油炸对鸡肉中反式脂肪酸含量及棕榈油品质的影响  

Influence of deep fat frying on the content of trans fatty acids of chicken and quality of palm oil

作　　者：刘彪[1] 彭增起[1] 张雅玮[1] 王园[1] 王复龙[1] 惠腾[1] 李君珂[1] 郭秀云[1] 崔保威[1] 

机构地区：[1]南京农业大学食品科技学院食品安全与营养协同创新中心,江苏南京210095

出　　处：《食品工业科技》2015年第16期147-150,共4页Science and Technology of Food Industry

基　　金：国家现代农业产业技术体系建设专项资金(NYCYTX-38)

摘　　要：以棕桐油作油炸油，油炸表面涂抹蜂蜜水的鸡腿，研究椋榈油连续使用时间对鸡肉中反式脂肪酸含量的影响，并测定棕榈油的酸价和羰基值，探究其品质变化规律。结果表明：以棕榈油作油炸用油，油炸后鸡肉中所含的主要反式脂肪酸为C18：19t；棕榈油使用2—10h，鸡肉中总反式脂肪酸含量显著增加。棕桐油酸价在油炸过程中一直符合食用油煎炸过程中卫生标准；而羰基值在160℃下使用10h时达到54．66meq／kg，超过国标规定的最大限量，180℃下使用8hgg将超标，而200℃时已经超标。因此，以棕榈油进行油炸加工鸡肉时，应选择160℃左右的加工温度，并控制棕榈油使用时间不超过10h。Palm oil was used as deep fat frying oil to fry chicken legs smeared with honey water, in order to study the influence of continuous using time of palm oil on the content of trans fatty acids（TFA） in chicken meat. The acid value and carbonyl value of palm oil were also determined to explore the change of oil quality. The results showed that the main TFA in chicken meat was C18：1 9t when palm oil was chose to fry. When the frying time changed from 2 h to 10 h,the total content of TFA increased significantly, The acid value of palm oil conformed to the sanitary standards of edible oil during the whole frying period,while carbonyl value reached 54.66 meq/kg at 160 ℃ after palm oil was used for 10 h,which exceeded the maximum limit of national standard. It was very near with the maximum limit after palm oil was used for 8 h at 180 ℃,and went beyond the maximum limit at 200 ℃. Therefore,it was better to choose 160 ℃ as the frying temperature,and a frying time of less than 10 h when palm oil was used to fry chicken.

关 键 词：油炸 鸡肉 棕榈油 反式脂肪酸 油脂品质 

分 类 号：TS225[轻工技术与工程—粮食、油脂及植物蛋白工程]