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Study On Continuous Change Of Physical-Chemical Index In Boiling Process Of Chaffy Dish Bed Charge

Posted on:2007-02-09Degree:MasterType:Thesis
Country:ChinaCandidate:B G YangFull Text:PDF
GTID:2121360185475353Subject:Food Science
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ChongQing chaffy dish is a special kind of diet culture. This paper discussed the security of ChongQing chaffy dish in four aspects: the oxidation stability of greases; the change of the contents of nitroso compounds during boiling process; the change of contents of elements during chaffy dish boiling and the mutagenicity of the chaffy dish broth. This project was supported by ChongQing science and technology committee. The results as follows:1. The AV of all samples rised obviously during the boiling process.. The AV of three samples rised 22.3%,14.3%,23.5% in total respectively. The differences had statistically significance. The rising rate of AV increased obviously after boiling for 12h.The POV of chaffy dish grease was influenced by the statement of samples. During the boiling process the POV is almost undetective; and after boiling process the grease freezed, the peroxide was accumulated and POV begun increasing with the time passing by.During the 24h boiling process, we sampled when the grease was boiling fierily and detected, and the results showed us that the CV fluctuate had no obliviously changes with the time passing by.During 24h boiling process, the MDA content of grease rised obviously in all samples.Through the analysis of experiment results we can come to a conclusion that the grease did not be oxidated badly during the 24h boiling, the sub-oxidation products did not accumulate a lot in the grease with the boiling process. It means we can use the grease of chaffy dish more than once and still make sure that it is absolutely safe for our consumer.2. During the boiling process, the content of nitrate in chaffy dish increased at first, reach the peak after about 1.5h to 2h , and then it's decreased slowly. The content of nitrite and nitrosamine was always increased slowly during the 24h boiling.Through the correlation analysis among the content of nitrate, nitrite and nitrosamine after the nitrate content reach the peak. It's found the content of nitrate and nitrite was negative correlation...
Keywords/Search Tags:Chaffy dish, Grease oxidation, Nitroso group, Metal element, Mutagenicity
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