高温对灰鹅液油食用安全性及风味物质的影响

Effect of high-temperature treatment on the edible safety and flavor components of grey goose liquid oil

为了提高可食用动物油脂的经济价值,以灰鹅液油为原料,在110、130、150、170、190℃对其连续加热10 h,测定不同温度下灰鹅液油的过氧化值、酸值、丙二醛含量及挥发性物质含量,分析高温对灰鹅液油食用安全性及风味物质的影响。结果表明:与室温放置10 h的灰鹅液油(对照)相比,高温处理后灰鹅液油过氧化值、酸值、丙二醛含量增加,且在温度升高至130℃时过氧化值和丙二醛含量均超过国标限值;通过电子鼻分析发现,110℃加热对灰鹅液油的风味影响不大;灰鹅液油中共检出74种挥发性物质,主要为醛类、醇类物质,随温度升高,挥发性物质种类增加,总含量先升高后降低,并在150℃时最高。综合油脂氧化和风味变化,建议灰鹅液油加热温度应低于130℃。

In order to improve the economic value of edible animal oils,the grey goose liquid oil was used as the raw material,and it was continuously heated at 110,130,150,170℃ and 190℃ for 10 h,the peroxide value,acid value,malondialdehyde content and volatile substances content of grey goose liquid oil were determined to analyze the effects of high temperature on the food safety and flavor components of grey goose liquid oil.The results showed that compared with grey goose liquid oil left at room temperature for 10 h(the control),the peroxide value,acid value,and malondialdehyde content of grey goose liquid oil after high-temperature treatment increased,and the peroxide value and malondialdehyde content exceeded the limit value of the national standard at 130℃.The electronic nose analysis showed that the flavor of grey goose liquid oil heated at 110℃ had no significant differences compared with the control.A total of 74 volatile components were detected in grey goose liquid oil,which mainly were aldehydes and alcohols.As the temperature increased,the types of volatile components increased and the total content first increased and then decreased,and it was the highest at 150℃.Comprehensively considering the oxidation of oil and the change of oil flavor,it is recommended that the heating temperature of grey goose liquid oil should be lower than 130℃.