Changes in fatty acid composition and free amino acid content in commercial sliced pork containing high concentrations of α-linolenic acid from perilla seeds.

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  • YAMADA Michi
    College of Agriculture, Food and Environment Sciences, Rakuno Gakuen University
  • IWASAKI Tomohito
    College of Agriculture, Food and Environment Sciences, Rakuno Gakuen University
  • YAMADA Koji
    Faculty of Living Science, Koriyama Women's College
  • KOITO Kentaro
    College of Agriculture, Food and Environment Sciences, Rakuno Gakuen University
  • NAKATSUJI Hiroki
    College of Agriculture, Food and Environment Sciences, Rakuno Gakuen University

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Other Title
  • エゴマ種実由来α-リノレン酸を高濃度に含んだ市販豚スライス肉の冷蔵保存中における脂質の脂肪酸組成と遊離アミノ酸の推移
  • エゴマ シュジツ ユライa-リノレンサン オ コウノウド ニ フクンダ シハン ブタ スライスニク ノ レイゾウ ホゾン チュウ ニ オケル シシツ ノ シボウサン ソセイ ト ユウリ アミノサン ノ スイイ

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Abstract

<p>Changes in the fatty acid composition and free amino acid content in commercial sliced pork containing high concentrations of α-linolenic acid from perilla seeds (Egoma pork) and pork fed with common ingredients (control) were examined. No significant differences in the storage time were observed in the fatty acid composition in Egoma pork and control. We observed an increase in many amino acids in the control during the storage time with the free amino acid content being significantly higher after six or eleven-day storage compared with that of day zero (P<0.05). In contrast, the free amino acid content of glutamic acid, methionine, leucine and phenylalanine increased and that of asparagine, glutamine and arginine decreased in the Egoma pork during the storage time. The levels of carnosine and anserine were consistent between the two pigs during the storage.</p>

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