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| 不同煎炸食材对高油酸菜籽油煎炸稳定性的影响 |
| Effect of different foodstuffs on the frying stability of high oleic rapeseed oil |
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| DOI： |
| 中文关键词: 高油酸菜籽油；极性组分；煎炸稳定性 煎炸食材 |
| 英文关键词:high oleic rapeseed oil polar component frying stability foodstuffs |
| 基金项目: |
| Author Name | Affiliation | | WANG Xingye1,2, GAO Pan1,2,3, WANG Shu3,4, LIU Jiawei1,HU Chuanrong1, HE Dongping1,3 | 1.College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
2.Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education, Wuhan 430023, China
3.Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan 430012,China
4.Wuhan Institute for Food and Cosmetic Control, Wuhan 430012,China |
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| 中文摘要: |
| 为研究高油酸菜籽油作为煎炸油的潜力，使用高油酸菜籽油煎炸土豆、鸡柳和豆腐3种不同食材18 h，分析煎炸过程中油样的总极性组分含量、酸值、过氧化值、碘值和脂肪酸组成的变化，并对煎炸食品进行了吸油率测定和感官评价，研究煎炸食材对高油酸菜籽油煎炸稳定性的影响。结果表明：3种食材对高油酸菜籽油总极性组分含量、酸值、过氧化值和碘值影响大小顺序均为土豆>鸡柳>豆腐；煎炸18 h时，3组高油酸菜籽油的单不饱和脂肪酸(MUFA)和多不饱和脂肪酸(PUFA)含量降低，而饱和脂肪酸(SFA)含量增加，其中煎炸土豆的高油酸菜籽油PUFA含量降幅最大，煎炸鸡柳的高油酸菜籽SFA含量增幅最大；煎炸3 h，3种食材感官评分分别达到了9.32、924分和9.12分，之后随着煎炸时间的延长感官评分降低，但豆腐的降幅最小。综上，结合豆腐水分含量高的特性，推测高油酸菜籽油更适合用于高水分含量食材的煎炸，且最佳煎炸时间应控制在3 h之内。 |
| 英文摘要: |
| Three different foodstuffs, potato, chicken fillet and tofu, were fried in high oleic rapeseed oil, and the changes of total polar component content,acid value, peroxide value,iodine value and fatty acid composition of the oil samples during frying were determined and analyzed, and the oil absorption rate and the sensory evaluation of the fried food were performed to study the effect of frying foodstuffs on the frying stability of high oleic rapeseed oil. The results showed that the three foodstuffs affected the total polar component content, acid value, peroxide value and iodine value of the high oleic rapeseed oil, and their significance decreased in the order of potato, chicken fillet and tofu; the monounsaturated fatty acid(MUFA) and polyunsaturated fatty acid(PUFA) contents of the three groups of high oleic rapeseed oil decreased after frying for 18 h, with the largest decrease of PUFA content in potato high oleic rapeseed oil, and the saturated fatty acid content increased, with the largest increase in chicken fillet high oleic rapeseed oil. The sensory evaluation showed that the sensory scores of the three foodstuffs reached 9.32, 9.24 and 9.12 respectively when frying for 3 h, after that the sensory scores decreased as the frying time increased, but tofu showed the smallest decrease. In summary, combined with the characteristics of high moisture content of tofu, it is assumed that high oleic rapeseed oil is more suitable for frying foodstuffs with high moisture content, and the optimum frying time should be within 3 h. |
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