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中国精品科技期刊2020
李钰, 刘成江, 李应彪. 温度对阿勒泰羊尾脂氧化初期脂肪酸变化的影响[J]. 食品工业科技, 2017, (04): 311-316. DOI: 10.13386/j.issn1002-0306.2017.04.050
引用本文: 李钰, 刘成江, 李应彪. 温度对阿勒泰羊尾脂氧化初期脂肪酸变化的影响[J]. 食品工业科技, 2017, (04): 311-316. DOI: 10.13386/j.issn1002-0306.2017.04.050
LI Yu, LIU Cheng-jiang, LI Ying-biao. Influence of different temperature in lipid oxidation and fatty acids in Altay sheep fat during initial autoxidation stage[J]. Science and Technology of Food Industry, 2017, (04): 311-316. DOI: 10.13386/j.issn1002-0306.2017.04.050
Citation: LI Yu, LIU Cheng-jiang, LI Ying-biao. Influence of different temperature in lipid oxidation and fatty acids in Altay sheep fat during initial autoxidation stage[J]. Science and Technology of Food Industry, 2017, (04): 311-316. DOI: 10.13386/j.issn1002-0306.2017.04.050

温度对阿勒泰羊尾脂氧化初期脂肪酸变化的影响

Influence of different temperature in lipid oxidation and fatty acids in Altay sheep fat during initial autoxidation stage

  • 摘要: 以阿勒泰羊尾脂为研究对象,研究了在(-4±1)、(4±1)、(8±1)、(12±1)、(16±1)、(20±1)℃温度下储藏30 d对脂肪氧化及脂肪酸的影响,结果表明:经过(-4±1)℃处理后的羊脂p H维持在6.6左右(p<0.05)、硫代巴比妥酸值(TBARS)未达到0.5 mg MDA/kg,氧化速率明显得到抑制(p<0.05)。(-4±1)℃处理组的饱和脂肪酸含量增加了27.1%;单不饱和脂肪酸含量减少了15.38%;多不饱和脂肪酸含量下降了0.34%,(-4±1)℃可作为降低和抑制脂肪酸败以及其氧化速率的参考温度。 

     

    Abstract: Influence of different temperature in lipid oxidation and fatty acids in Altay sheep fat during initial autoxidation stage were investigated.The result showed that after(- 4 ± 1) ℃ treatment of fat,the p H valve was around 6.6( p < 0.05),TBARS value did not reach the 0.5 mg MDA / kg( p < 0.05),the rate of oxidation decreased slowly.After treatment(-4 ± 1) ℃ group,saturated fatty acid content was increased 27.1%,the content of monounsaturated fatty acids was decreased by 15.38%,the content of polyunsaturated fatty acid decreased by 0.34%.So,(-4 ± 1) ℃ could be used as a reference concentration to reduce and inhibit fat rancidity and oxidation rate.

     

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