不同热处理温度及酥油渣贮存对凝乳制酥油脂肪酸组成及香气特征的影响

IF 1.8 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Havva Tav Taşdan, Mehmet Çelebi, Bedia Şimşek
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引用次数: 0

摘要

本研究考察了不同温度和时间对酥油渣贮存的pH、脂肪含量、水活度、酸值、过氧化值、硫代巴比妥酸、游离脂肪酸、香气特征和感官特性的影响,省去了酥油生产中的过滤过程。为此,在两种不同的温度(110°C - 130°C)和两种不同的持续时间(5和10分钟)下,不过滤由非脂肪干物质组成的残留物的凝结奶油生产酥油,并在95°C下将残留物与脂肪分离的对照组(1分钟)中生产。储存过程(第1、30和60天)应用于用残渣生产的酥油。随着蒸煮温度和时间的增加,短链脂肪酸含量减少,而单不饱和脂肪酸和多不饱和脂肪酸含量增加。同时,芳香化合物之一呋喃的含量也有所增加。结果表明,在高温条件下,省略对凝结膏中非脂肪干物质的过滤过程可以有效地增加香气化合物。特别是,在130°C加热5分钟的样品中,观察到香气物质的浓度最高。实际应用:在酥油生产过程中,观察到由过滤去除的非脂肪干物质组成的酥油残渣,显著影响脂肪的香气和成分。残渣的过滤通常在生产开始时进行。然而,当这种过滤过程延迟到一定的储存期后,本研究表明,残留物可以增强脂肪的香气和其他特性(化学,感官等),这对于工业目的和消费者满意度都是有价值的。此外,本研究还确定了生产消费者首选的最高质量酥油的最佳温度和时间(130°C 5分钟)。这对于在工业环境中生产标准化产品至关重要。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effect of Different Temperatures in the Heat Treatment Process and Stored With Ghee Residue on the Fatty Acid Composition and Aroma Profile of Ghee Produced From Clotted Cream

This study investigates the effects of different temperature and time applications on the pH, fat content, water activity, acid value, peroxide value, thiobarbituric acid, free fatty acids, aroma profile, and sensory properties of ghee stored with ghee residue by omitting the filtration process in ghee production. For this purpose, ghee was produced from clotted cream without filtering the residue consisting of non-fat dry matter at two different temperatures (110°C–130°C) and for two different durations (5 and 10 min), and a control group (1 min at 95°C) where the residue was separated from the fat. The storage process (on Days 1, 30, and 60) was applied to the ghee produced with residue. It was determined that as cooking temperature and time increased, short-chain fatty acids decreased, whereas monounsaturated and polyunsaturated fatty acids increased. Simultaneously, furan compounds, one of the aroma compounds, also increased. As a result, it was concluded that omitting the filtration process for the non-fat dry matter in clotted cream effectively increased aroma compounds at high temperatures. Especially, the highest concentration of aroma substances was observed in samples heat-treated at 130°C for 5 min.

Practical Application: During ghee production, it has been observed that the ghee residue, consisting of non-fat dry matter removed by filtration, significantly affects the fat's aroma and composition. Filtration of the residue is typically performed at the beginning of production. However, when this filtration process is delayed until after a certain storage period, this study has shown that the residue can enhance the aroma and other properties of the fat (chemical, sensory, etc.), which is valuable for both industrial purposes and consumer satisfaction. Additionally, the optimal temperature and time (130°C for 5 min) to produce the highest quality ghee, preferred by consumers, have been determined in this study. This is crucial for producing a standardized product in an industrial context.

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来源期刊
CiteScore
5.50
自引率
0.00%
发文量
101
审稿时长
6-16 weeks
期刊介绍: The European Journal of Lipid Science and Technology is a peer-reviewed journal publishing original research articles, reviews, and other contributions on lipid related topics in food science and technology, biomedical science including clinical and pre-clinical research, nutrition, animal science, plant and microbial lipids, (bio)chemistry, oleochemistry, biotechnology, processing, physical chemistry, and analytics including lipidomics. A major focus of the journal is the synthesis of health related topics with applied aspects. Following is a selection of subject areas which are of special interest to EJLST: Animal and plant products for healthier foods including strategic feeding and transgenic crops Authentication and analysis of foods for ensuring food quality and safety Bioavailability of PUFA and other nutrients Dietary lipids and minor compounds, their specific roles in food products and in nutrition Food technology and processing for safer and healthier products Functional foods and nutraceuticals Lipidomics Lipid structuring and formulations Oleochemistry, lipid-derived polymers and biomaterials Processes using lipid-modifying enzymes The scope is not restricted to these areas. Submissions on topics at the interface of basic research and applications are strongly encouraged. The journal is the official organ the European Federation for the Science and Technology of Lipids (Euro Fed Lipid).
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