食品科学技术学报2019，Vol.37Issue(6)：29-36,8.DOI:10. 3969/j. issn. 2095﹣6002. 2019. 06. 005
加热方式对鸡肉制品不同部位脂质氧化的影响
Effect of Heating Methods on Lipid Oxidation in Different Parts of Chicken Products
摘要
Abstract
In order to investigate the changes and influencing factors of lipid oxidation situation during heating and cold storage. The meat from chest, leg, subcutaneous fat of yellow feather broilers were se﹣lected and the fat content and lipid composition were compared. The whole broiler was heated by micro﹣wave, roasting, boiling and steaming, respectively. The peroxide value (POV) and secondary metabolite malonaldehyde ( MDA) were measured. The results showed that the content of neutral fat in subcutaneous fat was higher, which was significantly different with that in leg and chest, and was opposite to the distri﹣bution of phospholipids. The content of polyunsaturated fatty acids and essential fatty acids in leg was sig﹣nificantly higher than that in chest and subcutaneous fat. Processing and refrigeration significantly in﹣creased the content of MDA in all samples. With storage of 4 days, the POV of all samples were in﹣creased first and then decreased. The oxidation rate of chest, leg and subcutaneous fat was fastest after boiling, and MDA increasing was slowest in leg after roasting. There was a significant difference among the heating methods ( P<0. 01) .关键词
鸡肉/加热方式/脂质组成/脂质氧化/过氧化值/丙二醛Key words
chicken/ heating methods/ lipid composition/ lipid oxidation/ peroxide value/ malonalde﹣hyde分类
轻工纺织引用本文复制引用
谢东娜,王道营,闫征,诸永志,王咏梅,陈本生,徐为民..加热方式对鸡肉制品不同部位脂质氧化的影响[J].食品科学技术学报,2019,37(6):29-36,8.基金项目
国家现代农业产业(肉鸡)技术体系建设专项(CARS-41) （肉鸡）
江苏省自然科学基金资助项目( BK20161378) （ BK20161378）
江苏省农业科技自主创新项目(CX(18)1006) （CX(18）
常州市科技支撑计划项目(CE20172004). （CE20172004）
