Foods (Apr 2022)

Effect of High-Voltage Electrostatic Field Heating on the Oxidative Stability of Duck Oils Containing Diacylglycerol

  • Hailei Sun,
  • Fangfang Li,
  • Yan Li,
  • Liping Guo,
  • Baowei Wang,
  • Ming Huang,
  • He Huang,
  • Jiqing Liu,
  • Congxiang Zhang,
  • Zhansheng Feng,
  • Jingxin Sun

DOI
https://doi.org/10.3390/foods11091322
Journal volume & issue
Vol. 11, no. 9
p. 1322

Abstract

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High-voltage electrostatic field (HVEF) as an emerging green technology is just at the beginning of its use in meat products and by-products processing. In this study, we employed duck oil to produce duck-oil-based diacylglycerol (DAG), termed DDAG. Three different DDAG volume concentrations (0, 20%, and 100%) of hybrid duck oils, named 0%DDAG, 20%DDAG, and 100%DDAG, respectively, were used to investigate their thermal oxidation stability in high-voltage electrostatic field heating and ordinary heating at 180 ± 1 ℃. The results show that the content of saturated fatty acids and trans fatty acids of the three kinds of duck oils increased (p p 21) of the three oils decreased (p 21) was increased significantly (p 21 increased with more DAG in the duck oil, which suggested that the oxidation stability was likely negatively correlated with the DAG content. Moreover, the peroxide value, the content of saturated fatty acids and trans fatty acids, and the S21 of the three concentrations of duck oils were higher (p < 0.05) under ordinary heating than HVEF heating. It was concluded that HVEF could restrain the speed of the thermal oxidation reaction occurring in the duck oil heating and be applied in heating conditions.

Keywords