Effect of Microwave Cooking Method on Lipid Changes of Silky Fowl's Egg Yolk
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Abstract:
The effects of microwave cooking methods on the lipids of silky fowl's egg yolk were investigated. The results showed that the total lipid content of silky fowl's egg yolk increased first and then decreased under different heating modes of high fire, high medium fire and medium fire. Triglyceride and free fatty acids were the main ones. The content of lipid components increased, while the content of phospholipids increased first and then decreased; The variation trends of peak area of phosphatidylcholine, phosphatidylethanolamine phosphatidic acid phosphatidylhexyl alcoho, phosphatidylserine, lysolecithin phosphatidylglycerol and lysophosphatidylethanolamine in phospholipids were generally the same, which increased first and then decreased.. Under different heating treatment, the variation trends of C16:0, C18:0, C20:0, C24:0 and SFA in silky fowl's egg yolk were generally the same. Among them, the contents of fatty acid components C16:0 and C20:0 of silky fowl's egg yellow showed an upward trend in general, increasing by 2.2%, 14.77% and 17.65%, respectively. The content of C18:0 of silky fowl's egg yellow increased to 90.16% and then decreased to 66.80%.The content of C24:0 increased to 27.61% and then decreased to 27.33%. Under the three heat preservation points of high fire, middle fire and middle fire, the difference of retention rate of lipid nutrients of silky fowl's egg yellow was about 5%~10%. Through the analysis and research of the relevant content of this article, the food is heated scientifically and reasonably, and the nutrients of silky fowl's eggs are preserved as much as possible.
