不同部位冷却猪肉中脂肪酸组成与脂肪氧化的变化

Relationship between fatty acids composition and oxidative stability of chilled pork

研究英系大白阉公猪后腿肉、里脊肉和五花肉3个部位中肌间脂肪和皮下脂肪含量,并对其脂肪酸组成进行了分析,同时研究了腿肉在(4±0.5)℃避光贮存条件下脂肪氧化程度的变化,及其与脂肪酸组成的关系。结果表明,不同部位猪肉肌间和皮下脂肪酸组成均没有显著性差异(p>0.05);在(4±0.5)℃避光贮存期间(0～5d),肌间脂肪氧化程度显著高于皮下脂肪氧化程度(p<0.05),随着贮存时间的延长,到第5天时,后腿肉肌间脂肪TBA值已达到0.5mg/kg,其它部位肌间脂肪TBA值亦接近0.5mg/kg,而各部位皮下脂肪TBA值均在0.2mg/kg以下。一般来讲,当生肉的TBA值超过0.5mg/kg时,人就能感觉到有氧化异味。因此,控制肌间脂肪氧化是保证冷却肉良好品质的关键。

The paper studied the fat content and fatty acids composition in intramuscular and subcutaneous fat of different position pork, In the mean time, it measured the change of lipid oxidation and its relationship with fatty acids composition of chilled pig stored in （4±0.5）℃ and dark. The results showed： 1,the difference on thecomponents of intramuscular and subcutaneous fatty acid were not significant （p〉0.05）.2,the lipid oxidation of was higher than subcutaneous fat（p〈0.05）during storage. 2-thiobarbituric acid （TBA） number of intramuscular fat of hams reached to 0.5mg/kg, and other position pork were close to 0.5mg/kg, however, all of subcutaneous fats were below 0.2mg/kg at the fifth day. It is usually feeling off odour when the TBA value is over 0.5mg/kg. So it is key of controlling the intramuscular lipid oxidation to ensure the chilled pig quality all right.