Study of camel fat and traditional animal fats stability during storage

The aim of the study is to investigate the dynamics of physicochemical changes in the fat of camel, beef, pork, and lamb during storage, with an emphasis on their resistance to oxidation and hydrolysis, as well as to assess their potential for use in the production of meat products with an extended shelf life. The study was conducted in laboratory conditions at the Department of Commodity Expertise and Customs Affairs of the Plekhanov Russian University of Economics and the Clinical Control Center of JSC AKRIKHIN Chemical and Pharmaceutical Company in 2024–2025. The subjects of the study were samples of rendered fat obtained from the posterior subcutaneous fat of Bactrian camels, Kazakh WhiteHeaded bulls, Large White pigs, and Edilbaev rams. At each study date, three samples of each type of fat, weighing 100 g each, were collected. The fats were melted at 95 °C for 45 min in a water bath, filtered, poured into sealed glass containers, and stored in the refrigerator. Studies were conducted on the 15th, 30th, 60th, and 90th days of storage, determining the peroxide, acid, and thiobarbituric acid values. For beef fat, an increase in the acid value to (2.83 ± 0.12) mg KOH/g, peroxide value to (4.26 ± 0.12) meq/kg, and TBN to (3.11 ± 0.14) mg MDA/kg was noted. Pork fat showed the highest accumulation of oxidation products: acid number – up to (2.39 ± 0.13) mg KOH/g, IFN – up to (5.03 ± 0.15) meq/kg, TBC – up to (3.44 ± 0.13) mg MDA/kg. Lamb fat showed fewer changes, while the smallest fluctuations were recorded for camel fat. This confirms its increased stability to hydrolysis and oxidation during storage. The smallest changes were observed in camel fat: acid number increased from (1.56 ± 0.08) to (2.29 ± 0.12) mg KOH/g, peroxide value from (2.08 ± 0.12) to (2.68 ± 0.10) meq/kg, and TBC from (2.18 ± 0.11) to (2.89 ± 0.13) mg MDA/kg. These values confirm the high stability of camel fat to hydrolytic and oxidative degradation.