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Cis-trans isomerisation of unsaturated fatty acids in pork lipids by nitrite

机译：亚硝酸盐在猪肉脂质中的不饱和脂肪酸的顺式反式异构化

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Many consumers are concerned about content of trans fatty acids (TFAs) in their diet. The effect of meat processing on TFA content in meat products is still unknown. Thus, the present study was conducted to elucidate the effect of curing followed by cooking on TFA content in pork lipids. First extracted pork fat and olive oil were reacted with 1.5 mmol of HNO_3 and 0.34 mmol of NaNO_2 at 65°C for 30 min. As a result, a large amount of TFAs was formed in the extracted pork fat and the olive oil after the reaction. The major TFAs were elaidic acid (trans-9-octadecenoic acid) converted from oleic acid and linolelaidic acid (trans-9,12-octadecadienoie acid) from linoleic acid. On the other hand, no TFA was detected in the pork cured with a mixture of KNO_3 and NaNO_2 (5/1, wt/wt) and cooked at 70°C for 50 min. However addition of nitric acid as a substitute for potassium nitrate resulted in the formation of a small amount of TFAs in the cured and cooked meat. The major TFA detected was elaidic acid that might derive from oleic acid. From the results of present study, there was no evidence that processing such as curing and cooking affects the TFA content in meat. Meanwhile, it was also suggested that unsaturated fatty acids in meats could be cis-trans isomerised by excess amount of nitrite in the presence of nitric acid.
机译：许多消费者担心其饮食中反式脂肪酸（TFAS）的含量。肉类加工对肉类产品中TFA含量的影响仍然未知。因此，进行本研究以阐明固化的效果，然后在猪肉脂质中烹饪烹饪。首先提取的猪肉脂肪和橄榄油在65℃下与1.5mmolHNO_3和0.34mmol纳米氧化物反应30分钟。结果，在反应后，在提取的猪肉脂肪和橄榄油中形成了大量的TFA。主要TFA是从油酸和亚麻酸酸（Trans-9,12-十八碳酸）从亚油酸转化的替酸（反式9-十八烷烯酸）。另一方面，在用KNO_3和NANO_2（5/1，WT / WT）的混合物中未检测到猪肉中检测到TFA，并在70℃下煮熟50分钟。然而，添加硝酸作为硝酸钾的替代品导致在固化和煮熟的肉中形成少量TFAs。检测到的主要TFA是可能导出来自油酸的胰岛酸。从本研究的结果来看，没有证据表明诸如固化和烹饪的处理影响肉中的TFA含量。同时，还建议在硝酸存在下通过过量的亚硝酸盐在肉类中的不饱和脂肪酸可以是CIS-TRANS。

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