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| 南京板鸭加工过程中脂肪氧化研究 | |
| 引用本文： | 徐为民,郑安俭,诸永志,周光宏,徐幸莲,王道营.南京板鸭加工过程中脂肪氧化研究[J].江苏农业学报,2006,22(4):452-455. |
| 作者姓名： | 徐为民 郑安俭 诸永志 周光宏 徐幸莲 王道营 |
| 作者单位： | 1. 南京农业大学农业部农畜产品加工与质量控制重点开放实验室,江苏,南京,210095;江苏省农业科学院农产品加工研究所,江苏,南京,210014 2. 江苏省农业科学院农产品加工研究所,江苏,南京,210014 3. 南京农业大学农业部农畜产品加工与质量控制重点开放实验室,江苏,南京,210095 |
| 基金项目： | 国家高技术研究发展计划(863计划);国家肉品专项基金 |
| 摘 要： | 通过对过氧化值、硫代巴比妥酸(TBARS)值、羰基值和双烯值等氧化指标的测定,研究南京板鸭加工过程中各工艺点板鸭肌肉脂肪的氧化变化。结果显示:板鸭肌肉脂肪的过氧化值、TBARS值、羰基值和双烯值在加工过程中均呈逐渐上升的趋势,表明脂肪氧化程度逐渐增加;腌制工艺对板鸭TBARS值、羰基值和双烯值影响显著,而过氧化值则在风干过程中变化较大。 |
| 关 键 词： | 南京板鸭 脂肪 氧化 |
| 文章编号： | 1000-4440（2006）04-0452-04 |
| 收稿时间： | 2006-02-23 |
| 修稿时间： | 2006年2月23日 |
Lipid Oxidation of Nanjing Dry-cured Duck during Processing |
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| XU Wei-min,ZHENG An-jian,ZHU Yong-zhi,ZHOU Guang-hong,XU Xing-lian,WANG Dao-ying.Lipid Oxidation of Nanjing Dry-cured Duck during Processing[J].Jiangsu Journal of Agricultural Sciences,2006,22(4):452-455. | |
| Authors: | XU Wei-min ZHENG An-jian ZHU Yong-zhi ZHOU Guang-hong XU Xing-lian WANG Dao-ying |
| Institution: | 1. Key Laboratory of Agricultural and Animal Products Processing and Quality Control, Ministry of Agriculture, Nanjing Agricultural University, Nanjing 210095, China; 2. Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China |
| Abstract: | The lipid oxidation of the muscles of breast and leg in dry-cured duck during processing was studied by determination of the peroxide value,TBARS value,carbonyl compounds and conjugated dienes.The levels of lipid oxidation of dry-cured duck became more serious characterized by the increases in the peroxide value,TBARS value,carbonyl compounds and conjugated dienes during processing.The processing of salting affected the TBARS value,carbonyl compounds while conjugated dienes significantly and the peroxide value changed evidently during the process of air-drying. |
| Keywords: | Nanjing dry-cured duck lipid oxidation |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |