Effects of salt content on changes of intramuscular lipids in Sichuan bacon during processing and storage

In order to investigate the effects of different salt contents on lipid degradation of intramuscular lipids in Sichuan Bacon, intramuscular lipids of Sichuan Bacon with different salt contents ( 3% 、4% 、5% 、6% 、7% of the pork's weight, which were individually represented by group A, B, C, D and E) were used to analyze changing rules of acid value, peroxide value, TBA value and free fatty acids during processing and storage.Results showed that intramuscular lipids were degraded enormously during processing and storage, and the hydrolysis of intramuscular lipids was lowest when the salt content 5% of the pork's weight.When the salt content was 3% of the pork's weight, peroxide value was lowest and TBA value were highest, which indicated that higher salt contents ( more than 3% of the pork's weight) could produce more intermediate products of lipid oxidation, but the production of malondiadehyde was restrained.The main free fatty acids of intramuscular lipids were palmitic acid, stearic acid, oleic acid and linoleic acid, and the content of unsaturated fatty acid ( 61.23%) was highest when the bacon's salt content was 3% of its weight.