以棕榈油作油炸油,油炸表面涂抹蜂蜜水的鸡腿,研究棕榈油连续使用时间对鸡肉中反式脂肪酸含量的影响,并测定棕榈油的酸价和羰基值,探究其品质变化规律.结果表明:以棕榈油作油炸用油,油炸后鸡肉中所含的主要反式脂肪酸为C18:1 9t;棕榈油使用2～10 h,鸡肉中总反式脂肪酸含量显著增加.棕榈油酸价在油炸过程中一直符合食用油煎炸过程中卫生标准;而羰基值在160℃下使用10 h时达到54.66 meq/kg,超过国标规定的最大限量,180℃下使用8h即将超标,而200℃时已经超标.因此,以棕榈油进行油炸加工鸡肉时,应选择160℃左右的加工温度,并控制棕榈油使用时间不超过10 h.

Celery, Chinese chives, and carrots were used as nitrite substitutes for processing preserved pork. Thiobarbituric acid reactive substances(TBARS) values, L*, a* and b* values, sensory quality, and nitrite residue were measured to evaluate the effects of vegetable extracts on the quality of preserved pork in comparison to nitrite treatment and blank control. The results showed that celery extract provided preserved pork with satisfactory color, flavor and taste while retarding the lipid oxidation in preserved pork to prolong the shelf life. Furthermore, there were no significant differences(P > 0.05) in nitrite residue between celery extract and control treatment.

研究新型低钠盐和食盐制备干腌肉制品,对比加工过程中低钠盐和食盐对肉块水分含量、水分活度、pH值、色泽、钠、钾含量及脂肪氧化、质构特性和感官品质的影响.结果表明:在加工过程中,低钠盐组产品的理化指标、质构特性和脂肪氧化的变化趋势与食盐组相似,终产品间无显著差异;与食盐组一样,低钠盐干腌肉制品的感官品质有较高的接受度,而终产品中钠含量降低了48.04％.

Frying is commonly used for the production of smoked fish.However it partially contributes to the formation of trans fatty acids in traditional smoked fish.This paper describes health hazards of trans fatty acids and explore the effect of the frying process on the formation of trans fatty acids as well as countermeasures.At last,a green manufacture technology for non-fried smoked fish is presented as a promising alternative to the traditional frying process for industrial and safe production of smoked fish.