Effect of Heating Methods on Lipid Oxidation in Different Parts of Chicken Products(加热方式对鸡肉制品不同部位脂质氧化的影响)
Year: 2019
Type: article
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).(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)。)
Authors: XIE Dongna(谢东娜), WANG Daoying(王道营), YAN Zheng(闫征), ZHU Yongzhi(诸永志), WANG Yongmei(王咏梅), CHEN Bensheng(陈本生), XU Weimin(徐为民)
Language: Chinese
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W7147369918
FWCI:
Cites:
Cited by:
Related to: