| 不同部位荣昌猪肉中脂肪含量和脂肪酸组成对比 |
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| 引用本文： | 黄业传,李洪军,吴照民,李凤. 不同部位荣昌猪肉中脂肪含量和脂肪酸组成对比[J]. 食品科学, 2011, 32(22): 216-220. DOI: 10.7506/spkx1002-6630-201122045 |
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| 作者姓名： | 黄业传 李洪军 吴照民 李凤 |
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| 作者单位： | 1.西南科技大学食品科学技术研究所2.西南大学食品学院 |
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| 基金项目： | “十一五”国家科技支撑计划项目(2007BAD51B06) |
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| 摘 要： | 研究不同部位猪肉中脂肪含量和脂肪酸组成的变化规律，以荣昌猪4个不同部位的肌肉为原料，对比四者脂肪含量和肌内总脂、甘三酯、磷脂、游离脂肪的脂肪酸组成。结果显示：4部位肌内总脂和甘三酯含量有显著差异(P＜0.05)，而磷脂和游离脂肪酸的含量差异不显著(P＞0.05)；4部位总脂肪酸和游离脂肪组成有显著差异(P＜0.05)，而甘三酯和磷脂的脂肪酸组成差异不显著(P＞0.05)。由于游离脂肪酸在肌内脂肪中比较很小，不足以对总脂肪酸组成产生显著影响，因此不同部位荣昌猪样品间肌内脂肪含量和脂肪酸组成的显著差异主要都是由肌内甘三酯含量的显著差异引起的。
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| 关 键 词： | 猪肉 部位 肌内脂肪 脂肪含量 脂肪酸组成 |
Comparison of Muscle Lipid Content and Fatty acid Composition among Different Positions of Rongchang Pork Carcass |
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| HUANG Ye-chuan,LI Hong-jun,WU Zhao-min,LI Feng. Comparison of Muscle Lipid Content and Fatty acid Composition among Different Positions of Rongchang Pork Carcass[J]. Food Science, 2011, 32(22): 216-220. DOI: 10.7506/spkx1002-6630-201122045 |
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| Authors: | HUANG Ye-chuan LI Hong-jun WU Zhao-min LI Feng |
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| Affiliation: | (1. Institute of Food Science and Technology Research, Southwest University of Science and Technology, Mianyang 621010,China；2. College of Food Science, Southwest University, Chongqing 400716, China) |
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| Abstract: | To investigate the effect of sampling position on intramuscular lipid content and fatty acid composition of pork,the muscles from four carcass positions of Rongchang pig breed were measured for their lipid content,fatty acid composition of total intramuscular lipids,phospholipids and triglycerides and free fatty acid composition.The results showed that significant differences in intramuscular total lipid content and triglyceride content were observed among four positions(P <0.05),while phospholipids and fre... |
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| Keywords: | pork position intramuscular lipid lipid content fatty acid composition |
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