生育醇之使用對於油炸雞腿脂肪氧化之影響

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Title:	生育醇之使用對於油炸雞腿脂肪氧化之影響 Effect of Tocopherol on Lipid Oxidation of Fried Chicken Legs
Authors:	王黎雪林棟雍
Contributors:	動科系
Keywords:	生育醇脂肪氧化油炸雞腿 Tocopherol Lipid oxidation Fried chicken leg
Date:	1997-06
Issue Date:	2016-12-02 14:59:50 (UTC+8)
Abstract:	以180℃，10分鐘油炸裹有60、120、180與300 ppm生育醇之新鮮雞腿，經貯存於 4 ℃，0、1 與 2 週後，進行雞肉之 TBA 分析，以測定其脂肪氧化之程度，發現裹以 180 與 300 ppm 生育醇之處理組，在抑制新鮮與貯存於 4 ℃，一週之油炸雞腿之脂肪氧化，效果顯著。以經過 180 ℃，6、12、18、24 與 30 小時加熱過之炸油，油炸裹有 180 ppm 生育醇之雞腿，發現 180 ppm 之處理組，在抑制雞肉脂肪氧化上，以 24 與 30 小時炸油處理組之抑制效果最為顯著，且此二處理組之炸油，其游離脂肪酸含量亦較未處理組為低。高溫長時間加熱之炸油，係導致油炸雞腿表皮暗表上升之一主要因素，然而，裹有 180 ppm 之生育醇於雞腿表面，對於改善雞皮白色度之效度，並不顯著。 Chicken legs batter-breaded with 60, 120, 180, and 300 ppm to tocopherol were fried at 180 ℃ for 10 min and stored at 4 ℃ for 0, 1, and 2 weeks for lipid analysis by TBA test. The results showed that the treatments of 180 and 300 ppmtocopherol had significant effects on the inhibition of lipid oxidation of fresh fried chicken legs and those stored for 1 week at 4 ℃. Chicken legs batter-breaded with 180 ppm tocopherol were fried by using oil preheated at 180 ℃ for 6, 12, 18, 24, and 30 hrs. A significant inhibiting effect on lipid oxidation of the fried chicken legs using 24 and 30 hr preheated oil were found. Moreover, free fatty acid levels of fried oil on those two treatments were lower. High heating temperature and long heating time on preheated oil before frying were the major factors on the increase of darkness of leg skin. However, 180 ppm tocopherol treatment had little effect on the improvement of whiteness of the skin.
Relation:	中國畜牧學會會誌 26:2 民86.06 頁233-245
Appears in Collections:	[Department of Animal Science] journal articles

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