Effect of cooking time on the content of fat and fatty acid components in Lionhead (a typical local dish in Yangzhou)

Authors

ZHU Wenzheng, Tourism and Culinary Institute, Yangzhou University, Yangzhou, Jiangsu 225127, China; Huaiyang Cuisine Industrization Engineering Center of Jiangsu Province, Yangzhou, Jiangsu 225127, China; Animalscience and technology, Yangzhou University, Yangzhou,Jiangsu 225009, China
XU Yan, Tourism and Culinary Institute, Yangzhou University, Yangzhou, Jiangsu 225127, China; Huaiyang Cuisine Industrization Engineering Center of Jiangsu Province, Yangzhou, Jiangsu 225127, China
QIAN Xiangyu, Tourism and Culinary Institute, Yangzhou University, Yangzhou, Jiangsu 225127, China
ZHAN Ghuimin, Animalscience and technology, Yangzhou University, Yangzhou,Jiangsu 225009, China
Y Uhai, Tourism and Culinary Institute, Yangzhou University, Yangzhou, Jiangsu 225127, China; Huaiyang Cuisine Industrization Engineering Center of Jiangsu Province, Yangzhou, Jiangsu 225127, China
ZHOU Xiaoyan, Tourism and Culinary Institute, Yangzhou University, Yangzhou, Jiangsu 225127, China; Huaiyang Cuisine Industrization Engineering Center of Jiangsu Province, Yangzhou, Jiangsu 225127, China
YANG Zhangping, Animalscience and technology, Yangzhou University, Yangzhou,Jiangsu 225009, China

Abstract

This paper discusses the changes of fat and fatty acid in the traditional lion head during the process of processing, and hopes to provide some references for the research on the nutrition and flavor of lion head. Experiments were carried out to determine the crude fat content, the thiobarbituric acid (TBARS) value and the fatty acid content of the raw materials, gel, molding, stewing and other stages of the process of lion head processing. Research indicates: During the stewing process, the content of fat decreased significantly (P<0.05); From the overall trend of change, the value of TBARS increased gradually and changed significantly during the stewing (P<0.05); Palmitic acid (C_16:0), stearic acid (C_18:0), oleic acid (C_18:1) and linoleic acid (C_18:2) were detected as the major fatty acids. The content of saturated fatty acid (SFA) in the head of the lion head changed significantly (P<0.05), the content of monounsaturated fatty acid (MUFA) increased significantly (P<0.05) and the content of PUFA decreased significantly (P<0.05). All in all, the lion head in the cooking process decreased fat content, fat moderate oxidation, fatty acid composition has changed.

Publication Date

6-28-2019

First Page

49

Last Page

53

DOI

10.13652/j.issn.1003-5788.2019.06.008

Recommended Citation

Wenzheng, ZHU; Yan, XU; Xiangyu, QIAN; Ghuimin, ZHAN; Uhai, Y; Xiaoyan, ZHOU; and Zhangping, YANG (2019) "Effect of cooking time on the content of fat and fatty acid components in Lionhead (a typical local dish in Yangzhou)," Food and Machinery: Vol. 35: Iss. 6, Article 8.
DOI: 10.13652/j.issn.1003-5788.2019.06.008
Available at: https://www.ifoodmm.cn/journal/vol35/iss6/8

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