Study On The Effect Of Cooking Condition On Lipid Oxidation Of Braised Chicken Legs

Sauce brine products are the product of traditional cooking techniques in China.Different cooking conditions,lipid oxidation and oxidation will have different effects on the flavor of the product,and its process effect mainly depends on the control of the process during the process.At present,there is a relative lack of research on cooking conditions both at home and abroad.Cooking conditions(firepower,temperature,and time)are mainly controlled by experience.Therefore,by investigating the effect of different temperatures on the lipid oxidation of halogen chicken leg meat,it can be used as a sauce in China.The modern technological transformation of halogenated meat products provides theoretical support,and provides experience for the research of cooking conditions in the process of cooking other halogenated meat products.In this experiment,we measured the peroxide value,acid value,malondialdehyde content,carbonyl value,diene value,and free fatty acid content of chicken leg samples by cooking with different temperature-time combinations under different firepower conditions.Effect of Cooking Condition on Lipid Oxidation of Braised Chicken Legs.The results of the study are as follows:1.Peroxide value: Under each firepower condition,the subcutaneous fat and intramuscular fat peroxidation value of the chicken leg increased first and then decreased with the prolonged cooking time,but the time point of reaching the peak was different,and the low fire cooking time.The point at which the peroxide value peaks is earlier than the fire.For a short time(0min~60min)cooking,as the temperature rises,the greater the firepower is,the higher the subcutaneous fat peroxidation value;after a certain period of cooking(60min~120min),as the temperature rises,the firepower increases.The higher the intramuscular fat peroxidation value.The subcutaneous fat peroxide value is generally higher than the intramuscular fat.2.Acid price: Under each firepower condition,with the prolonged cooking time,the subcutaneous fat and intramuscular fatty acid prices showed a slowly rising trend,and the cooking accelerated the hydrolysis of fat.The warming process in the early stage of cooking has a great influence on the acid value.Under each firepower condition,as the cooking temperature increases,the acid value first increases and then decreases.There is a peak critical temperature(large turkey skin at 90°C,large fire muscle at 80°C,middle turkey skin at 85°C,Fire muscle at 80°C,turkey skin at 90°C,low fire muscle at 85°C).When cooked at 85°C,the effect of medium heat on the price of subcutaneous fatty acids was most pronounced.With the increase of cooking temperature,medium and small fires increased the acid price.The acid value of subcutaneous fat is generally lower than muscle,but the degree of oxidation is higher than muscle.3.Malondialdehyde: With the increase of cooking time,the malondialdehyde content fluctuates and rises with each cooking condition.More oxidized intermediatesreact further to produce malondialdehyde as the secondary product.Fat oxidation gradually deepens,and fat oxidation continues.Under the conditions of firepower,as the cooking temperature increased,the content of malondialdehyde increased first and then decreased,which was related to the production of flavor substances.When cooked at lower temperature and higher temperature,the greater the firepower,the lower the malondialdehyde content of subcutaneous fat.Cooking 0min ~ 60 min,the smaller the firepower malondialdehyde content of the intramuscular fat,90 min ~120min medium fire to promote the formation of malondialdehyde began to show.4.Carbonyl value: Under the conditions of firepower,the carbonyl value of subcutaneous fat and intramuscular fat of the chicken leg increased with the prolonged cooking time and the cooking temperature,and the oxidative degradation of fat was faster at high temperature,and the carbonyl compound accumulated.More significant.The effect of medium heat on the carbonyl value is more pronounced,and the carbonyl value is higher in the medium fire than in the small fire and the fire.The carbonyl value of the intramuscular fat is less than that of the subcutaneous fat.The longer the cooking time,the faster the oxidation of subcutaneous fat hydroperoxides produces aldehydes,ketones,and acids than muscles.5.Conjugated dienes: Under the conditions of firepower,with the prolongation of cooking time and cooking temperature,the conjugated diene value of subcutaneous fat and intramuscular fat both showed an upward trend,and the cooking process accelerated the fat.Oxidative decomposition.Subcutaneous fat conjugated diene value is greater than intramuscular fat,the higher the temperature,the longer the cooking time the greater the difference.Under the higher cooking temperature,the firepower has a significant effect on the subcutaneous fat diene value,and the medium fire is the highest at 90°C;the medium fire is larger in the early stage of cooking at100°C,and the greater the firepower is,the larger the firepower is.The higher the value.In the early stage of cooking,the muscle diene value is higher in medium-fire conditions when boiled at a higher temperature,and the diene value in muscles is higher in a high-fire condition when boiled at a lower temperature in the later stage of cooking.6.Free fatty acids: Under the thermal conditions,subcutaneous fat and intramuscular fat continued to hydrolyze as the cooking time prolonged.The total free fatty acids and saturated fatty acid content continued to increase,consistent with the change in acid value;and the saturated fatty acid content of chicken soup After rising first and then falling,the thermal stability of unsaturated fatty acids was poor.The oxidation rate gradually increased during the later period of cooking,and the content showed a downward trend.Under various fire conditions,as the cooking temperature rises,when free fatty acids accumulate to a certain degree,the increase in the degree of oxidation makes its content no longer increase,or even slightly declines.Adipose hydrolysis of chicken soup is less than oxidation.The total amount of free fatty acids,saturated fatty acids,and unsaturated fatty acids were the lowest.Intramuscular fat was generally higher than subcutaneous fat,which was consistent with the acid value.