摘要
酥油在贮藏过程易发生氧化变质,实验研究了真空贮存过程中酥油基本营养成分和游离脂肪酸含量的变化。结果表明:酥油真空包装贮存过程中,其水分和粗脂肪变化均不显著(p>0.05)。贮存6个月后,饱和脂肪酸总量只比新鲜酥油增加了0.67%,变化不显著(p>0.05),单不饱和脂肪酸和多不饱和脂肪酸含量分别由原来的31.17%、7.87%下降到30.80%、7.62%,总共下降了0.62%,且变化也不显著(p>0.05),为延长酥油保质期提供基础数据。
During the storage process,the shortening oil is susceptible to oxidative deterioration,and the changes of the basic nutrient compo⁃nents and free fatty acid content of the shortening in the process of vacuum storage are studied.The results showed that the changes of water and crude fat in the process of vacuum packaging were not significant(p>0.05).After 6 months of storage,the total amount of saturated fatty acid was only 0.67%higher than that of fresh shortening,the change was not significant(p>0.05).The content of mono-unsaturated fatty ac⁃id and polyunsaturated fatty acid decreased from 31.17%,7.87%to 30.80%,7.62%,which decreased by 0.62%and the change was not signifi⁃cant(p>0.05),which can provide basic data for extending the shelf life of ghee.
作者
李赵敏
祝亚辉
杨林
辜雪冬
池福敏
马长中
罗章
LI Zhaomin;ZHU Yahui;YANG Lin;GU Xuedong;CHI Fumin;MA Changzhong;LUO Zhang(School of Food Science,Tibet Institute of Agriculture and Animal Husbandry,Linzhi 860000,China)
出处
《中国乳品工业》
CAS
北大核心
2020年第8期15-17,28,共4页
China Dairy Industry
基金
食品科学与工程重点学科建设(502218009)
西藏农牧学院高层次人才科研启动费项目(RC201702)
农畜加工关键技术研发与示范(503118004)。