Effects of fat content and oxidation on the color of casing

doi:10.13652/j.issn.1003-5788.2017.04.034

Home > Archive>Volume 33, Issue 4, 2017 >176-179. DOI:10.13652/j.issn.1003-5788.2017.04.034

Effects of fat content and oxidation on the color of casing
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                        10.13652/j.issn.1003-5788.2017.04.034
                    
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Affiliation:(1. College of Food Science and Engineering Yangzhou University, Yangzhou, Jiangsu 225127, China; 2. Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou University, Yangzhou, Jiangsu 225127, China; 3. Shanghai Vocational and Technical College of Agriculture and Forestry, Shanghai 201699, China; 4. Jiangsu Lianzhong casing Co.Ltd, Rugao, Jiangsu 226500, China)
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Abstract:

In the present study, the effect of lipid content and oxidation on the color of casing was investigated. Result showed that lipid content has a significant impact on the color of casing. After alcohol treatment, lipid content of casing decreased while its △E decreased significantly. The correlation coefficients for the colour change and the lipid oxidation of casing over 0.9. The present study indicates that lipid oxidation is an important factor of the deterioration of casing’s color.

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葛庆丰,丁琪琪,崔保威,等.脂肪含量和脂肪氧化对肠衣色泽的影响[J].食品与机械英文版,2017,33(4):176-179.

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Online: March 10,2023
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