Changes in Lipid Oxidation during the Processing of Three Braised Processes Red Braised Pork

Objective:The effect of the process on the oxidation of fat and the change of fatty acid content in the process of making braised pork was studied. Methods:The three kinds of braised pork meats from Shanghai local,Hunan Mao and Northeast traditional were studied,and the different time in the cooking process(raw meat,stew 0,30,60,90 min)sampling points were used to analyze the changes of fat oxidation and fatty acid content in the fat layers of three braised pork meats. Results:The fat content of the fat layer decreased significantly during the production of three kinds of braised pork(p<0.05). The stewing temperature has a significant effect on the fat content. POV reached the peak level after stewing for 30 min followed by a decline,while TBARS increased gradually(p<0.05). Linoleic acid(C18:2),oleic acid(C18:1),palmitic acid(C16:0),and stearic acid(C18:0)were the primary fatty acids in the pork belly fat,these fatty acids account for more than 90% of total fatty acids,the content of oleic acid(C18:2)significantly decreased,MUFA content rose. Conclusion:The fat content of the three kinds of braised pork production projects,the moderate oxidation of fat and the composition of fatty acid components have changed. The braised process has a great influence on the changes of fat oxidation and fatty acid content.