In order to explore the effects of storage conditions on the quality of a new type of pickled chicken feet other than hydrogen peroxide and irradiation, the indicator evaluation system composed of lipid-oxidized acid value (AV), peroxide value (POV), thiobarbituric acid value (TBARs) and volatile base nitrogen (TVB-N) was established to explore the influence of different storage temperature and time on lipid oxidation. The results showed that the changes of AV, POV, TBARS and TVBN increased with the prolongation of storage time, which were significantly different under different storage conditions (P<0.05). In addition, high temperature could promote the process of lipid oxidation, while low temperature could inhibit but not totally prevent the process of lipid oxidation. It was also found that the storage temperature was the key factor affecting lipid oxidation, followed by storage time, and the shelf life of the novel pickled chicken feet was 3-6 months longer than those manufactured by traditional process. The comparative study on lipid oxidation of pickled chicken feet under different storage conditions provides data support for the physical and chemical indicators of the storage of pickled products, and also provides an application basis for the better storage of pickled chicken feet.
PENG Rong
,
CAI Qiong
,
LIU Dan
,
TANG Chunhong
. Effects of storage conditions on lipid oxidation of novel pickled chicken feet[J]. Food and Fermentation Industries, 2019
, 45(22)
: 208
-212
.
DOI: 10.13995/j.cnki.11-1802/ts.020313
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