油炸过程中煎炸油和鸡肉串的品质变化及其相关性研究  

Quality changes and relativities analysis between frying oil and chicken strings during frying

作　　者：孙灵霞[1,2] 任二芳[2] 赵改名[2] 柳艳霞[2] 

机构地区：[1]陕西师范大学生命科学学院,陕西西安710062 [2]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《食品工业科技》2014年第3期86-88,共3页Science and Technology of Food Industry

基　　金：科技部"十一五"科技支撑计划区域性项目(2007BBAD70B02)

摘　　要：研究油炸过程中煎炸油和鸡肉串的酸价(acid value,AV)、过氧化值(Peroxide value,POV)和硫代巴比妥酸值(thiobarbituric acid value,TBA)的变化及其相关性。结果表明:煎炸油和鸡肉串的酸价均随煎炸时间的延长而增大,过氧化值先上升后下降,TBA值呈现升降交替变化现象;煎炸油的酸价与鸡肉串的酸价呈极显著的正相关,与过氧化值呈显著的正相关,与TBA值无显著相关;煎炸油的过氧化值与鸡肉串的过氧化值呈极显著的正相关,与TBA值呈显著的正相关;煎炸油的TBA值与鸡肉串品质指标的相关性不显著。Changes and relativities between frying oil and chicken strings were analyzed by the indexes such as AV,PQV and TBA.The results showed that AV of frying oil and chicken strings increased with the increased frying time,POV increased at first and then decreased, and TBA went up and down unsteadily. AV of frying oil had extremely significant relativity with AV of chicken strings,while had significant relativity with POV of chicken strings and had no relativity with TBA of chicken strings.POV of frying oil had extremely significant relativity with POV of chicken strings,while had significant relativity with TBA of chicken strings.The relativity between TBA of frying oil and the qualities of chicken strings was not significant.

关 键 词：煎炸油 鸡肉串 酸价 过氧化值 硫代巴比妥酸值 相关性 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]