| 周晓茹,陶杰,汪建明.氧化猪脂制备肉味香精前体物质的研究[J].中国油脂,2014,39(10):.[ZHOU Xiaoru,TAO Jie,WANG Jianming.Preparation of meat flavor precursors from pork fat by oxidization[J].China Oils and Fats,2014,39(10):.] |
| 氧化猪脂制备肉味香精前体物质的研究 |
| Preparation of meat flavor precursors from pork fat by oxidization |
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| DOI： |
| 中文关键词: 猪脂 氧化 肉味香精 前体物质 |
| 英文关键词:pork fat oxidation meat flavor precursors |
| 基金项目: |
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| 中文摘要: |
| 以猪脂为主要原料制备肉味香精前体物质，通过单因素实验和正交实验确定氧化反应的最佳条件。得到的氧化猪脂最佳反应条件是：氧化温度130℃，氧化时间3 h,VE添加量1.0%，不添加水和NaCl。在最佳反应条件下进行氧化实验，得到氧化猪脂的酸值(KOH)和过氧化值分别为1.549 mg/g和207.4 mmol/kg，肉味香精前体物质的感官评价分值为4.925。 |
| 英文摘要: |
| The meat flavor precursors from pork fat by oxidization was studied.The optimal oxidization conditions were determined by single factor experiment and orthogonal experiment as follows: oxidization temperature 130℃, oxidization time 3 h, VE dosage 1.0%,without water or NaCl. Under these conditions, the acid value and peroxide value of the oxidized pork fat were 1.549 mgKOH/g and 207.4 mmol/kg respectively, and the sensory evaluation score of the meat flavor precursors was 4.925. |
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