This study investigated the physicochemical properties and fatty acid composition of Altay sheep tail fat and its fractionated products and conducted animal experiments simulating the dietary fat intake pattern of urban residents in China to evaluate their effects on blood lipid metabolism in mice. The results showed that the low-melting-point fraction (liquid at 2 ℃) exhibited the highest unsaturated fatty acid content (52.03%), while the high-melting-point fraction (solid at 32 ℃) had the highest saturated fatty acid content (54.21%). The animal experiments indicated that mice gavaged with the liquid fat showed the lowest obesity level, whereas the rapeseed oil group had the highest body mass index (BMI). Each fraction showed no significant difference in degree of obesity compared with the control group. There were no significant differences between any of the experimental groups in organ coefficients. The blood lipid profile analysis showed that the 2 ℃ liquid fat group had the highest high-density lipoprotein cholesterol (HDL-C) level (2.78 mmol/L). The 32 ℃ solid fat group showed the highest triglyceride (TG) concentration. The lowest level of low-density lipoprotein cholesterol (LDL-C) was found in the rapeseed oil group, which showed no significant difference compared with the liquid fat group (P > 0.05). Furthermore, there was no intergroup difference in total cholesterol (TC) concentrations (P > 0.05). Overall, the liquid fat fraction had significant advantages in both nutritional and health aspects. This study provides valuable insights for the development of Altay sheep tail fat as a functional edible lipid source.
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The purpose of this study was to optimize the roasting process for Xinjiang Nang pit-roasted lamb meat and explore the effects of variable-temperature roasting on the roasting loss percentage, color, tenderness, and heterocyclic aromatic amine (HAA) and polycyclic aromatic hydrocarbon (PAH) contents of roasted lamb meat.
The three-stage variable-temperature roasting process involving high temperature (T1), roasting time (t1), medium temperature (T2), roasting time (t2), low temperature (T3), and roasting time (t3) was optimized using an L27 (36) orthogonal array design and fuzzy mathematics comprehensive evaluation method. The differences in the contents of HAAs and PAHs in lamb meat roasted at variable temperature (CK), high temperature (HT) and low temperature (LT) were analyzed.
The decreasing order of the influence of variable-temperature roasting parameters on the sensory evaluation of roasted lamb meat was as follows: T1 > t2 > T2 > t1 > t3 > T3. The optimal roasting parameters were T1 = 300 ℃, t1 = 4 min, T2 = 220 ℃, t2 = 6 min, T3 = 100 ℃, t3 = 7 min, and the sensory score of lamb meat roasted under these conditions was 3.408 out of 4 points. There was a significant positive correlation between roasting loss percentage and T2 (r = 0.50), between shearing force and T1 (r = 0.47), between internal L* value and t1 (r = 0.57), between surface a* value and sensory evaluation (r = 0.64), and between surface b* value and roasting loss percentage (r = 0.40). The total content of HAAs in roasted lamb meat was in decreasing order of HT > LT > CK. The highest roasting temperature in the CK group was the same as that in the HT group, but the total content of HAAs in the CK group was significantly lower than that in the HT group (P < 0.05). There was no significant difference in the total amount of HAAs between the LT and CK groups (P > 0.05). Principal component analysis of the total amounts of HAAs in the HT, LT and CK groups showed that the substances with the highest contribution rate to the first principal component (PC1) were 2-amino-3,4-dimethylimidazo[4,5-ƒ]quinolone (MeIQ), 2-amino-3-methylimidazo[4,5-ƒ]quinoxaline (IQx) and 2-amino-3,7,8-trimethylimidazo[4,5-ƒ]quinoxaline (7,8-DiMeIQx), respectively. The total content of PAHs in the HT group was (427.45 ± 27.84) ng/g, which was significantly higher than that in the LT and CK groups (P < 0.05). The substances with the largest contribution rate to PC1 and the second principal component (PC2) were phenanthrene (Phe) and benz[a]anthracene (BaA) for the LT group, respectively, and the substance with the largest contribution rate to PC1 were BaA for the CK group.
High-temperature roasting temperature is the key factor affecting the eating quality of lamb meat roasted at variable temperature, and variable-temperature roasting effectively reduces the total content of HAAs and PAHs in roasted lamb meat.
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