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

作　　者：黄业传[1,2] 李洪军[2] 秦刚[2] 王庭[2] 

机构地区：[1]西南科技大学生命科学与工程学院,四川绵阳621010 [2]西南大学食品学院．重庆400716

出　　处：《食品工业科技》2012年第1期159-163,174,共6页Science and Technology of Food Industry

基　　金：“十一五”国家科技支撑计划项目(2007BAD51B06)

摘　　要：为研究不同加工方式和时间对猪肉脂肪酸组成、脂肪含量、营养及风味的影响,以PIC猪背最长肌为原料,经不同时间的蒸煮或烤制加工后,分别测定各样品的脂肪含量和脂肪酸组成。结果显示,加工时间主要影响PUFA/SFA和SFA+MUFA值、磷脂的含量和脂肪酸组成、肌内总脂肪酸的组成;加工方式主要影响肌内脂肪总含量、甘三酯的含量、游离脂肪的脂肪酸组成;游离脂肪酸的含量同时受加工时间和方式的影响,而甘三酯的脂肪酸组成在加工中没有明显变化。因此采用不同时间的蒸煮或烤制加工时,加工方式和时间都会对猪肉脂肪酸组成、脂肪含量、营养及风味产生影响,但加工时间对脂肪酸组成、营养和风味的影响更大,而加工方式对脂肪含量的影响更显著。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 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]