北京工商大学学报：自然科学版2011，Vol.29Issue(6)：27-31,5.
调控氧化猪脂影响因素及其挥发性风味物质消长规律的研究
Study on Factors Affecting Controlled Oxidation of Lard and Dynamic Changes of Volatile Flavor Products
陈宏运 1吴肖 1孔令会1
作者信息
- 1. 广东汇香源生物科技股份有限公司,广东广州510663
- 折叠
摘要
Abstract
Peroxide value（POV）,anisidine value（p-AV） and acid value（AV） of oxidation products of lard were used as the physical and chemical indicators.The factor that may affect the controlled oxidation reaction of lard was investigated in the paper,including ventilation,temperature and time.The dynamic changes of volatile flavor oxidation products were analyzed.The results showed that the oxidation temperature and time were the key factors.The main volatile flavor compounds of oxidation production were aldehydes,alcohols and acids.The content of lactones and esters changed slightly and showed no regularity with each other.When the oxidation temperature was 130~140 ℃,reaction time was 3~4h,not only the oxidized products of lard got higher POV and p-AV values,but also the possible characteristic flavors,such as 2,4-decadienal,1-octen-3-ol,2-pentylfuran were concentrated in large quantities.关键词
猪脂/调控氧化/挥发性风味物质/消长规律Key words
lard/controlled oxidation/volatile flavor products/dynamic changes分类
轻工纺织引用本文复制引用
陈宏运,吴肖,孔令会..调控氧化猪脂影响因素及其挥发性风味物质消长规律的研究[J].北京工商大学学报：自然科学版,2011,29(6):27-31,5.
