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

Dong Han; Siyang Deng; Hang Wang; Feng Huang; Marie-Laure Fauconnier; Hong Li; Jian Zheng; Linchun Meng; Chunhui Zhang; Xia Li

doi:10.1039/d3fo01061a

journal article Open Access Jan 01, 2023

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

Dong Han

Siyang Deng Hang Wang

Feng Huang

Marie-Laure Fauconnier

Hong Li

Jian Zheng

Linchun Meng Chunhui Zhang

Xia Li

Food & Function Vol. 14 No. 14 pp. 6554-6569 · Royal Society of Chemistry (RSC)

View at Publisher Save 10.1039/d3fo01061a

Abstract

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

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References

Details

Published: Jan 01, 2023
Vol/Issue: 14(14)
Pages: 6554-6569
License: View

Authors

D

Dong Han

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

S

Siyang Deng

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

H

Hang Wang

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

F

Feng Huang

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

M

Marie-Laure Fauconnier

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

H

Hong Li

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

J

Jian Zheng

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

L

Linchun Meng

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

C

Chunhui Zhang

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

X

Xia Li

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

Funding

National Natural Science Foundation of China Award: 32102017

Central Public-interest Scientific Institution Basal Research Fund for Chinese Academy of Tropical Agricultural Sciences Award: S2021JBKY-05

Cite This Article

Dong Han, Siyang Deng, Hang Wang, et al. (2023). Lipid oxidation and flavor changes in saturated and unsaturated fat fractions from chicken fat during a thermal process. Food & Function, 14(14), 6554-6569. https://doi.org/10.1039/d3fo01061a

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

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