VETERINARY AND SANITARY EXAMINATION AND ASSESSMENT OF NUTRIA FAT UNDER VARIOUS TEMPERATURE, HUMIDITY AND STORAGE CONDITIONS

The results of veterinary-sanitary examination and assessment of the external and internal nutria fat under different temperature and humidity storage conditions are represented in the article. The research materials were the following: samples of external nutria fat, taken from the dorsal surface of the body, and samples of internal fat, represented by the omentum and kidney fat. In total, 116 fat samples were taken. To identify the shelf life of nutria were examined external and internal fat under different temperature and humidity conditions, organoleptic, physical and chemical indicators of the fat samples. It was done immediately after sampling, and then stored under the following conditions: temperature + 18 - + 22°С, relative humidity 60-65%; temperature 0 - +4°С, relative humidity 70-75% and temperature -18°С, relative humidity 80-85%. Analyses of fat samples, stored at + 18 - + 22°С and 0 - + 4°С, was carried out daily til obtaining characteristic indicators for stale fat. For the samples, that were stored at - 180C, the study was carried out once a month during 6 months. The organoleptic study of fat was performed, determining the color, smell, clarity and consistency of fat. During the laboratory tests, the peroxide value was indicated according to the State Standard of the Russian Federation 51487-99 “Animal and vegetable fats and oils. Indication of the peroxide number "; acid number according to the State Standard of the Russian Federation 50457-92 (ISO 660-83) “Animal and vegetable fats and oils. Determination of acid number and acidity” and qualitative aldehydes reaction with res-orcinol in benzene according to the Widman Method. As a result of the studies, it was established that the shelf life at temperature of + 18°С + 22°С and a relative humidity of 60-65% of the external and internal nutria fat lasts for 6 days. At temperature of 180C and a relative humidity of 80-85%, the shelf life of external fat lasts for 4 months and 5 months for internal fat. At a storage temperature of 0 + 4°C and a relative humidity of 70 -75%, the shelf life of the external and internal nutria fat lasts for 12 days.

жир, нутрия, вет еринарно-санитарная экспертиза, ветеринарно-санитарная оценка, кислотное число жира, перекисное число жира, реакция на альдегиды, fat, nutria, veterinary-sanitary examination, veterinary-sanitary assessment, acid number of fat, peroxide number of fat, aldehyde reaction

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