食品科学技术学报2019，Vol.37Issue(1)：98-103,6.DOI:10.3969/j.issn.2095-6002.2019.01.015
加工工艺对鸡酥松脂肪氧化的影响
Effect of Process on Lipid Oxidation of Chicken Crisp Floss
杜明睿 1杨培周 1程杰顺 1柏林 1操丽丽 1姜绍通 1单浩东2
作者信息
- 1. 合肥工业大学 食品科学与工程学院/安徽省农产品精深加工省级实验室,安徽 合肥 230009
- 2. 安徽昊东食品有限公司,安徽 合肥 231533
- 折叠
摘要
Abstract
To stud≥ the effect of processing technologies on lipid oxidation of chicken crisp floss, effects of cooking time, cooking temperature, and fr≥ing time on 2-thiobarbituric acid reactive substrates were in-vestigated, and effects of fr≥ing technologies on comprehensive scores and lipid oxidation of chicken crisp floss were also anal≥zed. The results showed fr≥ing time significantl≥ affected lipid oxidation, while the initial cooking time did not have significant impact on lipid oxidation. In addition, the sequences of fac-tors influencing the comprehensive evaluation score were fr≥ing time, initial cooking time, and cooking temperature. The optimal conditions were initial cooking time 50 min, recooking time 10 min, cooking temperature 90℃, and fr≥ing time 20 min, and the finial content of 2-thiobarbituric acid reactive sub-strates was 2. 26 mg/kg. Furthermore, the trend of the comprehensive score was not entirel≥consistent to the 2-thiobarbituric acid reactive substrates value. The technologies during the processing of chicken crisp floss affected the fat oxidation and product qualit≥.关键词
鸡酥松/肉松/脂肪氧化/2-硫代巴比妥酸反应产物/工艺优化Key words
chicken crisp floss/meat floss/lipid oxidation/2-thiobarbituric acid reactive substances/technological optimization分类
轻工纺织引用本文复制引用
杜明睿,杨培周,程杰顺,柏林,操丽丽,姜绍通,单浩东..加工工艺对鸡酥松脂肪氧化的影响[J].食品科学技术学报,2019,37(1):98-103,6.
