鸡油加工过程中产品品质的变化
|
摘要
为研究鸡油加工过程中理化指标的变化情况,以酸价、过氧化值、碘值、丙二醛含量、脂肪酸组成和香气成分为指标,对鸡油加工过程进行品质控制。结果表明:鸡油中不饱和脂肪酸含量达60%以上,油酸含量最高,含量为39.79%;加工过程中酸价和过氧化值呈先下降后上升的趋势;碘值呈下降趋势。加工过程未对鸡油的脂肪酸组成造成影响,但鸡油产品香气成分差异较大,其中空气介质中气味最强的物质为2,3-戊二酮。
The quality control of chicken oil processing process was carried out with the acid value,peroxide value,iodine value,fatty acid composition and aroma components as index.The results showed that the content of unsaturated fatty acids in chicken oil was more than 60%,that of oleic acid was the highest(39.79%).The acid value and peroxide value of chicken oil decreased first and then increased,while the iodine value showed a downward trend.The fatty acid composition of chicken oil was not affected by the processing process, but the aroma components of chicken oil products varied greatly,and the most odorous substance in air medium was 2,3-Pentanedione.
The quality control of chicken oil processing process was carried out with the acid value,peroxide value,iodine value,fatty acid composition and aroma components as index.The results showed that the content of unsaturated fatty acids in chicken oil was more than 60%,that of oleic acid was the highest(39.79%).The acid value and peroxide value of chicken oil decreased first and then increased,while the iodine value showed a downward trend.The fatty acid composition of chicken oil was not affected by the processing process, but the aroma components of chicken oil products varied greatly,and the most odorous substance in air medium was 2,3-Pentanedione.
引文
[1]刘悦,王兴国.HACCP在食用油加工行业中的应用探讨[J].中国粮油学报,2009,24(7):148-152.
[2]杨黎,李耀.精制纯鸡油的营养价值及应用研究[J].中国调味品,2012,37(4):60-63.
[3]魏永生,郑敏燕,耿薇,等.常用动植物食用油中脂肪酸组成的分析[J].食品科学,2012,33(16):188-193.
[4]黄文繁,俞慕华,戴传文,等.不同脂肪酸构成比食用调和油对高脂血症患者血脂代谢的影响[J].现代预防医学,2004,31(5):668-670.
[5]张佰帅,王宝维.动物油脂提取及加工技术研究进展[J].中国油脂,2010,35(12):8-11.
[6]柴向华,陈春,吴克刚.微波法熬制鸡油工艺条件的研究[J].食品科学,2013,38(11):133-136.
[7]战东胜,张维农,齐玉堂,等.加工过程中油脂色泽影响因素初探[J].中国油脂,2012,37(7):8-12.
[8]周石洋,陈玲.食用油脂中酸价的测定[J].粮食科学与经济,2014,39(4):37-63.
[9]郑翠翠,刘军,邹宇晓,等.油脂加工过程中氧化稳定性的研究进展[J].中国油脂,2014,39(7):53-57.
[10]李申.分子光谱法测油脂酸价碘价及过氧化值[D].郑州:河南工业大学,2016:1-3.
[11]董丙坤,董菊芬.食用油脂中碘价的测定[J].河南农业学术研究,2010(1):54-56.
[12]GERBER M,THIEBAUT A,ASTORG P,et al.Dietary fat,fatty acid composition and risk of cancer[J].Eur JLipid Sci Technol,2005,107(7/8):540-559.
[13]井银成,范璐,杨国龙,等.基于脂肪酸分析识别猪油和鸡油[J].河南工业大学学报,2011,32(6):40-44.
[2]杨黎,李耀.精制纯鸡油的营养价值及应用研究[J].中国调味品,2012,37(4):60-63.
[3]魏永生,郑敏燕,耿薇,等.常用动植物食用油中脂肪酸组成的分析[J].食品科学,2012,33(16):188-193.
[4]黄文繁,俞慕华,戴传文,等.不同脂肪酸构成比食用调和油对高脂血症患者血脂代谢的影响[J].现代预防医学,2004,31(5):668-670.
[5]张佰帅,王宝维.动物油脂提取及加工技术研究进展[J].中国油脂,2010,35(12):8-11.
[6]柴向华,陈春,吴克刚.微波法熬制鸡油工艺条件的研究[J].食品科学,2013,38(11):133-136.
[7]战东胜,张维农,齐玉堂,等.加工过程中油脂色泽影响因素初探[J].中国油脂,2012,37(7):8-12.
[8]周石洋,陈玲.食用油脂中酸价的测定[J].粮食科学与经济,2014,39(4):37-63.
[9]郑翠翠,刘军,邹宇晓,等.油脂加工过程中氧化稳定性的研究进展[J].中国油脂,2014,39(7):53-57.
[10]李申.分子光谱法测油脂酸价碘价及过氧化值[D].郑州:河南工业大学,2016:1-3.
[11]董丙坤,董菊芬.食用油脂中碘价的测定[J].河南农业学术研究,2010(1):54-56.
[12]GERBER M,THIEBAUT A,ASTORG P,et al.Dietary fat,fatty acid composition and risk of cancer[J].Eur JLipid Sci Technol,2005,107(7/8):540-559.
[13]井银成,范璐,杨国龙,等.基于脂肪酸分析识别猪油和鸡油[J].河南工业大学学报,2011,32(6):40-44.