Effect of Ageing Condition on Fatty Acid Oxidation and Their Oxidation for Different Type of Adipose Tissue from Pork Belly = Effect of Ageing Condition on Fatty Acid Oxidation and Their Oxidation for Different Type of Adipose Tissue from Pork Belly

다국어 초록 (Multilingual Abstract)

The objective of this study was to evaluate effect of ageing condition on fatty acid composition and their oxidation, color, and total microbial count of different type of adipose tissue from pork belly. There were no significant differences in individual fatty acid composition between fat layers except linoleic acid. The most abundant fatty acid (FA) was oleic acid (45.11 vs. 41.94 % of total FA), followed by palmitic (21.05 vs. 22.47), stearic (11.25 vs. 14.58), palmitoleic (3.33 vs. 2.94), and myristic acids (2.02 vs. 1.88). Among long-chain PUFA, linoleic (15.73 vs. 14.73) was abundant, followed by linolenic (0.81 vs. 0.73) and arachidonic (0.23 vs. 0.22) acids in subcutaneous and intramuscular fat layers respectively. Lipid oxidation, evaluated by TBARS in the different fresh pork fat layers and measured after 5 day storage at different storage temperature, were all significantly differed. TBARS value of subcutaneous fat layer was significantly higher (p＜0.05) than IMF layers. Higher unsaturated fatty acid composition in the outer backfat layer also storage in higher temperature and longer time influenced oxidative stability. Oxidative stability was lower in fat layers stored at 18℃ (room temperature) for 1 h, as indicated by the significantly higher TBARS value (p＜0.05) than the stored fat layers at 4℃. Changes in the color of pork belly did not influenced by the type of layer, by treatments while during ageing lightness (CIE L*) parameter of both meat and fat layer slightly increased at 5 day, while red index (CIE a*) and yellow (CIE b) slightly decreased, respectively. For the pork belly aged 5 day, the total plate count increased (p＜0.001) continuously (total number increased until 910) than in the aged samples 0 day, also the bacterial counts were increased to 0 to 2400 when sampled from pork belly stored at 18℃ (p＜0.05) for 1 h. While these amounts are lower than critical point.