Lipolysis and Lipid Oxidation During the Process of Chinese Traditional Bacon Development
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Abstract:
Here, modified Chongqing Chengkou bacon was studied using samples collected before and after salting, roasting via electric heat, and smoking for 5, 10, and 15 h to assess changes in lipolysis and lipid oxidation during the processing by measuring acid value (AV), peroxide value (POV), thiobarbituric acid (TBA), lipase activities, and fatty acid composition. The results showed that AV increased sharply after salting, but exhibited slow changes during other phases of processing. TBA and POV values increased markedly after roasting with electric heat, with POV exhibiting a downward trend and insignificant changes in TBA during the smoking phase. Lipase activities were significantly enhanced after salting before a continuous decline during roasting with electric heat. The compositions of phospholipids and free fatty acids varied considerably during the early stage of smoking due to the influence of lipase activity. Changes in the content and fatty acid composition of phospholipids showed opposite trends from those of free fatty acids, especially, polyunsaturated fatty acids; however, the content of triacylglycerols and the relative content of their fatty acids was stable, suggesting that phospholipids play an important role in hydrolysis duringthe processing, and that phospholipid hydrolysis may be the main source of free fatty acids.
