关键词: 粉蒸肉, 脂肪酸变化

Abstract:

Composition and contents of fatty acids in steamed pork with rice powder and its precipitated oil were analyzed by gas chromatography at different processing stages. The results showed that the fatty acids in steamed pork and its oil were mainly C16 and C18. Steaming for 60 min resulted in 1.088-fold and 1.110-fold increases in the mass percentage of C14:0 and C18:2,9c,12c, respectively while C16:0 and C16:1, C18:0 and C18:1,9c, and C18:1,11c reduced to 99.6%, 98.6%, and 99.5%, respectively. However, no pronounced changes were found in the relative contents of fatty acids. The percentage of saturated fatty acids in precipitated oil decreased to 62.66% at the steaming time of 60 min compared to 67.58% when steaming for 20 mins while a significant rise in the content of unsaturated fatty acids was noticed from 27.79% to 32.62%. The were no significant changes in C12:0, C14:0, C16: 0, C16:1, C18:1,11c, and C18:2,9c,12c, while C18:0 and C18:1,9c varies significantly during the whole steaming (p < 0.05).

Key words: steamed pork bacon with rice powder, fatty acidschanges