Thermal oxidative stability of corn oil in ultra-high temperature short-time processed seasoned laver

被引：3

作者：

Cho, Suengmok ^{[1
]}

Kim, Jiyoung ^{[1
]}

Han, Daeseok ^{[1
]}

Lim, Ho-Jeong ^{[2
]}

Yoon, Minseok ^{[1
]}

Park, Joodong ^{[3
]}

Yang, Hyejin ^{[1
]}

Lee, Sang-Hoon ^{[1
]}

Noh, Bo Young ^{[1
]}

Park, Eun-jeong ^{[4
]}

Yoo, Hyunil ^{[4
]}

Baek, Jeamin ^{[4
]}

Shin, Eui-Cheol ^{[2
]}

机构：

[1] Korea Food Res Inst, Songnam 463746, Gyeonggi, South Korea

[2] Gyeongnam Natl Univ Sci & Technol, Dept Food Sci, Jinju 660758, Gyeongnam, South Korea

[3] CJ Food R&D CJ Cheiljedang, Seoul 152051, South Korea

[4] Natl Fisheries Res & Dev Inst, Seaweed Res Ctr, Mokpo 530831, Jeonnam, South Korea

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2015年 / 24卷 / 03期

关键词：

ultra-high temperature; corn oil; oxidative stability; seasoned laver; induction time; SOYBEAN OIL; QUALITY; CHLOROPHYLL; PORPHYRA; PIGMENTS; OLIVE;

D O I：

10.1007/s10068-015-0122-z

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The thermal oxidative properties of oils under general frying conditions (150-200A degrees C) have been extensively studied; however, there is no information on the thermal oxidation of ultra-high temperature short-time (UHTST) processed oils. Here, we investigated the thermal oxidative properties of corn oil in seasoned laver that was prepared using the UHTST conditions (300A degrees C for 10 s). The oxidation induction times of corn oil (CO), heated corn oil (HCO), and heated corn oil from seasoned laver (HCO-SL) were found to be 5.3, 3.3, and 4.1 h, respectively. The acid value (0.1) and peroxide value (2.2) in CO were increased to 0.2 and 2.5, respectively, in HCO and 0.2 and 5.5, respectively, in HCO-SL. The radical scavenging activities of CO, HCO, and HCO-SL were 72.4, 63.8, and 74.8%, respectively. Although both HCO and HCO-SL were treated using the UHTST conditions, HCO-SL was found to have a better induction time and antioxidant capacity than HCO.

引用

页码：947 / 953

页数：7

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