Food shelf life - Oxidation stability test of chicken oil
Chicken fat shelf life
Chicken oil is widely used in the production of household condiments such as chicken powder, chicken essence and chicken juice, which plays a role in adding flavor and brightening color to delicious dishes. Chicken oil contains fatty acids, proteins, fat-soluble vitamins, sterols and other components. Due to the unsaturated fatty acids contained in chicken oil, it is easy to be oxidized. Oxidized and deteriorated chicken oil will produce problems such as peculiar smell, acid price increase, and dark color, thus reducing the commodity and edible value of chicken oil and chicken oil containing food. Chicken fat needs good oxidation stability and long shelf life to retain the flavor and nutritional value of chicken fat to the maximum extent.
Traditional evaluation method of edible oil shelf life
1. The warranty period study is carried out at room temperature or in the oven to study the changes of samples with storage time. Time-consuming long and other reasons!
2. The changes of samples after storage are mainly judged by sensory method, with relatively subjective factors. No data support as quality control basis!
ST149B Oil oxidation tester simulated rapid oxidation and evaluated the oxidation stability of chicken oil.
Oxidation reaction is a decisive factor in the spoilage of food containing fat, and only by monitoring it can accurate shelf life be obtained. Through the accelerated test of ST149B oil oxidation tester, Arrhenius equation can be used to predict the shelf life at room temperature. Compared with the traditional constant temperature and humidity sensory evaluation method, it can reduce more than 90% of the time, greatly improve the test efficiency and reduce the test cost.
1. Sample size: 5G;
2, pressure: 700kPa;
3, test temperature: 90℃, 100℃, 110℃, 120℃;
ST149B oil oxidation tester is to speed up the shelf life and an ideal experimental instruments, can be in the highest 180 ℃ under the temperature of the sample determination, and use the sample amount is few, in solid or semisolid samples only need 3-5 g, for the liquid sample only need 5 ml, Arrhenius equation is used to establish the shelf life prediction model greatly reduces the test cost. So that we can spend the shortest time, with the least samples to get our ideal test results.