高压静电处理加热对鸡油理化特性的影响
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摘要
将鸡油进行高压静电处理加热(处理组)和普通加热(对照组),测定其过氧化值、酸价、丙二醛含量和色差等指标的变化,研究高压静电处理加热对鸡油理化特性的影响。结果表明:与普通加热处理鸡油相比,高压静电处理加热鸡油的过氧化值、酸价和丙二醛含量均相对较低(P<0.05);不同加热时间和不同加热方式之间鸡油的亮度值、红度值和黄度值均无明显的变化规律。高压静电处理加热能有效抑制鸡油的氧化和酸败,提高其热稳定性,延缓其食用品质的劣化。
The effect of high-voltage electrostatic field(HVEF) treatment on the physicochemical properties of chicken fat was studied. After being subjected to HVEF treatment or ordinary heating(control), changes in the peroxide value, acid value, malondialdehyde(MDA) content and color parameters of chicken fat were determined. The results showed that the peroxide value, acid value and MDA level of HVEF treated samples were lower than those of control samples(P < 0.05). All three color parameters showed irregular changes with heating time and methods. To sum up, HVEF could pronouncedly inhibit the oxidation and rancidity of the fat, improve its thermal stability and delay quality deterioration.
The effect of high-voltage electrostatic field(HVEF) treatment on the physicochemical properties of chicken fat was studied. After being subjected to HVEF treatment or ordinary heating(control), changes in the peroxide value, acid value, malondialdehyde(MDA) content and color parameters of chicken fat were determined. The results showed that the peroxide value, acid value and MDA level of HVEF treated samples were lower than those of control samples(P < 0.05). All three color parameters showed irregular changes with heating time and methods. To sum up, HVEF could pronouncedly inhibit the oxidation and rancidity of the fat, improve its thermal stability and delay quality deterioration.
引文
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[28]SONG J H,KIM S,KIM J,et al.Oxidative properties and moisture content in repeatedly used oils for french fries and breaded chickens during frying[J].European Journal of Lipid Science and Technology,2017,119(6):1600279.
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[30]MA R X,GAO T,SONG L,et al.Effects of oil-water mixed frying and pure-oil frying on the quality characteristics of soybean oil and chicken chop[J].Food Science and Technology,2016,36(2):329-336.DOI:10.1590/1678-457X.0092.
[2]CHOE E,MIN D B.Mechanisms and factors for edible oil oxidation[J].Comprehensive Reviews in Food Science and Food Safety,2010,5(4):169-186.DOI:10.1111/j.1541-4337.2006.00009.x.
[3]CHAIYASIT W,ELIAS R J,MCCLEMENTS D J,et al.Role of physical structures in bulk oils on lipid oxidation[J].Critical Reviews in Food Science and Nutrition,2007,47(3):299-317.DOI:10.1080/10408390600754248.
[4]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.
[5]CHOE E,MIN D B.Chemistry of deep-fat frying oils[J].Journal of Food Science,2007,72(5):77-86.DOI:10.1111/j.1750-3841.2007.00352.x.
[6]MIN D B,WEN J.Effects of dissolved free oxygen on the volatile compounds of oil[J].Journal of Food Science,1983,48(5):1429-1430.DOI:10.1111/j.1365-2621.1983.tb03508.x.
[7]ALADEDUNYE F A.Curbing thermo-oxidative degradation of frying oils:current knowledge and challenges[J].European Journal of Lipid Science and Technology,2015,117(11):1867-1881.DOI:10.1002/ejlt.201500047.
[8]JERKOVI?I,MASTELI?J,TARTAGLIA S.A study of volatile flavour substances in Dalmatian traditional smoked ham:impact of dry-curing and frying[J].Food Chemistry,2007,104(3):1030-1039.DOI:10.1016/j.foodchem.2007.01.013.
[9]RAMíREZ M R,ESTéVEZ M,MORCUENDE D,et al.Effect of the type of frying culinary fat on volatile compounds isolated in fried pork loin chops by using SPME-GC-MS[J].Journal of Agricultural and Food Chemistry,2004,52(25):7637-7643.
[10]ZHANG Qing,QIN Wen,LIN Derong,et al.The changes in the volatile aldehydes formed during the deep-fat frying process[J].Journal of Food Science and Technology,2015,52(12):7683-7696.DOI:10.1007/s13197-015-1923-z.
