干法分提鸡油的贮藏稳定性
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摘要
采用干法分提工艺将原料鸡油进行分离,并在模拟快速氧化(60℃)条件下测定原料鸡油、液态鸡油和固态鸡油的色差、熔点、过氧化值和丙二醛含量的变化趋势。结果表明:液态鸡油的平均提取率为67.7%,色泽浅暗,亮度最低;熔点由低到高为液态鸡油<原料鸡油<固态鸡油;模拟快速氧化能够使鸡油亮度值降低,过氧化值和丙二醛含量显著增加;相同贮藏时间内液态鸡油的过氧化值增幅最大,固态鸡油增加最慢;而液态鸡油的丙二醛含量变化相对较小,固态鸡油增幅最大。经过干法分提得到的鸡油产品能够更好地满足不同产品的加工需求。
In this paper, the separation of raw chicken fat was studied by dry fractionation. The changing pattern of color difference, melting point, peroxide value(POV) and malondialdehyde(MDA) content of raw chicken fat, liquid chicken fat and solid chicken fat was measured under simulated fast oxidation(60 ℃). The results showed that the average extraction efficiency of liquid chicken fat was 67.7%, which showed the lowest lightness value(L~*). Simulated fast oxidation decreased L~* and markedly POV and MDA content of chicken fat. Liquid chicken fat showed the highest increase in POV after the same storage time, while solid chicken fat had the lowest increase in POV. In addition, MDA content of liquid chicken fat was little changed whereas the highest increase in MDA content was observed for solid chicken fat. To sum up, chicken fat obtained by dry fractionation can meet the demands for the development and utilization of chicken fat products.
In this paper, the separation of raw chicken fat was studied by dry fractionation. The changing pattern of color difference, melting point, peroxide value(POV) and malondialdehyde(MDA) content of raw chicken fat, liquid chicken fat and solid chicken fat was measured under simulated fast oxidation(60 ℃). The results showed that the average extraction efficiency of liquid chicken fat was 67.7%, which showed the lowest lightness value(L~*). Simulated fast oxidation decreased L~* and markedly POV and MDA content of chicken fat. Liquid chicken fat showed the highest increase in POV after the same storage time, while solid chicken fat had the lowest increase in POV. In addition, MDA content of liquid chicken fat was little changed whereas the highest increase in MDA content was observed for solid chicken fat. To sum up, chicken fat obtained by dry fractionation can meet the demands for the development and utilization of chicken fat products.
引文
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[23]ALI M A,ISLAM M A,OTHMAN N H,et al.Effect of heating on oxidation stability and fatty acid composition of microwave roasted ground nut seed oil[J].Journal of Food Science and Technology,2017,54(13):4335-4343.
[24]谭念,赵昕,罗诗棋,等.稻米油高温加热脂肪酸的形成和变化[J].食品工业,2015(8):193-195.
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[26]曹文明,薛斌,袁超,等.油脂氧化酸败研究进展[J].粮食与油脂,2013,203(3):1-5.DOI:10.3969/j.issn.1008-9578.2013.03.003.
[27]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(7):53-57.
[28]刘春艳,李昌模,若文靓,等.加热过程甘油二酯油和调和油的氧化稳定性评价[J].粮油食品科技,2012,20(2):15-18.DOI:10.3969/j.issn.1007-7561.2012.02.007.
[29]刘耀敏,毛艳贞,宋军,等.饲料用油脂新鲜度评价体系的研究[J].饲料工业,2012,33(7):61-64.DOI:10.3969/j.issn.1001-991X.2012.07.017.
[30]宋俊杰,张成,管武太,等.饲用猪油的质量与氧化稳定性评定[J].中国畜牧杂志,2017,53(7):61-66.DOI:10.19556/j.0258-7033.2017-07-061.
[2]FARMANI J,ROSTAMMIRI L.Characterization of chicken waste fat for application in food technology[J].Journal of Food Measurement and Characterization,2015,9(2):143-150.DOI:10.1007/s11694-014-9219-y.
[3]宋贤良,成亚斌,黄凯信,等.精炼盐焗鸡卤汁分离鸡油的基本特性[J].食品与发酵工业,2015,41(6):155-158.DOI:10.13995/j.cnki.11-1802/ts.201506029.
[4]张永刚,印遇龙,黄瑞林,等.多不饱和脂肪酸的营养作用及其基因表达调控[J].中国饲料,2006,27(13):273-277.DOI:10.3969/j.issn.1004-3314.2006.13.006.
[5]文杰.我国肉鸡产业现状与鸡肉安全[J].北方牧业,2013(8):13.
[6]魏超昆,刘关瑞,房想,等.鸡油干法分提固脂结晶行为表征[J].中国油脂,2016,41(12):60-64.
