通过替换大麻油来提高汉woo Pemmican 的质量和储存特性
Soyoung Jang1, Youngho Lim1, Sanghun Park1
1Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea.
Food science of animal resources
|March 13, 2026
概括
在pemmican中用甘露油 (CA) 代替牛脂,可以改善脂肪酸概况和储存稳定性. CA4 (10% CA) 被确定为最佳配方,可以提高米香的质量和保质期.
科学领域:
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
背景情况:
- 佩米坎是一种传统的营养丰富食品,其成分和稳定性取决于牛脂.
- 优化pemmican配方可以提高其营养价值,并延长其适用于各种应用的保质期.
研究的目的:
- 评估用不同水平的甘露油 (CA) 代替牛脂对米卡的质量属性的影响.
- 为了确定最佳的罗拉油含量水平,以改善米特征和储存稳定性.
主要方法:
- 制备了六种含有0%至12.5%的菜油的pemmican配方,并在4°C下储存了两周.
- 分析包括脂肪酸和邻近成分,颜色,水活性 (aw),质地分析 (TPA),pH,挥发性基本 (VBN) 和TBARS.
主要成果:
- 增加罗拉油含量减少了和脂肪酸,同时增加了油脂和烯酸.
- 水的活性和TPA值 (硬度,性,性) 随着CA水平的提高而下降.
- 加入菜油改善了蛋白质稳定性 (较低的VBN),但较高的水平 (CA5) 增加了脂质氧化 (较高的TBARS).
结论:
- 用大麻油部分替代牛脂,可以增强pemmican的脂肪酸特征和储存特性.
- 该CA4配方 (10%的甘油) 显示出最有利的质量属性和稳定性的平衡.
- 这些发现提供了宝贵的数据,可以优化米干的生产,以提高营养质量和延长保质期.
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