摘要
为研究鸡油加工过程中理化指标的变化情况,以酸价、过氧化值、碘值、丙二醛含量、脂肪酸组成和香气成分为指标,对鸡油加工过程进行品质控制。结果表明:鸡油中不饱和脂肪酸含量达60%以上,油酸含量最高,含量为39.79%;加工过程中酸价和过氧化值呈先下降后上升的趋势;碘值呈下降趋势。加工过程未对鸡油的脂肪酸组成造成影响,但鸡油产品香气成分差异较大,其中空气介质中气味最强的物质为2,3-戊二酮。
The quality control of chicken oil processing process was carried out with the acid value, peroxide value, iodine value, fatty acid composition and aroma components as index. The results showed that the content of unsaturated fatty acids in chicken oil was more than 60%. that of oleic acid was the highest (39.79%). The acid value and peroxide value of chicken oil decreased first and then increased, while the iodine value showed a downward trend. The fatty acid composition of chicken oil was not affected by the processing process, but the aroma components of chicken oil products varied greatly, and the most odorous substance in air medium was 2,3-Pentanedione.
作者
薛淼
何新益
李旭
闫西纯
XUE Miao;HE Xin-yi;LI Xu;YAN Xi-chun(College of Food Science and Biological Engineering,Tianjin Agricultural University,Tianjin 300384,China;Tianjin Engineering Research Center Agricultural Products Processing,Tianjin 300384,China;Tianjin Agricultural Products Processing Science and Education Integrated Innovation Demonstration Base,Tianjin 300384,China;Tianjin Jinliang Grain and Oil Quality Inspection Center,Tianjin 300171,China;Tianjin Yixing Halal Food Com bany Limited,Tianjin 300300,China)
出处
《食品与机械》
北大核心
2019年第2期163-166,共4页
Food and Machinery
基金
一二三产业融合发展科技示范工程(编号:18ZXYENC00120)
关键词
鸡油
酸价
过氧化值
碘值
脂肪酸组成
气味成分
chicken oil
acid value
peroxide value
iodine value
fatty acid composition
odor composition
