猪肉烤制过程中脂肪含量和脂肪酸组成的变化

为研究不同烤制方式和时间对猪肉脂肪酸组成、脂肪含量、营养及风味的影响，以荣昌猪背最长肌为原料，经不同时间和方式的烤制加工后，分别测定各样品的脂肪含量和脂肪酸组成。结果显示，烤制方式主要影响样品的风味、营养以及肌内总脂、游离脂肪酸和甘三酯的脂肪酸组成；加工时间主要影响脂肪含量和磷脂的脂肪酸组成。因此采用烤制加工时，加工方式和加工时间的不同都会对猪肉脂肪酸组成、脂肪含量、营养及风味产生影响，加工方式对脂肪酸组成、营养和风味的影响更大，而加工时间对脂肪含量的影响更显著。

Changes in Lipid Content and Fatty Acid Composition of Pork during Roasting

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.