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Effects of Processing on the Major Fatty Acids of Separable Porcine Tissues. I. Influence of Roasting Fresh Pork^{1, 2,}

University of Missouri,⁵ Columbia 65201

Abstract

Gas liquid chromatography was used to determine the influence of roasting on the fatty acid contents of intermuscular, intramuscular and subcutaneous fats of hams, picnics and loins of pigs fed a standard diet. The identity of fatty acids was confirmed by mass spectrometry.

Results of these experiments indicate that there was little destruction of fatty acids of pork neutral fat during roasting at 169 C to an internal temperature of 82 C. The unsaturated fatty acids of neutral fat diminished in content during cooking, but the change was difficult to measure since greater quantities of lipid were extracted from cooked samples than from raw samples. Heating samples prior to extraction resulted in increased extractability of lipid from the tissues. Roasting resulted in decreased quantities of several phospholipid fatty acids isolated from ham, picnic and loin.

Fatty acids were not appreciably changed quantitatively by cooking pork to an internal temperature of 82 C.

¹ Contribution from the Missouri Agricultural Experiment Station. Journal Series No. 6773.

² This work was supported by contract 12-14-100-8875 (61) issued by the Human Nutrition Research Division, Eastern Utilization and Development Division, Beltsville, Maryland.

³ Present address: Campbell Soup Co., Camden, New Jersey.

⁴ Present address: Swift and Company, Chicago, Illinois.

⁵ Department of Food Science and Nutrition.