中国食品学报2017，Vol.17Issue(7)：61-68,8.DOI:10.16429/j.1009-7848.2017.07.009
烹制方式对猪肉肌内脂肪脂质氧化及脂肪酸组成的影响
Effects of Cooking Methods on Lipid Oxidation and Fatty Acid Profiles in Intramuscular Tissues of Pork
摘要
Abstract
The effects of boiling,high-press steaming,roasting and microwaving on lipid oxidation and fatty acid profiles of traditional thoroughbred pork and lean pork were evaluated.All the cooking methods increased the peroxide value (POV) and 2-thiobarbituric acid (TBA) indexes,and statistical analysis displayed significant (P＜0.05) differences,being the highest in roasted pork,followed by microwaved,boiled and roasted cooking.The results of GC revealed that the cooking methodshad considerable effects on the fattyacid compositions of traditional thoroughbred pork and lean pork (P＜0.05).Thecontent of saturated fatty acids (SFA)decreased significantly after cooking(P＜0.05),particularly after boiling,respectively:from 9.14 g/(100 g) te 4.85 g/(100g) in lean pork and from 9.65 g/(100g) to 3.49 g/(100 g) in traditional thoroughbred pork.Cooking treatments led to an decrease in unsaturated fatty acid,but increasedthe ratio of unsaturated fatty acids and saturated fatty acids (UFA/SFA).Studies have shown that cooking can not only improve the flavor of pork,but alsoincreasethe nutritional value.关键词
猪肉/烹制方式/脂质氧化/脂肪酸Key words
pork/cooking methods/lipid oxidation/fatty acids引用本文复制引用
王瑞花,汪倩,姜万舟,陈健初,叶兴乾,刘东红..烹制方式对猪肉肌内脂肪脂质氧化及脂肪酸组成的影响[J].中国食品学报,2017,17(7):61-68,8.基金项目
“十二五”国家科技支撑计划项目(2014BAD04B01) （2014BAD04B01）
