摘要:
以棕榈油作油炸油,油炸表面涂抹蜂蜜水的鸡腿,研究棕榈油连续使用时间对鸡肉中反式脂肪酸含量的影响,并测定棕榈油的酸价和羰基值,探究其品质变化规律。结果表明:以棕榈油作油炸用油,油炸后鸡肉中所含的主要反式脂肪酸为C18∶1 9t;棕榈油使用2~10 h,鸡肉中总反式脂肪酸含量显著增加。棕榈油酸价在油炸过程中一直符合食用油煎炸过程中卫生标准;而羰基值在160℃下使用10 h时达到54.66 meq/kg,超过国标规定的最大限量,180℃下使用8 h即将超标,而200℃时已经超标。因此,以棕榈油进行油炸加工鸡肉时,应选择160℃左右的加工温度,并控制棕榈油使用时间不超过10 h。
关键词:
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油炸
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鸡肉
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棕榈油
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反式脂肪酸
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油脂品质
Abstract:
Palm oil was used as deep fat frying oil to fry chicken legs smeared with honey water,in order to study the influence of continuous using time of palm oil on the content of trans fatty acids(TFA) in chicken meat. The acid value and carbonyl value of palm oil were also determined to explore the change of oil quality. The results showed that the main TFA in chicken meat was C18∶1 9t when palm oil was chose to fry. When the frying time changed from 2 h to 10 h,the total content of TFA increased significantly. The acid value of palm oil conformed to the sanitary standards of edible oil during the whole frying period,while carbonyl value reached 54.66 meq/kg at 160 ℃ after palm oil was used for 10 h,which exceeded the maximum limit of national standard. It was very near with the maximum limit after palm oil was used for 8 h at 180 ℃,and went beyond the maximum limit at200 ℃. Therefore,it was better to choose 160 ℃ as the frying temperature,and a frying time of less than 10 h when palm oil was used to fry chicken.
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