Source: Today's Headlines • Food Industry Eye / Author: Akira Akiyama
Pork is one of the most common foods on our table and is not only delicious, but also rich in nutrients. However, some people believe that the saturated fatty acid content in pork is high, and if you accidentally eat too much, it is easy to affect cardiovascular performance and damage health.
It is gratifying that some areas of China have been fed pigs with feed rich in unsaturated fatty acids "α-linolenic acid", and the "pork rich in α-linolenic acid" after slaughtering and processing of this pig is rich in unsaturated fatty acids, which is more conducive to health. However, this pork also has special requirements in terms of cooking and processing.
So, what is the difference between this α-linolenic acid-rich pork compared to ordinary pork? How to cook pork rich in α-linolenic acid to be more nutritious and healthy?
pork
<h1 class="pgc-h-arrow-right" > what is the nutritional health of pork rich in α-linolenic acid? </h1>
Essential fatty acids refer to fatty acids that are indispensable to human health, but the human body cannot synthesize itself and must be provided by food, including α-linolenic acid, linoleic acid, are polyunsaturated fatty acids.
After α-linolenic acid enters the human body metabolism, it has the effect of lowering blood lipids, improving blood circulation, inhibiting platelet aggregation, anti-atherosclerotic plaque and thrombosis, and has a good health promotion effect on cardiovascular and cerebrovascular diseases. At the same time, α-linolenic acid can enhance intelligence, improve memory, protect vision, and improve sleep.
Pork dominates China's meat consumption, and in 2019, China's pork production accounted for 55.6% of total meat production. China's pork is mainly consumed in the form of fresh meat, accounting for 85.4% of the total pork consumption.
Cut fresh pork
Pork contains a variety of rich nutrients, but at the same time contains a large number of saturated fatty acids and cholesterol, which has triggered consumers' concerns about "eating more pork is not good for health".
The development of pork rich in α-linolenic acid can reduce the content of saturated fatty acids in pork, increase the content of polyunsaturated fatty acids "α-linolenic acid", and provide consumers with more nutritious and healthy delicious meat food.
What's the difference between <h1 class="pgc-h-arrow-right" > pork rich in α-linolenic acid? </h1>
Recently, the China Meat Association solicited public comments on the group standard "Rich α - Linolenic Acid Pig Products" (Draft for Comments). α-linolenic acid pig products refer to pigs fed special flaxseeds and other compound feed containing α-linolenic acid raw materials, pig products obtained through slaughtering and processing (including pork and pig by-products), the α-linolenic acid content of these pig products should meet the requirements of this standard. Among them, pork rich in α-linolenic acid is a kind of α-linolenic acid pig product.
Feed the pigs
In addition to feeding special compound feed, the breeding, transportation, slaughtering and processing of α-linolenic acid pigs should be separated from other pigs.
The draft standard opinion stipulates that for pork rich in α-linolenic acid, the "ratio of α-linolenic acid to total fatty acids" should meet the relevant requirements: first, the content in tenderloin should be greater than or equal to 1.8%, and second, the content in the dorsal fat should be greater than or equal to 4.3%.
Depending on the species, when packaging and selling α-linolenic acid pig products, the corresponding names can be marked, such as: α-linolenic acid pork, flaxseed pork, α-linolenic acid pig, flaxseed pig, α-linolenic acid pig products, flaxseed pig products.
Pork stalls
<h1 class="pgc-h-arrow-right" > how to cook pork rich in α-linolenic acid to be more nutritious and healthy? </h1>
α-linolenic acid is a polyunsaturated fatty acid that is easily destroyed at high temperatures. A nutritional study by Chongqing Medical University showed that when the temperature reaches 290 degrees Celsius, the content of α-linolenic acid in vegetable oil, salad oil and refined soybean oil rapidly drops to 6-80% of the original; when it is continued to heat for 5 minutes, when it reaches 300 degrees Celsius, only 25%-30% is left; 300 degrees Celsius is reheated for 5 minutes, except for refined soybean oil, the α-linolenic acid in other oils is almost completely destroyed.
Cooking
Therefore, according to the traditional high temperature (above 300 degrees Celsius) frying method, cooking vegetables, edible oil and dishes in the α- linolenic acid preservation is very small, does not meet the requirements of healthy diet.
In order to effectively retain the polyunsaturated fatty acids in the ingredients, so that the dishes made are more nutritious and healthy, pork rich in α-linolenic acid is recommended to be cooked at low temperatures, such as steaming, boiling, burning soup, to avoid frying, on the one hand, you can avoid the α in the food - linolenic acid is destroyed by high temperature, and the second can avoid the presence of too much oil and carcinogens in the dish.
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