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題名 | 反覆油炸對油炸油及雞腿肉與外皮之膽固醇氧化物含量之影響 |
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作者姓名(中文) | 陳貴凰; 楊勝欽; | 書刊名 | 食品科學 |
卷期 | 22:4 1995.08[民84.08] |
頁次 | 頁355-365 |
分類號 | 466.11 |
關鍵詞 | 膽固醇; 膽固醇氧化物; 液態豬油; 酸價; Cholesterol; Cholesterol oxidation products; Liquid lard; Acid value; |
語文 | 中文(Chinese) |
中文摘要 | 本研究主要目的乃採討不同種類油炸油反覆油炸新鮮雞腿肉,對於油炸油及雞腿肉與其外皮所合膽田醇和膽固醇氧化物含量變化之影響。 以液態豬油、大豆油、混合油(液態豬油/大豆油=1/1,W/W)等三種油炸油於175℃下每天油炸三小時,每隔一小時放入新鮮雞腿肉油炸15分鐘,連續三天。由酸價、膽固醇及膽固醇氧化等測定結果發現油炸油之酸價隨著油炸時間的延長而顯著上升 (p<0.05);類似結果亦可發現於油炸油中之膽固醇及其氧化物之含量。三種油炸油中皆以液態豬油所產生隨固醇及其氧化物之含量最多。反覆油炸過程中 7β-hydroxycholesterol,20-hydroxy-cholesterol 及 cholesterol α-epoxide 皆可被發現於油炸油,雞腿肉及其外皮。而cholestane triol 則僅被發現於三種油炸油中。雞腿肉外皮及油炸油在油炸過程中顯現較雞腿肉更易產生膽固醇氧化物。雞腿肉與外皮之膽固醇氧化率之差異受到油炸油之種類及油炸時間之影響。 |
英文摘要 | The purpose of this experiment was to investigate the effect of repeated frying the chicken thigh meat with various frying oils, on the cholesterol and cholesterol oxidation product (COPs) contents of the frying oil, chicken meat and skin. Liquid lard, soybean oil and their combination (liquid lard/soybean oil=1/1, w/w) were subjected to frying at 175℃ for three hours per day over a period of three days. During each hour, a fresh piece of chicken thigh meat was fried for 15 minutes. This procedure was repeated each day. Results of the determination of acid value, cholesterol and COPs contents showed that the acid value of the frying oil increased significantly (p<0.05) with the extension of frying times. Similar results were revealed for the cholesterol and COP contents of the oil. Among the thrce types of oil, liquid lard generated the greatest amount of cholesterol and COP. During repeated frying, 7β-hydroxycho- lesterol and cholesterol α-epoxide were detected in the frying oil, chicken thigh meat and its skin while cholesterol triol was detected only in the frying oil. The skin and the frying oil were more likely to generate COP than was the thigh meat during the frying process. The variation of the cholesterol oxidaton ratio between the thigh meat and its skin was affected by the types of frying oil and frying times. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。