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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 |
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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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