蒸鸡油、鸡板油营养价值及稳定性研究
Study on Nutrition and Stability of Steamed Chicken Oil and Chicken Suet Oil
秦倚天1
作者信息
- 1. 上海太太乐食品有限公司(上海 201812)
- 折叠
摘要
油脂是人体所需重要的供能成分,同时油脂也能为人体提供不饱和脂肪酸等营养物质.鸡油作为人体动物脂肪重要的摄取来源,对其营养价值及稳定性的研究具有十分重要意义.鸡油按照其来源可分为蒸鸡油和鸡板油,本文对这2种鸡油均进行了深入研究.测定这2种鸡油的脂肪酸含量及组成,以及这2种鸡油的氧化诱导期以分析蒸鸡油和鸡板油在营养价值及稳定性上的差异.结果发现,蒸鸡油比鸡板油具有更高的营养价值及稳定性.可为高品质鸡油的制造提供理论依据与技术指导.
Abstract
Oil is an important energy source for human body,and it can also provide other nutrients such as unsaturated fatty acids to body.Chicken oil,as an important source of human animal fat intake,is of great significance in studying its nutritional value and stability.Chicken oil can be divided,according to their sources,into steamed chicken oil and chicken suet oil.This paper conducts in-depth research on both two kinds of chicken oil.By measuring the fatty acid content and composition,as well as the oxidation induction period,the differences in nutritional value and stability between steamed chicken oil and chicken board oil are analyzed.The results show that steamed chicken oil has higher nutritional value and stability than chicken suet oil,which can provide theoretical basis and technical guidance for the manufacturing of high-quality chicken oil.
关键词
蒸鸡油/鸡板油/氧化稳定性/营养价值Key words
steamed chicken oil/chicken suet oil/oxidation stability/nutritional value引用本文复制引用
出版年
2024
NETL
NSTL
万方数据