Study on Relationship between Fatty Acids Composition and Oxidative Stability of Chilled Pork

Abstract

Abstract: The paper studied the fat content and fatty acids composition in intramuscular and subcutaneous fat of male and female pigs. Meanwhile the change of lipid oxidation of chilled pig stored in (4±0.5)℃ and dark was assayed. The results showed: 1. The effects of sex on the components and contents of intramuscular and subcutaneous fatty acid were not significant ( p>0.05). 2. The lipid oxidation of intramuscular fat was higher than subcutaneous fat (p<0.05) during storage. 2-thiobarbituric acid (TBA) value of intramuscular fat was close to 0.5mg/kg while the subcutaneous fat was below 0.2mg/kg at the fifth day. It was usually felt off-odour when the TBA value was over 0.5mg/kg. Hence it was crucial to control the intramuscular lipid oxidation so as to ensure good chilled pig quanlity.

Key words: chilled pig, fatty acids, lipid oxidative

HUO Xiao-Na, LI Xing-Min, LIU Yi, DU Yan, NAN Qing-xian . Study on Relationship between Fatty Acids Composition and Oxidative Stability of Chilled Pork[J]. FOOD SCIENCE, 2006, 27(1): 101-104.

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Study on Relationship between Fatty Acids Composition and Oxidative Stability of Chilled Pork

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