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題 名 | 雞油的營養成分、安定性、加工製品之官能品評 |
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作 者 | 鄭心嫻; 李明芬; 張毓香; 紀學斌; 謝明哲; | 書刊名 | 中華民國營養學會雜誌 |
卷 期 | 18:3/4 民82.10 |
頁 次 | 頁209-222 |
分類號 | 466.18 |
關鍵詞 | 雞油; 脂肪酸; Beta-胡蘿蔔素; 安定性; Chicken fat; Fatty acids; Beta-carotene; Stability; |
語 文 | 中文(Chinese) |
中文摘要 | 本實驗之目的在探討雞油的穩定性、營養成份、及應用於中式食品之接受性。首先,以油浴鍋作為熱源,提取出雞油,提取溫度104°C加熱10分鐘時,雞油的產率及品質最好,即以此為本實驗雞油之提取件。其次,將雞油及大豆沙拉油、豬油分別放置於冷藏、室內及室外八週,比較具貯存之安定性與脂肪酸組成、維生素E及beta-胡蘿蔔素含量之變化。另外分別將豬油與豬油添加於中式食品-菜包粿、豆沙鍋餅、甘藷包、臘味蘿蔔餅、咖哩酥餃及蛋黃酥等,進行官能品評試驗。實驗結果如下:(1)冷藏貯存八週後,三種油脂的品質都與新鮮持相近。在室內,以雞油的穩定性最好;在室外,則是豬油最好。三種貯存條件,沙拉油都呈現最不安定性。(2)雞油p/s之比值是0.59,居沙拉油與豬油之間。Beta-胡蘿蔔素含量無論新鮮或經儲藏後,皆以雞油最高。(3)以雞油或豬油為油脂原料作成的中式食品,其風味、質地與外觀上幾乎沒有差異,可見雞油製品的接受性與豬油製品相當。 |
英文摘要 | This study was to investigate the composition, storage stability, and sensoryquality of chicken fat. It was found that the chicken fat extracted by dryrendering at 104°C for 10 min could achieve high yield (73) and result in alow peroxide value product. When stored indoors, the chicken fat was morestable than lard and salad oil, but it was less stable than lard when storedoutdoors. The difference in storage stability between the chicken fat and lardcould be attributed to their difference in beta-carotene and tocopherol contents. No significant differences in organoleptic properties were found among the sixdesserts made with either chicken fat or lard. |
本系統中英文摘要資訊取自各篇刊載內容。