title: Effect of high-pressure treatment on the fatty acid composition of intramuscular lipid in pork.
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.
authors.affiliation: College of Food Science, Southwest University, Chongqing 400716, PR China.
authors.forename: Zhifei
authors.initials: Z
authors.lastname: He
authors.forename: Yechuan
authors.initials: Y
authors.lastname: Huang
authors.forename: Hongjun
authors.initials: H
authors.lastname: Li
authors.forename: Gang
authors.initials: G
authors.lastname: Qin
authors.forename: Ting
authors.initials: T
authors.lastname: Wang
authors.forename: Jiayi
authors.initials: J
authors.lastname: Yang
mesh_terms: D000818:Animals; D005227:Fatty Acids / Q000737:chemistry*; D015227:Lipid Peroxidation; D008460:Meat / Q000032:analysis*; D011312:Pressure; D013552:Swine
chemical_list: D005227:Fatty Acids