肉类研究2018，Vol.32Issue(5)：15-18,4.DOI:10.7506/rlyj1001-8123-201805003
高压静电处理加热对鸡油理化特性的影响
Effect of High-Voltage Electrostatic Field Treatment on Physicochemical Properties of Chicken Fat
摘要
Abstract
The effect of high-voltage electrostatic field (HVEF) treatment on the physicochemical properties of chicken fat was studied. After being subjected to HVEF treatment or ordinary heating (control), changes in the peroxide value, acid value, malondialdehyde (MDA) content and color parameters of chicken fat were determined. The results showed that the peroxide value, acid value and MDA level of HVEF treated samples were lower than those of control samples (P ＜ 0.05). All three color parameters showed irregular changes with heating time and methods. To sum up, HVEF could pronouncedly inhibit the oxidation and rancidity of the fat, improve its thermal stability and delay quality deterioration.关键词
高压静电/加热/鸡油/理化特性/氧化/酸败Key words
high-voltage electrostatic field/heating/chicken fat/physicochemical properties/oxidation/rancidity分类
轻工纺织引用本文复制引用
徐坤,秦燕兰,蔡婷娅,刘俊雯,史翠平,王宝维,李鹏,孙京新,黄明,王述柏,左常熙,金钧..高压静电处理加热对鸡油理化特性的影响[J].肉类研究,2018,32(5):15-18,4.基金项目
山东省现代农业产业技术体系家禽创新团队项目(SDAIT-11-11) （SDAIT-11-11）
山东省农业重大应用技术创新项目(6681301) （6681301）
江苏省"双创计划"(双创博士类)项目(苏人才办[2015]26号) （双创博士类）
