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[Studies on fatty oils in yolk oil processed by different methods]
1Henan College of Traditional Chinese Medicine, Zhengzhou 450003, Henan, China.
Summary
Processing methods significantly impact yolk oil composition. Daking and dry distillation yield similar fatty oil content and properties, unlike chloroform extraction.
Area of Science:
- Lipid Chemistry
- Food Processing Technology
Context:
- Yolk oil is a valuable source of fatty acids.
- Understanding processing effects is crucial for quality control.
Purpose:
- To evaluate how different processing techniques affect yolk oil.
- To compare the fatty acid profiles and physicochemical properties of yolk oil subjected to various extraction methods.
Summary:
- Fatty oil and fatty acid content were analyzed using ROESS GOTTILE and Gas Chromatography (GC).
- Physicochemical properties including acid value, iodine value, and refractive index were determined.
- Daking and dry distillation produced yolk oil with comparable characteristics, distinct from chloroform extraction.
Impact:
- Provides insights into selecting optimal processing methods for yolk oil.
- Informs the food industry on maintaining yolk oil quality and stability.