Effect of stewing time on fatty acid composition, textural properties and microstructure of porcine subcutaneous fat from various anatomical locations

Porcine subcutaneous fat is a common raw material used in meat processing. In this study, the effects of stewing times (0, 50, 100, 150, and 200 min) on the fatty acid composition, texture, and microstructure of porcine subcutaneous fat from various anatomical locations (hind legs, shoulders, back, belly, and head) were investigated. The results showed that the fat contents of the samples from the hind legs, shoulders, and back increased by approximately 40 % after stewing for 200 min. Long-term stewing reduced the proportion of SFA but increased the relative content of PUFA such as C18:1n9c and C18:2n6c, especially in the back, head, and shoulders. Besides, the hardness, springiness, cohesiveness, and chewiness were significantly lower in subcutaneous fat from the hind legs and back, which could be caused by the melting and gelation of the connective tissue as shown by the result of scanning electron microscopy. Overall, porcine subcutaneous fat from the hind legs and back was suitable for long-term stewing according to the changes in the fat content, fatty acid profile, and texture.