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食品与发酵工业  2019, Vol. 45 Issue (1): 259-264    DOI: 10.13995/j.cnki.11-1802/ts.017231
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家禽油脂功能性研究进展
龙霞,宁俊丽,丁晓雯
(西南大学 食品科学学院,重庆市农产品加工重点实验室,重庆,400716)
Research progress on functional properties of poultry oil
LONG Xia, NING Junli, DING Xiaowen
(Chongqing Key Laboratory of Agricultural Products Processing and Store, College of Food Science, Southwest University, Chongqing 400716, China)
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摘要 随着生活水平的提高,对禽肉的需求日益增加。在消费禽肉的同时,也产生了大量含禽类油脂的屠宰副产物。禽类油脂的不饱和脂肪酸高、胆固醇含量低、香味独特等特点,促使学者对其展开研究。通过综述国内外关于家禽油脂脂肪酸构成、功能性质的研究,为更好地利用家禽油脂提供参考。
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龙霞
宁俊丽
丁晓雯
关键词:  家禽油脂  脂肪酸  功能性    
Abstract: With the improvement of people′s living standard, the demand for poultry meat is increasing. When consuming poultry meat, the number of slaughtering by-products containing poultry oil is also increasing. Poultry oil has special fragrance, high unsaturated fatty acid content and low cholesterol content. Therefore, the poultry oil has been researched by many scholars. By investigoting the composition of poultry oil and its functional properties to provide references for better utilization of poultry oil. This paper reviews the composition and functional properties of fatty acids in poultry at national and international levels.
Key words:  poultry oil    fatty acids    functional properties
收稿日期:  2018-03-10                出版日期:  2019-01-15      发布日期:  2019-02-01      期的出版日期:  2019-01-15
作者简介:  硕士研究生(丁晓雯教授为通讯作者,E-mail:837731486@qq.com)。
引用本文:    
龙霞,宁俊丽,丁晓雯. 家禽油脂功能性研究进展[J]. 食品与发酵工业, 2019, 45(1): 259-264.
LONG Xia,NING Junli,DING Xiaowen. Research progress on functional properties of poultry oil[J]. Food and Fermentation Industries, 2019, 45(1): 259-264.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.017231  或          http://sf1970.cnif.cn/CN/Y2019/V45/I1/259
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