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

Abstract

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

CLC Number:

TS251.5+1

References

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