鸡油控制氧化工艺研究

Study on Controlled Oxidation Process of Chicken Fat

在脂肪控制氧化工艺中通入空气可有效提高脂肪氧化的速度,帮助缩短工业生产中脂肪控制氧化所需要时间。通过单因素试验得到脂肪控制氧化最佳温度和空气流速,即130℃、1.5 L/(min·100 g鸡油)。将不同氧化程度的鸡油应用于鸡肉味反应香精中,在最佳温度和空气流速的条件下控制氧化40 min的鸡油(茴香胺值5.26)可以提供最佳的鸡肉风味。感官剖面的结果显示:添加该氧化程度的鸡油与添加未氧化鸡油相比在鸡肉味、肉味香气和味道上有显著差别;添加该氧化程度的鸡油可以帮助提高样品在鸡肉方面的香气和味道,同时可以提高样品的整体口感和黏附感。为保证最佳的鸡肉风味,鸡油控制氧化的最佳条件定为130℃、1.5 L/(min·100 g鸡油)、40 min。

Pumping air into the fat controlled oxidation process can effectively improve the speed of fat oxidation to help shorten the time of fat controlled oxidation in industrial production.The optimal temperature and air flow rate for fat controlled oxidation are determined at 130℃,1.5 L/(min·100 g chicken oil)through single factor experiments.The chicken fat with different oxidation degrees is applied into the chicken reaction flavor.Under the above condition of temperature and air flow rate,the oxidized chicken fat for 40 min(anisidine value 5.26)can provide the best chicken flavor.The results of the sensory profiling test shows that there are significant differences in chicken flavor,meat aroma,and taste between adding chicken fat oxidized with this degree and non-oxidized chicken fat.Adding chicken fat with this oxidation degree can help enhancing the chicken aroma and taste of the samples,and also help improve the overall taste and adhesion of the samples.In order to obtain the best chicken flavor,the optimal condition for chicken fat controlled oxidization process is set at 130℃,1.5 L/(min·100 g chicken oil),and 40 min.