Abstract
In this study non-isothermal non-oxidative and oxidative TG analysis was applied as a method for determining the thermal stability of the total lipids extracted from raw and maturing intramuscular tissue of fallow deer (Cervus Dama Dama L.). The total lipids were extracted from intramuscular tissue, according to the Folch method and stored for nine months at +4 and −18°C. The changes in the thermal stability of the total lipids during non-oxidative and oxidative TG analysis were correlated with the lipid composition, i.e. fatty acid composition. The Flynn-Wall method was used to determine the values of the activation energy of thermal degradation of the total lipids in a defined mass loss range.
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