Effect of high-pressure treatment on the fatty acid composition of intramuscular lipid in pork

Zhifei He; Yechuan Huang; Hongjun Li; Gang Qin; Ting Wang; Jiayi Yang

doi:10.1016/j.meatsci.2011.06.022

Effect of high-pressure treatment on the fatty acid composition of intramuscular lipid in pork

Meat Sci. 2012 Jan;90(1):170-5. doi: 10.1016/j.meatsci.2011.06.022. Epub 2011 Jul 5.

Authors

Zhifei He¹, Yechuan Huang, Hongjun Li, Gang Qin, Ting Wang, Jiayi Yang

Affiliation

¹ College of Food Science, Southwest University, Chongqing 400716, PR China.

PMID: 21807468
DOI: 10.1016/j.meatsci.2011.06.022

Abstract

To investigate the effect of high-pressure (HP) treatment on lipid oxidation and fatty acid composition of intramuscular lipid in pork, the longissimus muscles from Rongchang (RC) pig were pressurized at 200, 350 and 500 MPa for 20 min at 20°C prior to 7 days storage at 4°C. The changes in TBARS number, lipid content and fatty acid composition of total intramuscular lipids, phospholipids, triglycerides and free fatty acids in untreated and HP treated samples were analyzed. HP treatment had no significant effect on the content and fatty acid composition of total lipids and triglycerides in the samples, but treatment at 350 MPa and above led to marked increases in TBARS values and lipolysis of partial phospholipids causing a correlative increase of free fatty acid content. A preferential hydrolysis for polyunsaturated fatty acids (PUFA) in phospholipids was observed, which resulted in the percentage of PUFA in phospholipids decreasing markedly and thereby that in free fatty acids increasing significantly.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Animals
Fatty Acids / chemistry*
Lipid Peroxidation
Meat / analysis*
Pressure*
Swine

Substances

Fatty Acids