This study aimed to explore the changes in fatty acids of total nutrient emulsion in foods for special medical purposes under different thermal processing and storage conditions, providing a reference for the research, development, and industrial application of total nutrient emulsion.This experiment used secondary bactericidal to prepare a total nutrient emulsion.This study analyzed the changes in fatty acids during pre-bactericidal (80 ℃/90 ℃, 5 min), post-bactericidal (121 ℃, 10 min/15 min/30 min), room temperature storage (25 ℃, 0 day/30 days/60 days), and accelerated storage (37 ℃, 0 day/30 days/60 days) of total nutrient emulsion.Results showed that during the pre-bactericidal process, as the bactericidal temperature increased, the content of saturated fatty acids and trans fatty acids in the total nutrient emulsion increased, while the content of unsaturated fatty acids decreased.During the post-bactericidal process, as the bactericidal time prolonged, the content of unsaturated fatty acids decreased, with oleic acid decreasing by 9.69%, 23.83%, and 29.99% under heating conditions of 10 min, 15 min, and 30 min, respectively.During storage at room temperature and accelerated storage, the content of saturated fatty acids and trans fatty acids increased, while unsaturated fatty acids showed the opposite trend.After 60 days of storage at room temperature, the content of saturated fatty acids significantly increased, and oleic acid, linoleic acid, and alpha-linolenic acid decreased by 36.66%, 6.43% and 14.70%, respectively.After 60 days of accelerated storage, the contents of oleic acid, linoleic acid, and alpha-linolenic acid significantly decreased, decreasing by 40.71%, 7.47%, and 21.31%, respectively.During the processing and storage of total nutrient emulsion, the content of saturated and trans fatty acids showed an upward trend, while unsaturated fatty acids showed a downward trend.The changing trend of fatty acids was positively correlated with heating intensity, heating time and, storage time.
LI Zishuo
,
LIU Jia
,
DING Zhenjiang
,
YANG Zongling
,
ZHOU Fangzheng
,
XIA Kai
,
LIU Shiwei
,
YUAN Peng
,
DUAN Shenglin
,
WANG Yongxia
,
LIU Jinyang
. Research on change of fatty acids in processing and storage of total nutrient emulsion[J]. Food and Fermentation Industries, 2025
, 51(18)
: 269
-274
.
DOI: 10.13995/j.cnki.11-1802/ts.041576
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