蒸煮温度和时间对猪肉脂肪酸组成比例关系的影响

食品科学 ›› 2012, Vol. 33 ›› Issue (23): 27-30.

蒸煮温度和时间对猪肉脂肪酸组成比例关系的影响

李莹莹，李家鹏，吴晓丽，宋永青，王守伟*

中国肉类食品综合研究中心

收稿日期:2012-01-12 修回日期:2012-11-04 出版日期:2012-12-15 发布日期:2012-12-12
通讯作者: 王守伟 E-mail:cmrcsys@126.com
基金资助:
国家自然科学基金

Effects of Cooking Temperature and Time on Fatty Acid Composition of Pork

Received:2012-01-12 Revised:2012-11-04 Online:2012-12-15 Published:2012-12-12
Supported by:
the National Natural Science Foundation of China

摘要/Abstract

摘要： 系统考察不同蒸煮温度(70、80、90、100℃)和蒸煮时间(0.5、1、2、3、4h)对猪肉脂肪酸组成比例关系的影响。结果表明：在蒸煮时间变化范围内，各蒸煮温度下的脂肪酸及其比例呈现出较为一致的变化规律，不饱和脂肪酸所占比例总体呈下降趋势，但在蒸煮2h左右出现峰值，亚麻酸与亚油酸含量比值同时也出现峰值，饱和脂肪酸与之相反。脂肪酸各组分比例变化幅度总体上与温度呈负相关，但差异不显著。可根据产品设计需要适当调整蒸煮温度和时间，使脂肪酸组成配比达到理想状态。

关键词: 猪肉, 脂肪酸, 蒸煮, 变化

Abstract: In this study, the effects of cooking temperatures (70, 80, 90 ℃ and 100 ℃) and cooking time (0.5, 1, 2, 3 h and 4 h) on the fatty acid composition of pork were investigated. For each cooking temperature, the proportions of different types of fatty acids (saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids and unsaturated fatty acids) in total fatty acids showed similar changing trends with cooking time. The proportion of unsaturated fatty acids in total fatty acids presented a general downward trend but reached a peak at 2 h along with linolenic/linoleic acid ratio. However the opposite result was observed for saturated fatty acids. In addition, the proportions of different types of fatty acids in total fatty acids tended to negatively correlate with temperature, but the correlations were not significant. In conclusion, adjusting cooking temperature and time according to product design requirements can provide a desired blend of fatty acids.

Key words: pork, fatty acid, cooking, change

中图分类号:

TS251.5+1

李莹莹，李家鹏，吴晓丽，宋永青，王守伟*. 蒸煮温度和时间对猪肉脂肪酸组成比例关系的影响[J]. 食品科学, 2012, 33(23): 27-30.

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