| 干法分提鸡油的贮藏稳定性 |
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| 引用本文： | 李鹏,孙京新,王宝维,李静,许梦珊,黄明,王述柏,左常熙,金钧,秦燕兰,周兴虎,李国余.干法分提鸡油的贮藏稳定性[J].肉类研究,2018,32(7):54. |
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| 作者姓名： | 李鹏 孙京新 王宝维 李静 许梦珊 黄明 王述柏 左常熙 金钧 秦燕兰 周兴虎 李国余 |
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| 作者单位： | 1.青岛农业大学食品科学与工程学院，山东 青岛 266109；2.南京黄教授食品科技有限公司，江苏 南京 210095；3.青岛三统万福食品科技股份有限公司，山东 青岛 266700；4.山东新和盛农牧集团有限公司，山东 潍坊 261200；5.江苏中和食品有限公司，江苏 淮安 211700 |
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| 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）；山东省农业重大应用技术创新项目（6681301）；江苏省“双创计划”项目（双创博士类）（苏人才办[2015]26号）；江苏省苏北科技专项（富民强县）项目（BN2016083） |
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| 摘 要： | 采用干法分提工艺将原料鸡油进行分离，并在模拟快速氧化（60 ℃）条件下测定原料鸡油、液态鸡油和固态鸡油的色差、熔点、过氧化值和丙二醛含量的变化趋势。结果表明：液态鸡油的平均提取率为67.7%，色泽浅暗，亮度最低；熔点由低到高为液态鸡油＜原料鸡油＜固态鸡油；模拟快速氧化能够使鸡油亮度值降低，过氧化值和丙二醛含量显著增加；相同贮藏时间内液态鸡油的过氧化值增幅最大，固态鸡油增加最慢；而液态鸡油的丙二醛含量变化相对较小，固态鸡油增幅最大。经过干法分提得到的鸡油产品能够更好地满足不同产品的加工需求。
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| 关 键 词： | 鸡油 干法分提 热稳定性 过氧化值 丙二醛 |
Storage Stability of Chicken Fat Obtained by Dry Fractionation |
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| LI Peng,SUN Jingxin,WANG Baowei,LI Jing,XU Mengshan,HUANG Ming,WANG Shubai,ZUO Changxi,JIN Jun,QIN Yanlan,ZHOU Xinghu,LI Guoyu.Storage Stability of Chicken Fat Obtained by Dry Fractionation[J].Meat Research,2018,32(7):54. |
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| Authors: | LI Peng SUN Jingxin WANG Baowei LI Jing XU Mengshan HUANG Ming WANG Shubai ZUO Changxi JIN Jun QIN Yanlan ZHOU Xinghu LI Guoyu |
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| Affiliation: | 1.College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; 2.Nanjing Huangjiaoshou Food Science and Technology Co. Ltd., Nanjing 210095, China; 3.Qingdao STW Food Science and Technology Co. Ltd., Qingdao 266700, China; 4.Shandong Seahisun Agriculture and Husbandry Group Co. Ltd., Weifang 261200, China; 5.Jiangsu Zhonghe Food Co. Ltd., Huai’an 211700, China |
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| Abstract: | In this paper, the separation of raw chicken fat was studied by dry fractionation. The changing pattern of color difference, melting point, peroxide value (POV) and malondialdehyde (MDA) content of raw chicken fat, liquid chicken fat and solid chicken fat was measured under simulated fast oxidation (60 ℃). The results showed that the average extraction efficiency of liquid chicken fat was 67.7%, which showed the lowest lightness value (L*). Simulated fast oxidation decreased L* and markedly POV and MDA content of chicken fat. Liquid chicken fat showed the highest increase in POV after the same storage time, while solid chicken fat had the lowest increase in POV. In addition, MDA content of liquid chicken fat was little changed whereas the highest increase in MDA content was observed for solid chicken fat. To sum up, chicken fat obtained by dry fractionation can meet the demands for the development and utilization of chicken fat products. |
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| Keywords: | chicken fat dry fractionation heat stability peroxide value malondialdehyde |
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