Analysis of Dynamic Changes of Lipid Composition and Structure of Deep‐Fried Pork Slices during Storage

Abstract

AbstractTo understand the reasons for the quality deterioration of traditional battered and deep‐fried pork slices during storage, fried pork slices stored for 12 h at 0–40 °C are used as the research samples, and Fourier‐transform infrared spectroscopy （FTIR） and gas chromatography‐mass spectrometry （GC‐MS） are used as analytical methods. The oil migration mode, fatty acid composition change, and functional group changes in the meat slices are analyzed. The experimental results show that the unsaturated fatty acid (USFA) in the starch paste enters the meat slice in a single diffusion mode during storage, and the migration direction of the fatty acid is reversed after 7 h. Oxidation mainly occurs after 4 h of storage. At this time, the absorption peak intensities of the C═C, OH, CH2, and CH3 groups began to increase significantly. After 8 h, the characteristic peak of C═O narrowed and disappeared after 12 h, indicating that the oxidation has entered a decline period. The content of USFA and linoleic acid (C18:2) showed a downward trend in phospholipids. Therefore, the stability of phospholipids, especially linoleic acid, plays an important role in the edibility of meat slices during storage.Practical Applications: Many studies have demonstrated that the edible quality of fried meat products decreases gradually during storage and the change in lipid content is the main reason for this phenomenon. However, there is a lack of targeted studies on lipid migration and compositional and structural changes during the storage of deep‐fried foods. In this study, dynamic mobility, dynamic modeling, and changes in fatty acid composition and structure of lipids before and after storage provide data support for the implementation of targeted improvement measures to reduce oil migration, oxidation, and decomposition, and thus effectively extend the consumption cycle.