|
| Quality changes of rapeseed oil-DHA algal oil blended oil under different cooking methods of chicken |
| |
| DOI： |
| KeyWord:DHA algae oil rapeseed oil blended oil acid value peroxide value fatty acid cooking method |
| FundProject:江苏省高等教育教改研究重点课题（2021JSJG058）；江南大学教改项目（JG2021027） |
| Author Name | Affiliation | | ZHU Zhiqian, SUN Xuemei, HUANG Jianhua, SONG Zhihua,
WANG Xiaosan, JIN Qingzhe, WANG Xingguo | School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China |
|
| Hits: 1471 |
| Download times: 1618 |
| 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. |
| View full text View/Add Comment Download reader |
| Close |
|
|
|
