脂质氧化加速实验3种方法的比较分析

以猪背膘为实验对象,研究比较高温加热、反复冻融及紫外照射3种加速脂质氧化方法的效果.通过分析酸价、游离脂肪酸含量及组成、过氧化值(peroxide value,POV)、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)值及脂质氧化产物等指标的变化情况,同时...

Comparative Analysis of Three Accelerated Lipid Oxidation Methods

The effects of high-temperature heating, repeated freezing and thawing, and ultraviolet (UV) irradiation on the acceleration of lipid oxidation in pork backfat were compared. Changes in the acid value (AV), free fatty acid (FFA) content and composition, peroxide value (POV), thiobarbituric acid reactive substances (TBARS) value, lipid oxidation products (LOP) and microbial load of pig backfat were measured to obtain the most suitable accelerated lipid oxidation method. The results showed that high-temperature heating treatment was the most effective way to promote lipid oxidation, increasing the POV from (0.008 3 ± 0.00) to (0.053 0 ± 0.00) g/100 g and the TBARS value from (0.24 ± 0.01) to (0.65 ± 0.00) mg/kg. Repeated freezing-thawing treatment increased the POV from (0.018 0 ± 0.00) to (0.034 7 ± 0.00) g/100 g and the TBARS value from (0.13 ± 0.00) to (0.25 ± 0.00) mg/kg, and UV irradiation increased the POV from (0.008 1 ± 0.00) to (0.019 8 ± 0.00) g/100 g and the TBARS value from (0.07 ± 0.00) to (0.21 ± 0.00) mg/kg. No microorganisms were detected in the high-temperature heating treatment. In the repeated freezing-thawing and UV irradiation treatments, the number of microorganisms gradually increased with the number of freezing-thawing cycles or irradiation time. This does not rule out the influence of microbial growth on lipid oxidation. Therefore, high-temperature heating treatment is the most suitable method to accelerate lipid oxidation among these three methods.