摘要
目的:了解不同存放条件对油炸食品酸价和过氧化值的影响。方法:从市场随机购买不同保存时期的方便面,并在购买油炸食品(馓子酥)后,在冰箱和室温下放置4天、8天,按国标方法分别测定其酸价和过氧化值。结果:超市购买接近保质期的方便面过氧化值明显高于购自批发市场相同品牌者。随着放置时间的增加,油炸食品的过氧化值明显增高,第4天、第8天的过氧化值高于第0天,而第8天的又高于第4天。室温存放第8天馓子酥的酸价明显高于第0天。在相同保存时间内,室温敞口保存油炸食品的过氧化值明显高于冰箱避光密闭保存者。结论:保存时间、光照、温度及氧气等对油炸食品的酸价、过氧化值有较大影响。
Objective：To learn the effect of different preservation conditions on acid value（AV） and peroxide value（POV） for fried food.Methods： The instant noodles were bought randomly from the market in different preservation time.Fried shortbread were laid in room temperature or refrigerator for 4 and 8 days.Their AV and POV were determined according to the standard methods.Results： The POV of the instant noodles near guarantee period from the supermarket was obviously higher than that from the wholesale market.Along with storage time,the POV of the fried food obviously increased.The POV on the 4th day and the 8th day was obviously higher than that at the beginning,and POV on the 8th day was higher than that on the 4th day.On the 8th day,the AV of the fried shortbread kept in room temperature was also higher than that at the beginning. In the same preservation time,the POV of the fried food kept in the room temperature,exposed to light and oxygen was obviously higher than that kept in the refrigerator free of the light and oxygen.Conclusions： The preservation time,light,oxygen,temperature and so on greatly affect the acid value and peroxide value of the fried food.
出处
《中国卫生检验杂志》
CAS
2010年第11期2809-2810,2814,共3页
Chinese Journal of Health Laboratory Technology
关键词
油炸食品
存放条件
酸价
过氧化值
Fried food
Preservation condition
Acid value
Peroxide value
