肖金玲,郭鑫,王月影,崔航,刘德志,郭希娟

• 1:黑龙江八一农垦大学食品学院

摘要(Abstract)：

利用物性仪对油炸挂糊肉片在短时贮藏过程中的POV、TBA值进行实验。设定贮藏温度为0~40℃,时间为12h。结果显示:温度越高,时间越长,氧化越严重,温度0~10℃时氧化并不明显,20℃开始发生显著变化,20~40℃条件下贮藏7h以后油脂氧化下降明显。同时对油炸挂糊肉片的色度进行了测定,发现2h之前L*值受温度变化的影响较小;贮藏时间相同时,温度越高a*值下降越快。

关键词(KeyWords)： 油脂;氧化性;色度;品质

Abstract:

Keywords:

基金项目(Foundation): 大学生创新创业训练计划项目重点项目(201710223003)

作者(Author): 肖金玲,郭鑫,王月影,崔航,刘德志,郭希娟

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