食品工业科技Issue(1)：159-163,174,6.
不同加工方式与时间对猪肉脂肪含量和脂肪酸组成的影响
Effect of processing methods and time on intramuscular lipid content and fatty acid composition of pork
摘要
Abstract
For investigating the different processing methods and time on intramuscular lipid content,fatty acid composition,nutrition and flavor of pork,the longissimus muscle from PIC pig were cooked or roasted with different time,and then the intramuscular lipid content and fatty acid composition in untreated and treated samples were analyzed.The results showed that the PUFA/SFA and SFA＋MUFA values,lipid content and fatty acid composition of phospholipids,fatty acid composition of intramuscular total lipids were mainly affected by processing time;the lipid content of intramuscular total lipids and triglycerides,and the fatty acid composition of free fatty acid were mainly affected by processing methods;the content of free fatty acid was affected by both processing time and methods,while the change of fatty acid composition in triglycerides during processing was not obvious.So when cooking and roasting was applied to meat processing,both processing methods and processing time would affect intramuscular lipid content,fatty acid composition,nutrition and flavor of pork,but processing time had a more significant effect on fatty acid composition,nutrition and flavor,while processing methods had a more marked role on lipid content of pork.关键词
脂肪酸组成/脂肪含量/PIC猪/蒸煮/烤Key words
fatty acid composition/lipid content/PIC pig/cook/roast分类
轻工纺织引用本文复制引用
黄业传,李洪军,秦刚,王庭..不同加工方式与时间对猪肉脂肪含量和脂肪酸组成的影响[J].食品工业科技,2012,(1):159-163,174,6.基金项目
“十一五”国家科技支撑计划项目 （）
