Construction of quality change and oxidation kinetics model of lard during storage

Authors

LIU Shan-shan, College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan 450002, China
SHEN Yue, College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan 450002, China
HUANG Xian-qing, College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan 450002, China
MENG Shao-hua, Henan Shuanghui Investment & Development Co., Ltd., Luohe, Henan 462000, China
SONG Lian-jun, College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan 450002, China
ZHAO Jian-sheng, Henan Shuanghui Investment & Development Co., Ltd., Luohe, Henan 462000, China
QIAO Ming-wu, College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan 450002, China

Abstract

Objective: In order to understand the influence of different storage temperatures on lard oxidation, a temperature-based lard oxidation kinetic model was constructed to realize the rapid prediction of temperature-based lard quality. Methods: Stored the lard at 50, 60, 70 ℃. During lard storage, the peroxide value （POV） of lard fat, Thiobarbituric acid value （TBARs） and acid value （acid value, AV） and other indicators were regularly measured, and the oxidation kinetic model between each indicator and storage temperature and storage time was established. Results: Under the same temperature, the oxidation degree of lard deepened with the increase of time, and the oxidation rate increases with the increase of temperature; the changes of lard peroxide value, thiobarbituric acid value and acid value in the reaction were more consistent with one another. First-order kinetic model, the activation energies obtained by Arrhenius equation were 15.718 2, 21.255 0, and 2.299 6 kJ/mol, respectively. The model verifies that the correlation coefficient between the actual measured value and the predicted value was relatively high. Conclusion: During the storage of lard at different temperatures, its oxidation deepens to varying degrees with time. A model that can quickly evaluate and predict the degree of oxidation of lard in different temperature ranges has been established, and the lard should be stored as low as possible during the process of lard storage.

Publication Date

12-28-2021

First Page

113

Last Page

120

DOI

10.13652/j.issn.1003-5788.2021.12.019

Recommended Citation

Shan-shan, LIU; Yue, SHEN; Xian-qing, HUANG; Shao-hua, MENG; Lian-jun, SONG; Jian-sheng, ZHAO; and Ming-wu, QIAO (2021) "Construction of quality change and oxidation kinetics model of lard during storage," Food and Machinery: Vol. 37: Iss. 12, Article 19.
DOI: 10.13652/j.issn.1003-5788.2021.12.019
Available at: https://www.ifoodmm.cn/journal/vol37/iss12/19

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