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| Analysis of Fatty Acids in Fresh and Freeze-Dried Pork Tenderloin by Gas Chromatography-Mass Spectrometry (GC-MS) |
| HOU Zhao-hua, LUO Jing, NING Hao-ran, CUI Song-huan |
| Institute of Special Wild Economic Animals and Plants, Chinese Academy of Agricultural Sciences, Changchun 130112, China |
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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.
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2014, Vol. 28 