[11]KANNER J.Dietary advanced lipid oxidation endproducts are risk factors to human health[J].Molecular Nutrition and Food Research,2007,51(9):1094-1101.DOI:10.1002/mnfr.200600303.
[12]BANSAL G,ZHOU W,BARLOW P J,et al.Review of rapid tests available for measuring the quality changes in frying oils and comparison with standard methods[J].Critical Reviews in Food Science and Nutrition,2010,50(6):503-514.DOI:10.1080/10408390802544611.
[13]CHOE E,MIN D B.Chemistry of deep-fat frying oils[J].Journal of Food Science,2007,72(5):77-86.DOI:10.1111/j.1750-3841.2007.00352.x.
[14]RAHIMI J,ADEWALE P,NGADI M,et al.Changes in the textural and thermal properties of batter coated fried potato strips during post frying holding[J].Food and Bioproducts Processing,2017,102:136-143.DOI:10.1016/j.fbp.2016.12.013.
[15]郭海枫,王颉,王强.高压静电技术在食品加工中的应用[J].保鲜与加工,2008,8(2):1-3.DOI:10.3969/j.issn.1009-6221.2008.02.002.
[16]解祥学,孟庆翔,刘萍,等.高压静电熟化对牛肉食用品质的影响[C]//中国畜牧兽医学会动物营养学分会第十一次全国动物营养学术研讨会论文集.北京:中国畜牧兽医学会动物营养学分会,2012:144-148.
[17]郭衍银,朱艳红,赵向东,等.高压静电对速冻冬枣解冻品质的影响[J].制冷学报,2009,30(2):45-48.DOI:10.3969/j.issn.0253-4339.2009.02.008.
[18]姚薇,王标,马玲,等.高压静电场冻融处理对肉糜品质的影响[J].农产品加工,2016(3):17-19.DOI:10.16693/j.cnki.1671-9646(X).2016.02.005.
[19]李新建.高压静电场对鲜切绿豆芽品质的影响[J].现代农业科技,2009(23):355;358.DOI:10.3969/j.issn.1007-5739.2009.23.236.
[20]蒋耀庭,常秀莲,李磊.高压静电场处理鲜切青花菜保鲜的影响[J].食品科学,2012,33(12):299-302.
[21]孙贵宝,刘铁玲,梁鹏,等.高压静电场处理对青椒鲜度保持的影响[J].农机化研究,2007(3):134-135.DOI:10.3969/j.issn.1003-188X.2007.03.043.
[22]肖艳辉,何金明,张贵虹.高压静电场对草莓贮藏效果的影响[J].江苏农业科学,2007(1):175-177.DOI:10.3969/j.issn.1002-1302.2007.01.061.
[23]张薇薇.高压电场和抗氧化剂处理对油脂抗氧化作用效果研究[D].太原:山西农业大学,2013.
[24]杨滢,陈奕,张志芳,等.油炸过程中3种植物油脂肪酸组分含量及品质的变化[J].食品科学,2012,33(23):36-41.
[25]孙灵霞,任二芳,赵改名,等.油炸过程中煎炸油和鸡肉串的品质变化及其相关性研究[J].食品工业科技,2014,35(3):86-88.
[26]ALADEDUNYE F A,PRZYBYLSKI R.Protecting oil during frying:a comparative study[J].European Journal of Lipid Science and Technology,2009,111(9):893-901.DOI:10.1002/ejlt.200900020.
[27]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.
[28]SONG J H,KIM S,KIM J,et al.Oxidative properties and moisture content in repeatedly used oils for french fries and breaded chickens during frying[J].European Journal of Lipid Science and Technology,2017,119(6):1600279.
[29]MASKAN M.Change in colour and rheological behaviour of sunflower seed oil during frying and after adsorbent treatment of used oil[J].European Food Research and Technology,2003,218(1):20-25.DOI:10.1007/s00217-003-0807-z.
[30]MA R X,GAO T,SONG L,et al.Effects of oil-water mixed frying and pure-oil frying on the quality characteristics of soybean oil and chicken chop[J].Food Science and Technology,2016,36(2):329-336.DOI:10.1590/1678-457X.0092.