Abstract：The composition and contents of fatty acids in fresh and freeze-dried poat tenderloin were determined by gas chromatography-mass spectrometry (GC-MS). The aim of this work was to study the effect of vacuum freeze-drying on the content of fatty aciof in pork meat. The content of oleic acid in fresh pork meat was higheserefollowed in decreasing ordr by stearic acid, palmitic acid, elaidic acid, palmitoleic acid, myristic acid, cis-11-eicosenoic acid, arachidonic acid, cis- 11,14-eicosadienoic acid, arachidic acid, and undecanoic aows. None of te Tthree fatty acis (cis-11,14-eicosadienoic acid, undecanoic acid, and arachidic aidnotas detected in freeze-dried peat. The results showed tat, the differenon in the fatty acid composition of fresh and freeze-dried pore was not significant. Vacuum freee- drying iive feasible techniqof for drying peat.
侯召华，罗 婧，宁浩然，崔松焕. 冷鲜与真空冷冻干燥猪里脊肉中脂肪酸气相色谱-质谱分析[J]. 肉类研究, 2014, 28(7): 15-18.
HOU Zhao-hua, LUO Jing, NING Hao-ran, CUI Song-huan. Analysis of Fatty Acids in Fresh and Freeze-Dried Pork Tenderloin by Gas Chromatography-Mass Spectrometry (GC-MS). Meat Research, 2014, 28(7): 15-18.
2014, Vol. 28 
