关键词: 新鲜猪肉, 酸肉, 脂类变化, 血清脂质

Abstract:

Objective: To study the changes of lipids during the fermentation of sour meat and the influence of sour meat on
animal blood lipids. Methods: Fifty Kunming mice were randomly divided into five groups with 10 mice in each, which were
designated as control group (normal feed), fresh pork group, and 20, 40 d and 60 d fermentation groups which were fed pork
fermented for 20, 40 d and 60 d, respectively. After 28 d of feeding, the body weight, liver weight, and serum total cholesterol (TC),
triglyceride (TG) and high-density lipoprotein cholesterol (HDL-C) of all the mice were determined. Lipids in sour meat were
also analyzed at different stages of fermentation. Results: During fermentation, the content of fat, cholesterol and phospholipid
in pork gradually decreased while free fatty acids gradually increased with increeasing fermentation time. Fermented sour meat
restrained the increase of body weight, liver weight and hepatosomatic index of mice. Serum TC, TG and LDL-C of mice fed
sour meat fermented for 60 d were significantly lower than that of mice fed fresh pork (P ＜ 0.05), but close to that of control
mice. The serum lipid and AI of female mice were higher than that of male mice. Conclusion: Fermented sour meat may prevent
arteriosclerosis through reducing blood lipid. The risk of elevated blood fat in female mice is higher than in male mice.

Key words: fresh meat, sour meat, lipid changes, serum lipid