[7]马嫄,朱胜华,胡春梅,等.VE复合抗氧化剂在鸡油中的抗氧化性能研究[J].中国粮油学报,2012,27(8):48-51.DOI:10.3969/j.issn.1003-0174.2012.08.011.
[8]李红,毕艳英.鸡油的制取与精制[J].中国油脂,2009,34(10):18-20.DOI:10.3321/j.issn:1003-7969.2009.10.006.
[9]殷比,芮汉明,张立彦.微波熬炼制取鸡油的条件研究[J].现代食品科技,2010,26(11):1223-1228.DOI:10.3969/j.issn.1673-9078.2010.11.015.
[10]李向阳,赵飞,孙思远,等.鸡油的化学成分及制备工艺研究[J].粮油食品科技,2017,25(3):44-47.DOI:10.3969/j.issn.1007-7561.2017.03.009.
[11]王俊青.调香鸡油的制作方法:中国,CN 103431076 B[P].2014.
[12]SHEU K S,CHEN T C.Yield and quality characteristics of edible broiler skin fat as obtained from five rendering methods[J].Journal of Food Engineering,2002,55(3):263-269.DOI:10.1016/S0260-8774(02)00100-0.
[13]陈杭君,毛金林,陈文煊,等.富含油脂食品的抗氧化研究现状[J].澎江农业科学,2006(3):335-337.DOI:10.3969/j.issn.0528-9017.2006.03.038.
[14]ARNAUD E,COLLIGNAN A.Chicken fat dry fractionation:effects of temperature and time on crystallization,filtration and fraction properties[J].European Journal of Lipid Science and Technology,2010,110(3):239-244.DOI:10.1002/ejlt.200800174.
[15]FARMANI J,ROSHANI S,GHABOOS H H.Physicochemical properties of chicken fat as affected by rendering condition[J].Advances in Food Sciences,2016,38(1):35-43.DOI:10.1186/s12919-018-0097-x.
[16]张东明,马美湖.干法分提制备液化猪油工艺[J].食品科学,2012,33(14):78-84.
[17]张虹.大豆油回味产生机理的研究[D].天津:天津科技大学,2013.
[18]郑良清,罗诗棋,张荣,等.长时间高温加热对食用植物油脂酸价的影响[J].广东化工,2016,43(15):31-32.DOI:10.3969/j.issn.1007-1865.2016.15.014.
[19]DALZIEL C J,KLIEM K E,GIVENS D I.Fat and fatty acid composition of cooked meat from UK retail chickens labelled as from organic and non-organic production systems[J].Food Chemistry,2015,179:103-108.DOI:10.1016/j.foodchem.2015.01.118.
[20]SONG J,KIM M J,KIM Y J,et al.Monitoring changes in acid value,total polar material,and antioxidant capacity of oils used for frying chicken[J].Food Chemistry,2017,220:306-312.DOI:10.1016/j.foodchem.2016.09.174.
[21]ZHANG Q,SALEH A S,CHEN J,et al.Chemical alterations taken place during deep-fat frying based on certain reaction products:a review[J].Chemistry and Physics of Lipids,2012,165(6):662-681.DOI:10.1016/j.chemphyslip.2012.07.002.
[22]李杰,赵声兰,陈朝银.食用油天然抗氧化剂的研究与开发[J].食品工业科技,2015,36(2):373-378.DOI:10.13386/j.issn1002-0306.2015.02.073.
[23]ALI M A,ISLAM M A,OTHMAN N H,et al.Effect of heating on oxidation stability and fatty acid composition of microwave roasted ground nut seed oil[J].Journal of Food Science and Technology,2017,54(13):4335-4343.
[24]谭念,赵昕,罗诗棋,等.稻米油高温加热脂肪酸的形成和变化[J].食品工业,2015(8):193-195.
[25]曹君.不同脂肪酸结构食用油的氧化规律及其动力学研究[D].南昌:南昌大学,2015.
[26]曹文明,薛斌,袁超,等.油脂氧化酸败研究进展[J].粮食与油脂,2013,203(3):1-5.DOI:10.3969/j.issn.1008-9578.2013.03.003.
[27]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(7):53-57.
[28]刘春艳,李昌模,若文靓,等.加热过程甘油二酯油和调和油的氧化稳定性评价[J].粮油食品科技,2012,20(2):15-18.DOI:10.3969/j.issn.1007-7561.2012.02.007.
[29]刘耀敏,毛艳贞,宋军,等.饲料用油脂新鲜度评价体系的研究[J].饲料工业,2012,33(7):61-64.DOI:10.3969/j.issn.1001-991X.2012.07.017.
[30]宋俊杰,张成,管武太,等.饲用猪油的质量与氧化稳定性评定[J].中国畜牧杂志,2017,53(7):61-66.DOI:10.19556/j.0258-7033.2017-07-061.