Effects of fat content and oxidation on the color of casing

Authors

GE Qingfeng, College of Food Science and Engineering Yangzhou University, Yangzhou, Jiangsu 225127, China; Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou University, Yangzhou, Jiangsu 225127, China
DING Qiqi, College of Food Science and Engineering Yangzhou University, Yangzhou, Jiangsu 225127, China; Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou University, Yangzhou, Jiangsu 225127, China
CUI Baowei, Shanghai Vocational and Technical College of Agriculture and Forestry, Shanghai 201699, China
YIN Yongqi, College of Food Science and Engineering Yangzhou University, Yangzhou, Jiangsu 225127, China
GU Yongjun, Jiangsu Lianzhong casing Co.Ltd, Rugao, Jiangsu 226500, China
WU Mangang, College of Food Science and Engineering Yangzhou University, Yangzhou, Jiangsu 225127, China; Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou University, Yangzhou, Jiangsu 225127, China
YU Hai, College of Food Science and Engineering Yangzhou University, Yangzhou, Jiangsu 225127, China; Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou University, Yangzhou, Jiangsu 225127, China

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.

Publication Date

4-28-2017

First Page

176

Last Page

179

DOI

10.13652/j.issn.1003-5788.2017.04.034

Recommended Citation

Qingfeng, GE; Qiqi, DING; Baowei, CUI; Yongqi, YIN; Yongjun, GU; Mangang, WU; and Hai, YU (2017) "Effects of fat content and oxidation on the color of casing," Food and Machinery: Vol. 33: Iss. 4, Article 34.
DOI: 10.13652/j.issn.1003-5788.2017.04.034
Available at: https://www.ifoodmm.cn/journal/vol33/iss4/34

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