加工工艺对鸡酥松脂肪氧化的影响
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(1.合肥工业大学 食品科学与工程学院/安徽省农产品精深加工省级实验室, 安徽 合肥 230009;2.安徽昊东食品有限公司, 安徽 合肥 231533)

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Effect of Process on Lipid Oxidation of Chicken Crisp Floss
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(1.School of Food Science and Engineering/Anhui Key Laboratory of Intensive Processing of Agricultural Products, Hefei University of Technology, Hefei 230009, China;2.Anhui Haodong Food Company, Hefei 231533, China)

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    摘要:

    为研究加工工艺对鸡酥松加工过程脂肪氧化的影响,考察蒸煮时间、蒸煮温度、炒松时间对2-硫代巴比妥酸值的影响,分析炒松工艺对鸡酥松脂肪氧化以及综合评分的影响,结果表明,炒松时间显著影响脂肪氧化,加工工艺中对脂肪氧化影响程度由大到小依次为炒松时间、蒸煮温度和初煮时间,而影响产品综合评估得分的因素由强至弱依次为炒松时间、初煮时间和蒸煮温度;优化后较适的加工工艺条件为初煮50min、复煮10min、蒸煮温度90℃、炒松时间20min、2-硫代巴比妥酸作用底物值为2.26mg/kg。产品综合评分与2-硫代巴比妥酸作用底物值的趋势并不完全吻合,鸡酥松加工过程中的工艺影响脂肪氧化程度和产品品质。

    Abstract:

    To study the effect of processing technologies on lipid oxidation of chicken crisp floss, effects of cooking time, cooking temperature, and frying time on 2-thiobarbituric acid reactive substrates were investigated, and effects of frying technologies on comprehensive scores and lipid oxidation of chicken crisp floss were also analyzed. The results showed frying time significantly affected lipid oxidation, while the initial cooking time did not have significant impact on lipid oxidation. In addition, the sequences of factors influencing the comprehensive evaluation score were frying time, initial cooking time, and cooking temperature. The optimal conditions were initial cooking time 50min, recooking time 10min, cooking temperature 90℃, and frying time 20min, and the finial content of 2-thiobarbituric acid reactive substrates was 2.26mg/kg. Furthermore, the trend of the comprehensive score was not entirely consistent to the 2-thiobarbituric acid reactive substrates value. The technologies during the processing of chicken crisp floss affected the fat oxidation and product quality.

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杜明睿,杨培周,程杰顺,柏林,操丽丽,姜绍通,单浩东.加工工艺对鸡酥松脂肪氧化的影响[J].食品科学技术学报,2019,37(1):98-103.

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  • 收稿日期:2017-06-22
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  • 在线发布日期: 2019-01-21
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