微波炼制对肉鸡腹部脂肪组织中鸡脂肪产量及特性的影响。
Effects of microwave rendering on the yield and characteristics of chicken fat from broiler abdominal fat tissue.
作者信息
Zhang Liyan, Yin Bi, Rui Hanming
机构信息
Department of Food Engineering, College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, 510640 Guangdong Province China.
出版信息
J Food Sci Technol. 2013 Dec;50(6):1151-7. doi: 10.1007/s13197-011-0439-4. Epub 2011 Jun 29.
Microwave rendering process and effects of rendering conditions on yields and characteristics of chicken fat from broiler abdominal fat tissue were studied. Microwave rendering process could be divided into three phases: warming-up, constant temperature and heating-up phases. Increasing microwave power increased the rate of temperature rise and final temperature of chicken fat, shortened the duration of warming-up and constant temperature phase, and decreased the moisture content of chicken fat. Longer irradiation time resulted in higher final temperature, lower moisture content and darker, browner color of chicken fat. The chicken fat rendered at power level of 2.75 W/g for 10 min had the highest yield (70.55%) with the lowest peroxide value, acid value and thiobarbituric acid value (p < 0.05). The major fatty acids in chicken fat obtained at optimum conditions were oleic acid (45.73%), palmitic acid (26.13%), linoleic acid (15.12%), palmitoleic acid (6.07%), and stearic acid (5.81%).
研究了微波炼制工艺以及炼制条件对肉鸡腹部脂肪组织中鸡脂肪得率和特性的影响。微波炼制过程可分为三个阶段：升温、恒温及升温阶段。提高微波功率会增加鸡脂肪的升温速率和最终温度，缩短升温和恒温阶段的持续时间，并降低鸡脂肪的水分含量。较长的辐照时间会导致鸡脂肪的最终温度更高、水分含量更低，颜色更深、更偏棕色。在功率水平为2.75 W/g下炼制10分钟得到的鸡脂肪得率最高（70.55%），其过氧化值、酸值和硫代巴比妥酸值最低（p < 0.05）。在最佳条件下获得的鸡脂肪中的主要脂肪酸为油酸（45.73%）、棕榈酸（26.13%）、亚油酸（15.12%）、棕榈油酸（6.07%）和硬脂酸（5.81%）。
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