Abstract:

Objective: The changes of fat content, lipid oxidation products and fatty acid composition during the processing
of stewed pork belly in brown sauce were analyzed in order to provide a reference for future study on flavor, nutrition and
texture of stewed pork in brown sauce. Methods: Crude fat content, peroxide value (POV), thiobarbituric acid reactive
substance (TBARS) value and fatty acid composition were measured during the whole processing procedure (raw material,
deep frying, stewing (0, 30, 60, 90 and 120 min) and the final product). Results: Fat content of pork belly decreased
significantly (P < 0.05) during the whole processing procedure, by 12.14% when comparing the final product with the
raw meat. POV reached the peak level after stewing for 30 min followed by a decline, while TBARS increased gradually
(P < 0.05). The content of monounsaturated fatty acids (MUFAs) revealed a significant increase (P < 0.05) during the
whole process, while the content of polyunsaturated fatty acids (PUFAs) significantly decrease (P < 0.05), and there was no
significant difference (P > 0.05) in the content of saturated fatty acids (SFAs). Conclusion: A decline in fat content, moderate
lipid oxidation and a series of changes in fatty acid composition occur during the processing of stewed pork in brown sauce.

Key words: pork belly, stewed pork in brown sauce, lipid oxidation, fatty acid