Influence of Fatty Acid Composition in Dried Raw Mink and Blue Fox Skins on Their Storage Aging and Dressing Properties

Abstract

The influence of fatty acid composition in dried raw mink and blue fox skins on their storage aging and dressing properties was assessed. The parameters studied were: changes in the fatty acid composition of the skins during one year's cold storage (+8°C, 70% RH), swelling, tannin fixation and such mechanical characteristics as tensile strength and tearing strength in fresh and one-year-old raw skins. The animals’ dietary backgrounds significantly influenced the changes in the fatty acid compositions of raw skins during storage. In addition, the duration of storage had a marked effect, with mink and blue fox skins differing significantly in this respect. Tannin fixation, skin thickness and percentage of elongation at break were considerably influenced by aging the furskins. Rancid dietary fat was found to cause collagen damage to mink skins. No other dietary effects were observed. Mink and blue fox skins differed from each other in all of the dressing characteristics measured. Blue fox skins seemed to be more sensitive to oxidation and damage caused by aging than mink skins. The authors recommend that if blue fox skins must be stored at skin condition for longer periods pretannage should be performed in order to prevent damage by peroxidation of the lipid residues in raw skins.

Key words:

• peroxidation
• lipids
• fat
• tanning
• hide