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投稿时间：2017-09-05
投稿时间：2017-09-05
中文摘要: 为研究传统油炸食品在储藏过程中感官品质及其食用安全性的变化规律，本文以油炸麻叶为研究对象，通过测定其酸价、过氧化值和羰基价，考查其在保藏过程中各种感官指标及部分反映油脂劣变程度的理化指标的变化规律。结果表明：同样的储存条件下，麻叶中所含油脂的酸价、过氧化值和羰基价均高于炸制麻叶的残油。放置7天后，麻叶油脂的酸价即超出国家标准中规定的可食用范围，储存13 d，其羰基价也超出了国家标准中规定的可食用范围。而在第1天～11天的储存期间，麻叶的感官品质并未发生明显劣变，直到第16天后，其光泽、组织状态、酥脆性3个感官指标开始下降但仍在可接受范围内。
Abstract:To study the change rule of the quality and edible safety of traditional fried food during the storage process，acid value，peroxide value and carbonyl value of the oil which contained in the fried “ma-ye”were detected.Meanwhile，the sensory feature of fried “ma-ye”，such as colour，luster，texture，taste，et al were checked.As a result，the acid value，peroxide value and carbonyl value of the oil extracted from the sample were always higher than the fried oil in the same storage conditions.After 7 days，the acid value of the oil extracted from the sample exceeded national standards.The carbonyl value of the extracted oil also exceeded na-tional standards on 13th day.But the sensory features were none of obvious changes until the 16th day.The quality and edible safety of street fried snacks were judged only by the consumer's sensory evaluation was far from enough.
文章编号：201806035 中图分类号： 文献标志码：
基金项目:
| 作者 | 单位 |
| 李清1，2，樊燕鸽1，3，张军淼1，王芙苡1，高学慧1，张娟梅1，* | 1.河南大学药学院，河南开封475004；2.许昌职业技术学院，河南许昌461000；3.河南省科学院化学研究所有限公司，河南郑州450000 |
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