-oxidation state of the fat from four different loin sections (n = 20). Both mPV and TBA methods demonstrated virtually identical differences (P < 0.05) in the lipid-oxidation state of the fat derived from lambs fed two different levels of vitamin E. These results demonstrate the efficacy of employing mPV to monitor the lipid-oxidation in animal fat. The low temperatures inherent to the mPV method vs. the TBA method, along with mild extraction methods and speed of obtaining results, reduces the potential of causing spurious autoxidation or generating substances that are capable of interfering with the assay. Both mPV and TBA methods indicate that the level of dietary intake of vitamin E significantly affects the lipid oxidation-state of subcutaneous fat antemortem as well as seven days postmortem and thus, the shelf life of lamb fat.
1 For more information, contact at: The Ohio State
University, 126 Vivian Hall, 2121 Fyffe Road, Columbus, OH 43210, 614-688-3018,
Fax 614-292-0218, e-mail: wick.13@osu.edu
2 Department of Food Science and Technology, Virginia Polytechnic
Institute and State University, Blacksburg, Virginia 24061