삶는 조리에 따른 돼지고기 부위별 지방 프로파일 비교 분석

Abstract

The lipid profile of ten common pork cuts, six special cuts, and one processed pork was analyzed and compared before and after boiling. The crude fat and cholesterol contents ranged from 2.51% to 43.57% and from 47.86 to 178.05 mg/100 g, respectively. After boiling, these values ranged from 0.83% to 49.76% and from 6.66 to 246.05 mg/100 g, showing either an increase or decrease depending on the pork cut. The phospholipids consisted of phosphatidylethanolamine (PE), phosphatidylcholine (PC), sphingomyelin (SM), lyso-phosphatidylethanolamine (LPE), and lyso- phosphatidylcholine (LPC). Among these, PC had the highest concentration (1.62-429.17 mg/100 g), followed by PE and SM. LPE and LPC were either present in trace amounts or undetectable in certain cuts. The total phospholipid content tended to increase after boiling. The major fatty acids were oleic acid (38.2-49.9%), palmitic acid (22.0-27.7%), linoleic acid (6.3-17.4%), and stearic acid (6.1-12.8%), showing a similar composition before and after boiling. The specificity, linearity, sensitivity, precision, and accuracy of the analytical methods were validated to ensure the reliability of cholesterol and phospholipid measurements. These findings provide standardized data on the lipid profiles of different pork cuts after boiling, serving as a valuable reference for future research and industrial applications.