Abstract: Stewed pork is a Chinese special cuisine and lipids in stewed-pork are one of the major components. Lipid oxidation and fatty acid composition change are of great importance for nutrition value and the development of meat flavor. The traditional cooking technology of stewed pork was divided into two stages including blanching and stewing. The changes of basic physical and chemical parameters, lipid oxidation and fatty acid compositions were detected in stewed pork during the whole processing including raw material treatment, 10 min blanching, 1 h stewing, 2 h stewing as four key stages. The results showed that water content and crude fat in stewed pork were decreased by 18.17% and 43.46% when compared with raw meat. Meanwhile, cooking loss was 25.04%. Peroxide value (POV) reached the peak level after stewing for 1 h followed by decline. The thiobarbituric acid value (TBA) exhibited a gradual increase (P＜0.05). The ratio of saturated fatty acids (SFA) revealed a significant decrease (P＜0.05), while mono-unsaturated fatty acids (MUFA) revealed a sharp increase (P＜0.05) during cooking. UFA/SFA ratio was increased from 1.38 to 2.34, which improved the nutritional value of pork lipids.

Key words: stewed pork, cooking, lipid oxidation, fatty acid composition