دورية أكاديمية
菜籽油-DHA藻油调和油在不同 鸡肉烹饪方式下的品质变化Quality changes of rapeseed oil-DHA algal oil blended oil under different cooking methods of chicken
| العنوان: | 菜籽油-DHA藻油调和油在不同 鸡肉烹饪方式下的品质变化Quality changes of rapeseed oil-DHA algal oil blended oil under different cooking methods of chicken |
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| المؤلفون: | 朱芷茜, 孙雪梅，黄健花，宋志华，王小三，金青哲，王兴国 ZHU Zhiqian, SUN Xuemei, HUANG Jianhua, SONG Zhihua, WANG Xiaosan, JIN Qingzhe, WANG Xingguo |
| المصدر: | Zhongguo youzhi, Vol 48, Iss 10, Pp 142-147 (2023) |
| بيانات النشر: | 中粮工科（西安）国际工程有限公司, 2023. |
| سنة النشر: | 2023 |
| المجموعة: | LCC:Oils, fats, and waxes |
| مصطلحات موضوعية: | dha藻油；菜籽油；调和油；酸值；过氧化值；脂肪酸；烹饪方式, dha algae oil, rapeseed oil, blended oil, acid value, peroxide value, fatty acid, cooking method, Oils, fats, and waxes, TP670-699 |
| الوصف: | 摘要：为了对DHA藻油调和油的开发和合理烹饪提供相关指导，将DHA藻油分别按菜籽油质量的2%、3%、5%、10%、15%与菜籽油复配制成菜籽油-DHA藻油调和油，并以蒸、炒、烧三种不同方式烹饪鸡肉，测定烹饪前后油样的脂肪酸组成、酸值和过氧化值的变化，分析探讨DHA藻油比例及烹饪方式对调和油脂肪酸组成及理化指标的影响。结果表明：烹饪后，调和油的单不饱和脂肪酸含量减少，饱和脂肪酸和多不饱和脂肪酸含量增加；三种主要脂肪酸油酸、亚油酸、亚麻酸含量随DHA藻油比例增加呈不规律波动变化；除DHA藻油比例为2%的调和油外，其余调和油的酸值均在烹饪后增加，其中，DHA比例为3%、5%和10%的调和油炒鸡肉后酸值增加最大，蒸和烧这两种烹饪方式对酸值的影响相对较小；纯菜籽油、DHA藻油比例为15%的调和油的过氧化值增加量明显大于其他的调和油，总体上炒较另外两种烹饪方式更易导致过氧化值增加。综上，建议蒸鸡肉或烧鸡肉宜采用DHA藻油比例为2%、3%、5%的调和油，炒鸡肉则不宜采用DHA藻油调和油。 Abstract：To provide relevant guidance for the development and reasonable cooking of edible blended oil of DHA algal oil, DHA algal oil was blended with rapeseed oil at the mass ratios of 2%, 3%, 5%, 10% and 15%, respectively. The blended oil was used to cook chicken with different methods (steaming, stir-frying and boiling). The fatty acid composition, acid value and peroxide value of the blended oil before and after cooking were measured, and the effects of DHA algal oil ratio and cooking methods on fatty acid composition and physical and chemical indexes of blended oil were analyzed and discussed. The results showed that after cooking, the content of MUFA in blended oil decreased, while the contents of SFA and PUFA increased. The contents of three main fatty acids, oleic acid, linoleic acid and linolenic acid, fluctuated irregularly with the increase of DHA algal oil ratio. Except for the blended oil with 2% DHA algal oil, the acid value of the other blended oil increased after cooking. The blended oil with 3%, 5% and 10% DHA algal oil after stir-frying chicken showed the largest increase, and the cooking methods of steaming and boiling had relatively little effect on the acid value. The peroxide value increments of rapeseed oil without DHA and blended oil with 15% DHA algal oil were significantly greater than that of other blended oils, and stir-frying was more likely to lead to an increase in peroxide value than the other two cooking methods. In summary, it is recommended that steaming or boiling chicken should use blended oil with 2%, 3% and 5% DHA algal oil, while stir-frying chicken should not use DHA algal oil blended oil. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English Chinese |
| تدمد: | 1003-7969 |
| Relation: | http://tg.chinaoils.cn/zgyz/ch/reader/create_pdf.aspx?file_no=20231023&flag=1; https://doaj.org/toc/1003-7969 |
| DOI: | 10.19902/j.cnki.zgyz.1003-7969.220732 |
| URL الوصول: | https://doaj.org/article/2d0b0406881b4fdc806bd0f8e698b664 |
| رقم الأكسشن: | edsdoj.2d0b0406881b4fdc806bd0f8e698b664 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 10037969 |
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| DOI: | 10.19902/j.cnki.zgyz.1003-7969.220732 |