猪不同部位脂肪理化检测及结晶特性分析
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摘要
对猪腹部、皮下和肌间等不同部位的7种脂肪理化性质进行分析,并利用差示扫描量热法(DSC)、X-射线衍射法及偏光显微镜对其热力学性质、结晶特性和晶体微观形态进行对比研究。结果表明:不同部位猪脂熔点变化范围为28. 2～46. 3℃,胆固醇含量变化范围在654～2 189mg/kg之间,差异较大;腹部内脂肪的固体脂肪含量(SFC)及饱和脂肪酸含量比皮下脂肪和肌间脂肪的高;网油和冠油在熔化及结晶过程中主要有两种晶型的变化,常温下以β型为主,晶体颗粒粗大;板油、五花油和前腿油以β晶型为主,后腿油和背膘油中α、β'、β晶型都存在,这5种油脂结晶网络相较于网油和冠油,球晶大小不一,无规则性,前腿油和后腿油中存在部分游离片状晶体。由于猪不同部位脂肪的性能差异大,在生产应用中可根据实际需要选择不同的猪脂原料。
The physicochemical properties of seven kinds of fat samples derived from the abdomen,subcutaneous and intramuscular of pig were analyzed,and their thermodynamic properties,crystallization characteristics and crystal morphology were further determined using differential scanning calorimetry(DSC),X-ray diffraction method and polarized light microscopy.The results showed that the melting point of pig fat(28.2-46.3 ℃) and cholesterol content(654-2 189 mg/kg) varied greatly in different samples,and the solid fat content and saturated fatty acid content of the fat from abdomen were higher than those of the subcutaneous and intramuscular fats.The reticular and corn-like fat had two types of crystal in the process of melting and crystallization.Their crystal form was mainly β-type and their crystals were coarse at room temperature.The crystal forms of leaf lard,intramuscular and foreleg fat were also mainlyβ-type,while α,β' and β crystal forms were found in the hind leg and back fat samples.Except for the reticular and corn-like fat,crystal network of the other five samples had different-size and irregula spherulites.Some flake crystals also existed in the fore and hind leg fat samples.Producers could select raw materials in production according to the characteristics of different parts of pig fat.
The physicochemical properties of seven kinds of fat samples derived from the abdomen,subcutaneous and intramuscular of pig were analyzed,and their thermodynamic properties,crystallization characteristics and crystal morphology were further determined using differential scanning calorimetry(DSC),X-ray diffraction method and polarized light microscopy.The results showed that the melting point of pig fat(28.2-46.3 ℃) and cholesterol content(654-2 189 mg/kg) varied greatly in different samples,and the solid fat content and saturated fatty acid content of the fat from abdomen were higher than those of the subcutaneous and intramuscular fats.The reticular and corn-like fat had two types of crystal in the process of melting and crystallization.Their crystal form was mainly β-type and their crystals were coarse at room temperature.The crystal forms of leaf lard,intramuscular and foreleg fat were also mainlyβ-type,while α,β' and β crystal forms were found in the hind leg and back fat samples.Except for the reticular and corn-like fat,crystal network of the other five samples had different-size and irregula spherulites.Some flake crystals also existed in the fore and hind leg fat samples.Producers could select raw materials in production according to the characteristics of different parts of pig fat.
引文
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[2]李慧灵.猪油基酥皮油的制备及应用研究[D].江苏无锡:江南大学,2017.
[3]冀聪伟,陆健,孟宗,等.猪油与棕榈硬脂酶法酯交换制备零反式脂肪酸起酥油的研究[J].中国油脂,2011,36(12):20-24.
[4]DA SILVA R C,COTTING L N,POLTRONIERI T P,et al. The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil[J]. LWT-Food Sci Technol,2009,42(7):1275-1282.
[5]DA SILVA R C,HAZZAN M,CAPACLA I R,et al. Continuous enzymatic interesterification of lard and soybean oil blend:effects of different flow rates on physical properties and acyl migration[J]. J Mol Catal B-Enzym,2012,76(9):23-28.
[6]彭丽娟.猪油酶法制备母乳化结构油脂的研究[D].杭州:浙江大学,2012.
[7]FEREIDOON S.贝雷:油脂化学与工艺学[M]. 6版.王兴国,金青哲,译.北京:中国轻工业出版社,2016:149.
[8]潘开林,朱丹丹.不同部位猪油品质特点的比较[J].食品科技,2016,41(12):83-86.
[9] SOUZA V D,DEMAN J M,DEMAN L. Short spacings and polymorphic forms of natural and commercial solid fats:a review[J]. J Am Oil Chem Soc,1990,67(11):835-843.
[10]周胜利.牛油基起酥油品质缺陷及其改善的研究[D].江苏无锡:江南大学,2011.
[11]MICHIEL J,JOHN B. Composition and stability of olive oil following partial crystallization[J]. Food Res Int,2009,42(7):826-831.
[12]METIN S,RICHARD W H. Thermal analysis of isothermal crystallization kinetics in blends of cocoa butter with milk fat or milk fat fractions[J]. J Am Oil Chem Soc,1998,75(11):1617-1624.
[13]SZYDLOWSKA-CZERNIAK A,KARLOVITS G,LACH M,et al. X-ray diffraction and differential scanning calorimetry studies ofβ'→βtransitions in fat mixtures[J].Food Chem,2005,92(1):133-141.
[14]ROUSSEAU D,HODGE S M,NICKERSON M T,et al.Regulating the beta'→beta polymorphic transition in food fats[J]. J Am Oil Chem Soc,2005,82(1):7-12.
[15] SATO K. Crystallization behaviour of fats and lipids—a review[J]. Chem Eng Sci,2001,56(7):2255-2265.
[16] CAMPBELL S D,GOFF H D,ROUSSEAU D,et al.Comparison of crystallization properties of a palm stearin/canola oil blend and lard in bulk and emulsified form[J].Food Res Int,2002,35(10):935-944.