摘要
为了解可乐猪腊肉加工过程中脂肪酸的变化情况,以可乐猪肉为研究对象,采用SZF-06C粗脂肪测定仪结合GC-14C型气相色谱仪对腊肉原料、腌制、烘烤和成品4个阶段的脂肪酸进行了测定分析。结果表明:在腊肉加工过程中共检测出17种脂肪酸,主要是硬脂酸、油酸、棕榈酸、亚油酸;总脂肪酸含量显著上升(P<0.05),总上升量约23.47mg/μL。饱和脂肪酸含量显著下降(P<0.05),不饱和脂肪酸显著上升(P<0.05),饱和脂肪酸中棕榈酸、硬脂酸与不饱和脂肪酸油酸在加工过程中变化显著(P<0.05),呈负相关。
In order to understand the changes of fatty acids in the manufacturing process of coke pig bacon,by using coke pigs as the research object,the authors selected SZF-06Ccrude fat analyzer combined with GC-14Cgas chromatograph to analyze the changes of fatty acids in four stages including raw material,marinated,baked and product.The results showed that a total of 17kinds of fatty acids were detected.Stearic acid,oleic acid,palmitic acid and linoleic acid were the main components;the total fatty acids content increased significantly,which was 23.47 mg/uL.The saturated fatty acid content significantly decreased(P<0.05),but the unsaturated fatty acid increased significantly(P<0.05).The saturated fatty acids including palmitic acid,stearic acid and unsaturated fatty acids oleic acid varied significantly with negative correlation.
出处
《贵州农业科学》
CAS
北大核心
2013年第10期142-145,共4页
Guizhou Agricultural Sciences
基金
毕节实验区科技项目"毕节实验区可乐猪及乌骨鸡加工特性及其产品开发"[毕循专合字(2010)2K010]
关键词
可乐猪
腊肉
脂肪酸
变化
coke pig
bacon
fatty acid
change
