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水分活度对全脂羊奶粉贮藏期间脂肪稳定性的影响

水分活度对全脂羊奶粉贮藏期间脂肪稳定性的影响[J]. 食品工业科技, 2013, (01): 327-329. doi: 10.13386/j.issn1002-0306.2013.01.080
引用本文: 水分活度对全脂羊奶粉贮藏期间脂肪稳定性的影响[J]. 食品工业科技, 2013, (01): 327-329. doi: 10.13386/j.issn1002-0306.2013.01.080
Effect of water activity on the stability of fat in whole goat milk powder during storage[J]. Science and Technology of Food Industry, 2013, (01): 327-329. doi: 10.13386/j.issn1002-0306.2013.01.080
Citation: Effect of water activity on the stability of fat in whole goat milk powder during storage[J]. Science and Technology of Food Industry, 2013, (01): 327-329. doi: 10.13386/j.issn1002-0306.2013.01.080

水分活度对全脂羊奶粉贮藏期间脂肪稳定性的影响

doi: 10.13386/j.issn1002-0306.2013.01.080
基金项目: 

农业部公益性行业(农业)科研专项(201103038); 西安市科技富民工程项目(NC08025);

详细信息
  • 中图分类号: TS252.51

Effect of water activity on the stability of fat in whole goat milk powder during storage

  • 摘要: 采用加速氧化的方法研究水分活度对全脂羊奶粉贮藏期间脂肪稳定性的影响。通过测定全脂羊奶粉的酸值、过氧化值、硫代巴比妥酸值(TBA)、颜色等指标评价全脂羊奶粉贮藏期间的氧化状况。结果表明,水分活度为0.32的全脂羊奶粉贮藏期间酸值、TBA值显著高于水分活度为0.11和0.23的全脂羊奶粉(p<0.05),且水分活度为0.32的全脂羊奶粉过氧化值变化速率较快(p<0.05),且褐变严重。因此,降低全脂羊奶粉的水分活度可以提高其贮藏稳定性。 
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  • 收稿日期:  2012-07-26

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