Abstract: With the aim of investigating the effect of roasting method and time on the intramuscular lipid content, fatty acid composition, nutrition and flavor of pork, the longissimus muscle of Rongchang pig was roasted for different periods (15 min and 30 min at 180 ℃) of time by different methods (with and without tinfoil paper wrapping before roasting) and then analyzed for intramuscular lipid content and fatty acid composition. The results showed that the nutrition, flavor, fatty acid composition of intramuscular total lipids and triglycerides, and free fatty acid composition of roasted pork were mainly affected by roasting method. The lipid content and fatty acid composition of phospholipids were mainly affected by roasting time. Thus, both parameters can affect the fatty acid composition, lipid content, nutrition and flavor of roasted pork. Further, roasting method has more obvious effect on the fatty acid composition, nutrition and flavor than roasting time, while the lipid content is more markedly affected by roasting time.

Key words: lipid, fatty acid, pork, roasting