Studies on quality change of chicken oil in processing

Authors

XUE Miao, College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300384, China; Tianjin Engineering Research Center Agricultural Products Processing, Tianjin 300384, China
HE Xinyi, College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300384, China; Tianjin Engineering Research Center Agricultural Products Processing, Tianjin 300384, China; Tianjin Agricultural Products Processing Science and E
LI Xu, Tianjin Jinliang Grain and Oil Quality Inspection Center, Tianjin 300171, China
YAN Xichun, Tianjin Yixing Halal Food Company Limited, Tianjin 300300, China

Abstract

The quality control of chicken oil processing process was carried out with the acid value, peroxide value, iodine value, fatty acid composition and aroma components as index. The results showed that the content of unsaturated fatty acids in chicken oil was more than 60%, that of oleic acid was the highest (39.79%). The acid value and peroxide value of chicken oil decreased first and then increased, while the iodine value showed a downward trend. The fatty acid composition of chicken oil was not affected by the processing process, but the aroma components of chicken oil products varied greatly, and the most odorous substance in air medium was 2,3-Pentanedione.

Publication Date

2-28-2019

First Page

163

Last Page

166

DOI

10.13652/j.issn.1003-5788.2019.02.031

Recommended Citation

Miao, XUE; Xinyi, HE; Xu, LI; and Xichun, YAN (2019) "Studies on quality change of chicken oil in processing," Food and Machinery: Vol. 35: Iss. 2, Article 31.
DOI: 10.13652/j.issn.1003-5788.2019.02.031
Available at: https://www.ifoodmm.cn/journal/vol35/iss2/31

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