| 加热方式对鸡肉制品不同部位脂质氧化的影响 |
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| 引用本文： | 谢东娜,王道营,闫征,诸永志,王咏梅,陈本生,徐为民.加热方式对鸡肉制品不同部位脂质氧化的影响[J].北京工商大学学报(自然科学版),2019,37(6):29-36. |
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| 作者姓名： | 谢东娜 王道营 闫征 诸永志 王咏梅 陈本生 徐为民 |
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| 作者单位： | 江苏省农业科学院 农产品加工研究所, 江苏 南京 210014;南京农业大学 食品科技学院, 江苏 南京 210014,江苏省农业科学院 农产品加工研究所, 江苏 南京 210014,江苏省农业科学院 农产品加工研究所, 江苏 南京 210014,江苏省农业科学院 农产品加工研究所, 江苏 南京 210014,江苏立华食品有限公司, 江苏 常州 213200,江苏立华食品有限公司, 江苏 常州 213200,江苏省农业科学院 农产品加工研究所, 江苏 南京 210014;南京农业大学 食品科技学院, 江苏 南京 210014;江苏省肉类生产与加工质量安全控制协同创新中心, 江苏 南京 210095 |
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| 摘 要： | 为探讨鸡肉制品在不同加热方式及冷藏期间的氧化情况,选取黄羽肉鸡的胸肉、腿肉、皮下脂肪为原料,对比3个部位脂肪含量和脂质组成；整鸡分别进行微波、烤制、煮制、蒸制处理,检测其初级代谢产物过氧化值与次级代谢产物丙二醛含量。结果表明:中性脂肪含量在皮下脂肪中含量较高,与腿部、胸部存在明显差异,与磷脂分布规律相反；腿部中的多不饱和脂肪酸与必需脂肪酸含量显著高于其他部位；加工与冷藏显著增加各部位丙二醛的含量。储藏4d,各部位过氧化值先上升后下降,煮制后的胸部、腿部与皮下脂肪氧化速度最快,腿部在烤制后丙二醛增长速度最慢,各加热方式间存在明显差异(P<0.01)。
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| 关 键 词： | 鸡肉 加热方式 脂质组成 脂质氧化 过氧化值 丙二醛 |
| 收稿时间： | 2019/11/1 0:00:00 |
Effect of Heating Methods on Lipid Oxidation in Different Parts of Chicken Products |
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| XIE Dongn,WANG Daoying,YAN Zheng,ZHU Yongzhi,WANG Yongmei,CHEN Bensheng and XU Weimin.Effect of Heating Methods on Lipid Oxidation in Different Parts of Chicken Products[J].Journal of Beijing Technology and Business University:Natural Science Edition,2019,37(6):29-36. |
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| Authors: | XIE Dongn WANG Daoying YAN Zheng ZHU Yongzhi WANG Yongmei CHEN Bensheng and XU Weimin |
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| Institution: | Agro-Product Processing Research Institute, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210014, China,Agro-Product Processing Research Institute, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China,Agro-Product Processing Research Institute, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China,Agro-Product Processing Research Institute, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China,Jiangsu Lihua Food Co Ltd, Changzhou 213200, China,Jiangsu Lihua Food Co Ltd, Changzhou 213200, China and Agro-Product Processing Research Institute, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210014, China;Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China |
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| Abstract: | In order to investigate the changes and influencing factors of lipid oxidation situation during heating and cold storage. The meat from chest, leg, subcutaneous fat of yellow feather broilers were selected and the fat content and lipid composition were compared. The whole broiler was heated by microwave, roasting, boiling and steaming, respectively. The peroxide value (POV) and secondary metabolite malonaldehyde (MDA) were measured. The results showed that the content of neutral fat in subcutaneous fat was higher, which was significantly different with that in leg and chest, and was opposite to the distribution of phospholipids. The content of polyunsaturated fatty acids and essential fatty acids in leg was significantly higher than that in chest and subcutaneous fat. Processing and refrigeration significantly increased the content of MDA in all samples. With storage of 4 days, the POV of all samples were increased first and then decreased. The oxidation rate of chest, leg and subcutaneous fat was fastest after boiling, and MDA increasing was slowest in leg after roasting. There was a significant difference among the heating methods (P<0.01). |
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| Keywords: | chicken heating methods lipid composition lipid oxidation peroxide value malonaldehyde |
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