Optimization of Conditions for Controlled Oxidation of Lard and Analysis of Volatile Oxidation Products

doi:10.7506/spkx1002-6630-201021017

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (21): 76-80.doi: 10.7506/spkx1002-6630-201021017

• Basic Research • Previous Articles Next Articles

Optimization of Conditions for Controlled Oxidation of Lard and Analysis of Volatile Oxidation Products

XU Yong-xia，ZHANG Ruo-jie，XU Jing-yi，CHEN Qing-chan，WANG Ke-xing，PAN Si-yi*

College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China

Received:2010-09-01 Online:2010-11-15 Published:2010-12-29
Contact: PAN Si-yi E-mail:pansiyi@mail.huau.edu.cn

Abstract

Abstract:

The process conditions for the controlled oxidation of lard before the production of pork flavor via thermal reaction were optimized using orthogonal array design based on single factor and experiments. Peroxide value (POV), thiobarbituric acid (TBA) and acid value (AV) were used to evaluate oxidation status. The optimal controlled oxidation conditions of lard were found to be: reaction temperature, 120 ℃; reaction duration, 2 h; and oxygen flow rate, 0.025 m3/h. The volatile oxidation products obtained under these optimal conditions were analyzed by headspace solid phase micro-extraction (HS-SPME) combined with GC-MS. A total of 32 compounds were identified in oxidized lard. Aldehydes were the most abundant volatile components, which accounted for 52.52% of the total volatile oxidation compounds.

Key words: lard, controlled -oxidation, meat flavor, process, volatile components

CLC Number:

TS225.2

XU Yong-xia，ZHANG Ruo-jie，XU Jing-yi，CHEN Qing-chan，WANG Ke-xing，PAN Si-yi*. Optimization of Conditions for Controlled Oxidation of Lard and Analysis of Volatile Oxidation Products[J]. FOOD SCIENCE, 2010, 31(21): 76-80 https://doi.org/10.7506/spkx1002-6630-201021017

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Optimization of Conditions for Controlled Oxidation of Lard and Analysis of Volatile Oxidation Products

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