|
|
|
| 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.
|
|
|
|
|
|
|
|
|
|
|
2018, Vol. 32 
