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牛油火锅底料冷藏储存过程中品质变化

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  • 国家科技期刊平台
  • NETL
  • NSTL
  • 万方数据
  • 维普
以牛油火锅底料为研究对象,测定在冷藏(4℃)条件下其水分、酸价、过氧化值、辣椒素类似物、脂肪酸组成及相对含量随时间变化情况.结果表明:样品的水分、酸价、过氧化值随时间延长均呈上升趋势,且氧化速度逐渐加快.辣椒素类似物含量随时间延长而下降,且降解速度逐渐减慢.气相色谱质谱分析得出不饱和脂肪酸含量下降,低级脂肪酸含量升高.因此,控制牛油火锅底料油脂在冷藏期间的劣变有利于维持产品品质,延长其货架期.
Quality changes during cold storage of butter hotpot seasoning
In this study,changes in moisture content,acid value,peroxide value,resiniferatoxin,compositions and relative amount of fatty acids of butter hotpot seasoning were investigated during cold storage at 4 ℃.The results showed that the water content,acid value,peroxide value increased with the cold storage and the oxidation speed of oil was accelerated.The content of resiniferatoxin decreased during cold storage and its degradation rate gradually slowed down.The contents of the unsaturated fatty acid decreased while the contents of lower fatty acid increased.These results indicate that control the fatty acids change during cold storage can help the quality and shelf life of butter hotpot seasoning.

butter hotpot seasoningcold storagequality change

古霞、闫天龙、邓维泽、李明元

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西华大学生物工程学院,四川成都,610039

牛油火锅底料 冷藏储存 品质变化

四川省科技厅科技支撑计划

2011NZ0071

2015

10.13995/j.cnki.11-1802/ts.201508041

食品与发酵工业
中国食品发酵工业研究院 全国食品与发酵工业信息中心

食品与发酵工业

CSTPCDCSCD北大核心
影响因子：0.761
ISSN：0253-990X
年,卷(期)：2015.41(8)
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