Effect of Different Pig Breeds and Carcass Parts on Fat Oxidation and Fatty Acid Composition in Sichuan Bacon
WU Jia1, HE Cui1, ZHANG Yan1, XIA Yangyi1,2,*
1.College of Food Science, Southwest University, Chongqing 400715, China;2.Specialty Research Technology Center of Food Engineering in Chongqing, Chongqing 400715, China
Abstract：The effect of different pig breeds (crossbred and indigenous pigs) and carcass parts (back, abdomen and legs) on fat oxidation and fatty acid composition in Sichuan bacon was studied. Results showed that the acid value, peroxide value, thiobarbituric acid (TBA) value of bacon samples from back, abdomen and legs differed significantly between crossbred and indigenous pigs. Fat contents of all samples were 25.98%?62.27%. The predominant fatty acids were palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1), linoleic acid (C18:2) and arachidonic acid (C20:1). The contents of palmitic acid and oleic acid in bacon samples from the same carcass part were significantly different between crossbred and indigenous pigs (P < 0.05), and the contents of stearic acid, peanutenoic acid and linoleic acid in bacon were significantly different between different breeds and between carcass parts (P < 0.05). Therefore, fat oxidation and fatty acid composition in bacon was influenced greatly by breed and carcass part.
吴 佳，何 翠，张 艳，夏杨毅. 品种和部位对川味腊肉脂肪氧化及脂肪酸组成的影响[J]. 肉类研究, 2017, 31(7): 11-15.
WU Jia, HE Cui, ZHANG Yan, XIA Yangyi. Effect of Different Pig Breeds and Carcass Parts on Fat Oxidation and Fatty Acid Composition in Sichuan Bacon. Meat Research, 2017, 31(7): 11-15.
2017, Vol. 31 
