Changes of Fatty Acids during the Processing of Preserved Eggs

doi:10.7506/spkx1002-6630-201406014

Abstract

Abstract:

Gas chromatography (GC) was used to analyze the types and amounts of total and free fatty acids in preserved
eggs at different manufacturing stages. The results showed that the contents of most fatty acids changed obviously during
the first 20 days and then slightly during the later stage. The number of fatty acids was increased from 23 to 27, but the
total content was reduced from 295.924 to 242.338 mg/g. Both the number and content of free fatty acids were increased
respectively from 7 to 13 and from 21.774 to 102.578 mg/g during the manufacturing process.

Key words: preserved eggs, total fatty acids, free fatty acids

CLC Number:

TS207.3

ZHAO Yan1, TU Yong-gang2, DENG Wen-hui1, LI Jian-ke1. Changes of Fatty Acids during the Processing of Preserved Eggs[J]. FOOD SCIENCE, 2014, 35(6): 69-72.

References

[1]OWEN R F著.食品化学[M][J].北京中国轻工业出版社,2003,:188-266

[2]邓文辉, 赵燕, 李建科.游离脂肪酸在几种常见食品风味形成中的作用[J].食品工业科技,2012,33(11):422-425

[3]杨有仙, 赵燕, 涂勇刚.皮蛋腌制过程中碱度、pH及质构特性变化规律的研究[J].食品工业科技,2012,33(16):111-114

[4]赵燕, 徐明生, 涂勇刚.皮蛋加工相关机理研究进展[J].食品科学,2010,31(17):472-475

[5]刘中科, 黄姝洁, 卢晓黎.氢氧化钠梯度浓度浸泡制备乌鸡皮蛋工艺研究[J].食品与发酵科技,2011,47(1):46-49

[6]孙静, 马美湖, 吴玲, 等.热处理对皮蛋生产周期和品质的影响[J].农业工程学报,2011,27(5):367-372

[7]张黎利, 刘国庆, 汪爱民, 等.不同金属盐组合腌制无铅皮蛋及其金属含量的测定[J].食品工业科技,2010,31(2):189-192

[8]欧阳玲花, 冯健雄, 闵华, 等.皮蛋加工新型配方研究[J].食品研究与开发,2010,31(6):90-92

[9] 黄琼. 无铅鸡蛋皮蛋腌制工艺优化的研究[D]. 福建农林大学, 2008

[10] 魏乃杰. 风味艺术皮蛋的制备及其安全性研究[D]. 重庆: 西南大学, 2010

[11]李军鹏, 侯畅, 熊善柏, 等.腌制条件对皮蛋品质的影响[J].食品研究与开发,2009,30(8):101-105

[12]NEEDS E C, FORD G.D, OWEN A J, et alA method for the quantitative-determination of individual free fatty-acids in milk by ion-exchange resin adsorption and gas-liquid-chromatograph[J].. Journal of Dairy Research,1983,50(3):321-329

[13]FOLCH J, LEES M, SLOANE-STANLEY G H.A simple method for the isolation and purification of total lipids from animal t1s[J].The Journal of Biological Chemistry,1957,226(1):497-509

[14]SAVAGE G P, DUTTA P C, MCNEIL D L.Fatty acid and tocopherol contents and oxidative stability of walnut oils[J].Journal of the American Oil Chemists' Society,1999,76(9):1059-1063

[15]COUTRON-GAMBOTTI C, GANDEMER G.Lipolysis and oxidation in subcutaneous adipose t1 during dry-cured ham processing[J].Food Chemistry,1999,64(1):95-101

[16] 马美湖. 蛋与蛋制品加工学[M]. 北京: 中国农业出版社, 2007: 32-34

[17]季玲, 刘会平, 曹春玲, 等.皮蛋风味物质的测定[J].现代食品科技,2012,28(2):233-236

[18]KILARA A.Enzyme-modified lipid food ingredients[J].Process Biochemistry,1985,20(2):35-45

[19]TOLDRá F, FLORES M, SANZ Y.Dry-cured ham flavour: Enzymatic generation and process influence[J].Food Chemistry,1997,59(4):523-530

[20]王道营, 徐为民, 徐幸莲, 等.南京板鸭加工过程中肌内磷脂与游离脂肪酸含量的变化[J].福建农林大学学报(自然科学版,2008,37(3):320-323