油炸麻叶在储存过程中品质变化规律及其食用安全性研究  

Studied on the Change Rule of the Quality Index of Fried “ma-ye” and Its Edible Safety

作　　者：李清 樊燕鸽[1,3] 张军淼[1] 王芙苡 高学慧 张娟梅 LI Qing;FAN Yan-ge;ZHANG Jun-miao;WANG Fu-yi;GAO Xue-hui;ZHANG Juan-mei(Pharmaceutical College of Henan University, Kaifeng 475004, Henan, China;Xuchang Vocational and Technical College, Xuchang 461000, Henan, China;Institute of Chemistry, Henan Academy of Sciences Ltd., Zhengzhou 450000, Henan, China)

机构地区：[1]河南大学药学院,河南开封475004 [2]许昌职业技术学院,河南许昌461000 [3]河南省科学院化学研究所有限公司,河南郑州450000

出　　处：《食品研究与开发》2018年第6期187-193,203,共8页Food Research and Development

摘　　要：为研究传统油炸食品在储藏过程中感官品质及其食用安全性的变化规律,本文以油炸麻叶为研究对象,通过测定其酸价、过氧化值和羰基价,考查其在保藏过程中各种感官指标及部分反映油脂劣变程度的理化指标的变化规律。结果表明:同样的储存条件下,麻叶中所含油脂的酸价、过氧化值和羰基价均高于炸制麻叶的残油。放置7天后,麻叶油脂的酸价即超出国家标准中规定的可食用范围,储存13 d,其羰基价也超出了国家标准中规定的可食用范围。而在第1天~11天的储存期间,麻叶的感官品质并未发生明显劣变,直到第16天后,其光泽、组织状态、酥脆性3个感官指标开始下降但仍在可接受范围内。To study the change rule of the quality and edible safety of traditional fried food during the storage process,acid value,peroxide value and carbonyl value of the oil which contained in the fried“ma-ye”were detected.Meanwhile,the sensory feature of fried“ma-ye”,such as colour,luster,texture,taste,et al were checked.As a result,the acid value,peroxide value and carbonyl value of the oil extracted from the sample were always higher than the fried oil in the same storage conditions.After7days,the acid value of the oil extracted from the sample exceeded national standards.The carbonyl value of the extracted oil also exceeded national standards on13th day.But the sensory features were none of obvious changes until the16th day.The quality and edible safety of street fried snacks were judged only by the consumer's sensory evaluation was far from enough.

关 键 词：油炸食品 感官评价 酸价 过氧化值 羰基价 

分 类 号：TS201.6[轻工技术与工程—食品科学]