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优化干分和微氧化,增强牛脂的风味,并结合储存稳定性研究

Wen Wang¹, Songyu Zhang¹, Yufeng Duan¹

¹College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 730070, China.

Food chemistry: X

|November 14, 2025

概括

这项研究通过干分和微氧化来降低和度和改善风味来增强牛脂. 由此产生的功能性脂提供了更好的储存稳定性,使其适合食品加工应用.

科学领域:

食品科学与技术食品科学与技术
脂质化学脂质化学
食品加工食品加工食品加工

背景情况:

传统上,牛脂的和脂肪含量很高,这限制了其在健康意识的食品中应用.
现有的加工方法往往会损害味道和稳定性.
需要功能性牛脂,其营养特征和感官特征得到改善.

研究的目的:

开发功能性牛脂,降低和度,增强风味,提高储存稳定性.
为了优化干燥分成和微氧化过程用于脂修饰.
评估加工对脂肪酸组成,挥发性化合物和氧化稳定性的影响.

主要方法:

优化干分工工艺 (44°C,8小时,6°C/小时) 来分离脂成分.
微氧化过程 (150°C,40分,130 L/h) 产生风味化合物.
对脂肪酸 (UFA,油酸) 和挥发性有机化合物 (VOC) 的分析.
储存稳定性试验是在密封的,光线保护的条件下,在4°C下进行.

主要成果:

干分化增加了7.60%的不和脂肪酸 (UFA) 和5.37%的油酸.
微氧化产生了49种挥发性化合物,其中化物占~80%,有助于产生理想的风味.
在最佳的储存条件下,粉碎增味 (FFET) 的氧化稳定性与精制 (RT) 相同.

结论:

优化干分和微氧化成功创造了功能性牛脂 (FFET),降低了和度和增强了味道.
FFET具有良好的储存稳定性,与精制的脂相美.
这项研究为生产用于食品加工和增味的功能性脂提供了技术框架.

关键词:

牛肉脂牛肉脂是什么意思干燥分成法干燥分成法微氧化方式的微氧化.储存的稳定性储存的稳定性

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