食品与发酵工业2015，Vol.41Issue(8)：220-223,4.DOI:10.13995/j.cnki.11-1802/ts.201508041
牛油火锅底料冷藏储存过程中品质变化
Quality changes during cold storage of butter hotpot seasoning
摘要
Abstract
In this study,changes in moisture content,acid value,peroxide value,resiniferatoxin,compositions and relative amount of fatty acids of butter hotpot seasoning were investigated during cold storage at 4 ℃.The results showed that the water content,acid value,peroxide value increased with the cold storage and the oxidation speed of oil was accelerated.The content of resiniferatoxin decreased during cold storage and its degradation rate gradually slowed down.The contents of the unsaturated fatty acid decreased while the contents of lower fatty acid increased.These results indicate that control the fatty acids change during cold storage can help the quality and shelf life of butter hotpot seasoning.关键词
牛油火锅底料/冷藏储存/品质变化Key words
butter hotpot seasoning/cold storage/quality change引用本文复制引用
古霞,闫天龙,邓维泽,李明元..牛油火锅底料冷藏储存过程中品质变化[J].食品与发酵工业,2015,41(8):220-223,4.基金项目
四川省科技厅科技支撑计划(2011NZ0071) （2011NZ0071）
