摘要
以猪脂氧化产物过氧化值(POV)、茴香胺值(p-AV)和酸值(AV)为理化指标,分别考察通气量、反应温度和反应时间等氧化反应控制因素对氧化产物的指标影响,并对猪脂控制氧化条件下的挥发性风味产物的消长规律进行分析.结果表明,反应温度和反应时间是猪脂调控氧化主要影响因素.氧化过程产生的挥发性风味物质主要是醛类、醇类和酸类,内酯类或酯类含量变化幅度不大,且不呈规律性.猪脂调控氧化反应温度为130～140℃,反应时间为3～4 h时,不仅获得较高的POV、p-AV数值,可能的特征性风味物质如2,4-癸二烯醛、1-辛烯-3-醇及2-戊基呋喃也大量富集.
Peroxide value（POV）,anisidine value（p-AV） and acid value（AV） of oxidation products of lard were used as the physical and chemical indicators.The factor that may affect the controlled oxidation reaction of lard was investigated in the paper,including ventilation,temperature and time.The dynamic changes of volatile flavor oxidation products were analyzed.The results showed that the oxidation temperature and time were the key factors.The main volatile flavor compounds of oxidation production were aldehydes,alcohols and acids.The content of lactones and esters changed slightly and showed no regularity with each other.When the oxidation temperature was 130~140 ℃,reaction time was 3~4h,not only the oxidized products of lard got higher POV and p-AV values,but also the possible characteristic flavors,such as 2,4-decadienal,1-octen-3-ol,2-pentylfuran were concentrated in large quantities.
出处
《北京工商大学学报（自然科学版）》
CAS
2011年第6期27-31,共5页
Journal of Beijing Technology and Business University:Natural Science Edition
关键词
猪脂
调控氧化
挥发性风味物质
消长规律
lard
controlled oxidation
volatile flavor products
dynamic changes
