不同保藏条件下猪油稳定性的研究  

Study on stability of lard under different storage condition

作　　者：陈阳楼 陈志炎[2] 吴晓静[2] 孔祥伟[2] 

机构地区：[1]江苏雨润肉类产业集团有限公司技术部,江苏南京210031 [2]江南大学食品学院食品科学与工程,江苏无锡214000

出　　处：《肉类工业》2015年第2期31-34,共4页Meat Industry

摘　　要：动物油脂含有多不饱和脂肪酸,很容易出现酸价升高[1]、哈败等品质下降的情况,生产企业也会采取各种方法来减少各种诱发因素,本篇文章就以猪油为例,通过正交和多因素控制实验,采用不同的保藏时间、保藏温度及添加抗氧化剂的方法,针对猪油的AV值和POV值的升高进行研究。研究中发现,其他条件相同时控制温度对控制猪油AV值和POV值的影响最大;控制O2对控制AV值的效果不大,对控制POV值的效果很大;36℃/O2促氧化条件下,添加抗氧化剂VE抑制AV升高的效果最好,VE、BHT、TBHQ抑制POV升高的效果最好。Animal fats contain polyunsaturated fatty acids and the increasing acid value and rancidity often happened. The production companies also take some measures to decrease all kinds of inducing factors. Lard was taken as an example. Through orthogonal experiment and multi- factor experiment,different storage time and temperature and the addition of antioxidants were taken to study the increase of AV value and POV value of lard. It was found that when the other conditions were the same,controlling temperature had the great influence on AV and POV value. Controlling O2 had litter effect on AV value.But it had great effect on POV value. Under the promoting oxidation condition,the addition of VEhad good effect on inhibition of the increase of AV. VE,BHT and TBHQ had best effect on inhibition of the increase of POV.

关 键 词：猪油 稳定性 抗氧化剂 

分 类 号：TS225.21[轻工技术与工程—粮食、油脂及植物蛋白工程]