狮子头加工过程中脂肪及脂肪酸组分的变化

对狮子头加工过程中原料、凝胶、成型、炖煮等不同阶段的样品以及成品的粗脂肪含量、硫代巴比妥酸( TBARS )值及脂肪酸含量进行了测定.研究结果表明:狮子头在加工过程中脂肪含量显著下降( P<0.05 );从整体变化趋势上看, TBARS 值逐渐增大,在加工过程中变化显著( P<0.05 );检测得出棕榈酸( C16 : 0 )、硬脂酸( C18 : 0 )、油酸( C18 : 1 )以及亚油酸( C18 : 2 )为主要脂肪酸组分.不同炖煮时间,狮子头所含饱和脂肪酸( SFA )含量变化显著( P<0.05 ),单不饱和脂肪酸( MUFA )含量显著上升( P<0.05 ),而多不饱和脂肪酸( PUFA )含量显著下降( P<0.05 ).在不同加工条件下,随着炖煮时间的延长,狮子头中脂肪含量呈减低趋势,因炖煮时间和温度及添加物的影响,狮子头中脂肪发生一定程度的氧化,其中脂肪酸组分含量也发生了一定的变化.

Effect of cooking time on the content of fat and fatty acid components in Lionhead (a typical local dish in Yangzhou)

This paper discusses the changes of fat and fatty acid in the traditional lion head during the process of processing, and hopes to provide some references for the research on the nutrition and flavor of lion head. Experiments were carried out to determine the crude fat content, the thiobarbituric acid (TBARS) value and the fatty acid content of the raw materials, gel, molding, stewing and other stages of the process of lion head processing. Research indicates: During the stewing process, the content of fat decreased significantly (P<0.05); From the overall trend of change, the value of TBARS increased gradually and changed significantly during the stewing (P<0.05); Palmitic acid (C_16:0), stearic acid (C_18:0), oleic acid (C_18:1) and linoleic acid (C_18:2) were detected as the major fatty acids. The content of saturated fatty acid (SFA) in the head of the lion head changed significantly (P<0.05), the content of monounsaturated fatty acid (MUFA) increased significantly (P<0.05) and the content of PUFA decreased significantly (P<0.05). All in all, the lion head in the cooking process decreased fat content, fat moderate oxidation, fatty acid composition has changed.