Lipid oxidation and flavor changes in saturated and unsaturated fat fractions from chicken fat during a thermal process

Author:

Han Dong1,Deng Siyang12,Wang Hang1,Huang Feng1,Fauconnier Marie-Laure2,Li Hong3,Zheng Jian4,Meng Linchun5,Zhang Chunhui1ORCID,Li Xia1

Affiliation:

1. Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China

2. Laboratory of Chemistry of Natural Molecules, Gembloux Agro-bio Tech, University of Liege, Gembloux 5030, Belgium

3. Shanxi Bangda Food Co., Ltd., Linfen 041000, China

4. Inner Mongolia Xibei Catering Group Co., Ltd., Huhhot 010000, China

5. Shanxi Yifa Tongcheng Agricultural Development Co., Ltd., Datong 037000, China

Abstract

Fat fractions from chicken fat with varying degrees of saturation could impart different flavor characteristics during thermal process.

Funder

National Natural Science Foundation of China

Central Public-interest Scientific Institution Basal Research Fund for Chinese Academy of Tropical Agricultural Sciences

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

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