充氮包装对全脂羊奶粉贮藏期间脂肪氧化稳定性的影响  

Effect of nitrogen flushing on the oxidative stability of whole goat milk powder during storage

作　　者：张怡[1] 张富新[1] 杨吉妮[1] 顾浩峰[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《食品工业科技》2013年第10期291-294,共4页Science and Technology of Food Industry

基　　金：奶山羊产业技术研究与实验示范(660570)

摘　　要：采用加速氧化的方法研究充氮包装对全脂羊奶粉贮藏期间脂肪氧化稳定性的影响。通过测定全脂羊奶粉的酸值、过氧化值、硫代巴比妥酸值(TBA)、色度值等指标评价全脂羊奶粉贮藏期间脂肪的分解氧化状况。结果表明:充氮包装的全脂羊奶粉贮藏期间酸值、TBA值和色度值变化趋势较慢,分别于第6周后、第3周后、第7周后显著低于普通包装的全脂羊奶粉(p<0.05);充氮包装的全脂羊奶粉的过氧化值于第7周达到最高值13.54mmol/kg脂肪,变化速率显著小于普通包装的全脂羊奶粉(p<0.01)。说明充氮包装可延缓酸值、过氧化值、TBA值和色度值的变化速率,显著提高全脂羊奶粉脂肪的氧化稳定性。The oxidative status of nitrogen flushing whole goat milk powder was investigated with accelerated oxidation test. The oxidative status of whole goat milk powder was evaluated by determining the acid value, peroxide value,TBA as well as the color during storage. The result showed that the acid value,TBA and the color of nitrogen flushing whole goat milk powder varied slightly and significantly lower than air-stored after 6 weeks,3weeks, 7weeks respectively （p〈0.05）. The peroxide of nitrogen flushing reached the peak value 13.54mmol/kg fat in 7 weeks,the rate of peroxide was significantly lower than air-stored （p〈0.01）. Finally the research illustrated that the rate of acid value,peroxide value,TBA and peroxide could be delayed by nitrogen flushing,the stability of whole goat milk powder could be improved by nitroaen flushina.

关 键 词：全脂羊奶粉 脂肪 充氮包装 氧化稳定性 

分 类 号：TS252.51[轻工技术与工程—农产品加工及贮藏工程]