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| Influence of Muscle Membrane Fatty Acid Composition and Changes on Pork Flavor |
| WANG Xin-jie，HAN Jian-zhong，QU Dao-feng |
| Key Laboratory of Food Safety of Zhejiang Province, College of Food Science and Biotechnology,
Zhejiang Gongshang University, Hangzhou 310035, China |
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Abstract Fatty acids play a significant role in the formation of pork flavor and their oxidation is one of the main factors that influence pork flavor. As an intracellular membrane phospholipid composition change, the lipid peroxidantion of membrane phospholipids determines the formation of meat flavor. Therefore, pork muscle membrane phospholipids have a very important significance for the formation of meat flavor. This paper describes the influence of pork muscle membrane fatty acid composition, metabolism and oxidation on the formation of meat flavor.
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2011, Vol. 25 
