Fatty acid profiles of intramuscular fat from pork loin chops fried in different culinary fats following refrigerated storage

被引：32
|
作者：
Ramírez, MR [1 ]
Morcuende, D [1 ]
Estévez, M [1 ]
López, RC [1 ]
机构：
[1] Univ Extremadura, Fac Vet, Caceres 10071, Spain
来源：
FOOD CHEMISTRY | 2005年 / 92卷 / 01期
关键词：
culinary fat; meat; refrigeration; fatty acids; deep-frying;
D O I：
10.1016/j.foodchem.2004.07.011
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Changes in fatty acid profiles of pork loin chops fried in different culinary fats (olive oil, sunflower oil, butter and pig lard) during 10 days of refrigerated storage were studied. Olive oil-fried loin chops (OOLC) were significantly highest in monounsaturated fatty acids (MUFA) and C18:1. Sunflower oil-fried loin chops (SOLC) showed the highest polyunsaturated fatty acid (PUFA) proportions, mainly due to C18:2 contents. Butter-fried loin chops (BTLC) were significantly richer in saturated fatty acids (SFA), such as C 12:0, C 14:0 and C 16:0, while pig lard-fried loin chops (PLLC) contained moderate proportions of SFA, MUFA and PUFA. Fatty acid profiles of neutral lipids (NL), free fatty acids (FFA) and polar lipids (PL) were slightly changed after refrigerated storage. After 10 days of refrigerated storage, differences among samples fried in different culinary fats were maintained or increased. NL from OOLC had the significantly largest percentages of C18:1 and MUFA, while SOLC had the significantly largest percentages of C18:2 and PUFA. The highest percentages of C12:0, C14:0, C16:0 and SFA were characteristic for pork loin chops fried in butter at the end of the storage period. Refrigerated pork loin chops fried in pig lard showed intermediate percentages of SFA, MUFA and PUFA. OOLC had a more desirable nutritional value than other fried pork loin chops after and before the refrigerated storage. (c) 2004 Elsevier Ltd. All rights reserved.
引用
收藏
页码：159 / 167
页数：9
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