Effect of High-Voltage Electrostatic Field Treatment on Physicochemical Properties of Chicken Fat
XU Kun1, SHI Cuiping1, WANG Baowei1, LI Peng1, SUN Jingxin1,2,*, HUANG Ming3, WANG Shubai1, ZUO Changxi4, JIN Jun5, QIN Yanlan1, CAI Tingya1, LIU Junwen1
1.College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; 2.Qingdao Nongda Xiandao Biotechnology Co. Ltd., Qingdao 266109, China; 3.Nanjing Huangjiaoshou Food Science and Technology Co. Ltd., Nanjing 210095, China; 4.Qingdao STW Food Science and Technology Co. Ltd., Qingdao 266109, China; 5.Shandong Seahisun Agriculture and Husbandry Group Co. Ltd., Weifang 261200, China
Abstract：The effect of high-voltage electrostatic field (HVEF) treatment on the physicochemical properties of chicken fat was studied. After being subjected to HVEF treatment or ordinary heating (control), changes in the peroxide value, acid value, malondialdehyde (MDA) content and color parameters of chicken fat were determined. The results showed that the peroxide value, acid value and MDA level of HVEF treated samples were lower than those of control samples (P < 0.05). All three color parameters showed irregular changes with heating time and methods. To sum up, HVEF could pronouncedly inhibit the oxidation and rancidity of the fat, improve its thermal stability and delay quality deterioration.
徐 坤，史翠平，王宝维，李 鹏，孙京新，黄 明，王述柏，左常熙，金 钧，秦燕兰，蔡婷娅，刘俊雯. 高压静电处理加热对鸡油理化特性的影响[J]. 肉类研究, 2018, 32(5): 15-18.
XU Kun, SHI Cuiping, WANG Baowei, LI Peng, SUN Jingxin, HUANG Ming, WANG Shubai, ZUO Changxi, JIN Jun, QIN Yanlan, CAI Tingya, LIU Junwen. Effect of High-Voltage Electrostatic Field Treatment on Physicochemical Properties of Chicken Fat. Meat Research, 2018, 32(5): 15-18.
2018, Vol. 32 
