The Lipid Oxidation Patterns of Different Parts of Pork
Pork belly,backbone,and hind leg were utilized as the test materials,to investigate the pattern of lipid ox-idation in different parts of pork.These parts were stored in tray packaging at 4 ℃ for 11 d.The relationships between the quality attributes(pH value,color,total viable content(TVC),total volatile base nitrogen(TVB-N)),and the lipid oxidation characteristics index(peroxide value(POV),thiobarbituric acid(TBARS))of the different parts of meat were systematacially analyzed.Partial least squares discrimination analysis(PLS-DA)was further used to analyze the dif-ferential free fatty acids in different parts of the meat and differential lipid molecules with different storage time.The results showed that the pH values of meat in all the three pork parts showed an increasing trend,and L*and a*values initially increased and then decreased,with the highest b*value observed in pork belly and the lowest in backbone.TVC indicated spoilage in all three parts of the meat occured on the 7th day,while TVB-N indicated spoilage in backbone and hind leg occured on the 7th day and in pork belly on the 11st day.The POV of pork belly was signifi-cantly higher than that of backbone and hind leg during the storage period from 3～11 d(P＜0.05),and its TBARS value was highest at 11 d of storage(P＜0.05).PLS-DA revealed that oleic acid(C18:1n9c),palmitic acid(C16:0),and arachi-donic acid(C20:4n6)were the differential free fatty acids in the three meat parts.For backbone with different storage times,19 differential lipid molecules were identified(projection variable importance value greater than 1).This study analyzed the differences in lipid oxidation in different parts of pork at the levels of differential free fatty acids and lipid molecules,providing theoretical support for the quality deterioration and related oxidation mechanisms during pork storage.
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