雞油的營養成分、安定性、加工製品之官能品評

Nutrient, Stability and Sensory Evaluation of Chicken Fat

鄭心嫻(Hsong-Hsien Cheng) ； 李明芬(Ming-Fen Lee) ； 張毓香(Yu-shi Chang) ； 紀學斌(She-Ben Gei) ； 謝明哲(Ming-Jer Shieh)

《中華民國營養學會雜誌》 18卷3&4期 (1993/10) Pp. 209-222

https://doi.org/10.6691/JCNS.199310_18(3_4).0007

摘要

本實驗之目的在探討雞油的穩定性、營養成份、及應用於中式食品之接受性。首先，以油浴鍋作爲熱源，提取出雞油，提取溫度104℃加熱10分鍾時，雞油的産率及品質最好，即以此爲本實驗雞油之提取件。其次，將雞油及大豆沙拉油、豬油分別放置於冷藏、室內及室外八週，比較其貯存之安定性與脂肪酸組成、維生素E及beta-胡蘿蔔素含量之變化。另外分別將豬油與豬油添加於中式食品－菜包粿、豆沙鍋餅、甘藷包、臘味蘿蔔餅、咖哩酥餃及蛋黃酥等，進行宮能品評試驗。實驗結果如下：
(1)冷藏貯存八週後，三種油脂的品質都與新鮮時相近。在室內，以雞油的穩定性最好；在室外，則是豬油最好。三種貯存條件，沙拉油都呈現最不安定性。
(2)雞油p/s之比値是0.59，居沙拉油與豬油之間。Beta-胡蘿蔔素含量無論新鮮或經儲藏後，皆以雞油最高。
(3)以雞油或豬油脂原料作成的中式食品，其風味、質地與外觀上幾乎沒有差異，可見雞油製品的接受性與豬油製品相當。

關鍵字

雞油 ； 脂肪酸 ； Beta-胡蘿蔔素 ； 安定性

並列摘要

This study was to investigate the composition, storage stability, and sensory quality of chicken fat. It was found that the chicken fat extracted by dryrendering at 104℃ for 10 min could achieve high yield (73%) and result in a low peroxide value product. When stored indoors, the chicken fat was more stable than lard and salad oil, but it was less stable than lard when stored outdoors. The difference in storage stability between the chicken fat and lard could be attributed to their difference in beta-carotene and tocopherol contents. No significant differences in organoleptic properties were found among the six desserts made with either chicken fat or lard.

並列關鍵字

Chicken fat ； fatty acids ； beta-carotene ； stability