| 摘要: |
| 研究不同冻藏温度对鳙鱼片脂质特性变化的影响。将处理好的鳙鱼片分别置于-10、-20和-30 ℃冰箱中贮藏16周, 测定其脂肪含量、游离脂肪酸(FFA)含量、过氧化值(PV)、硫代巴比妥酸反应产物(TBARS)含量、共轭二烯(CD)值和荧光化合物含量等指标, 分析其变化规律。结果表明:3组鱼片的FFA含量都随着贮藏时间的延长而增大, 冻藏期结束时, -10和-20 ℃组鱼片的w (FFA)分别为39.43 和 34.96 g/100 g, 显著(P<0.05)高于-30 ℃组的20.96 g/100 g;PV、w (TBARS)和CD值都呈先上升后下降的趋势, -30 ℃组的PV与w (TBARS)显著(P<0.05)低于-10 ℃组;各组之间CD值无显著性(P>0.05)差异;3组样品间荧光化合物含量差异较显著。综合各指标变化, -30 ℃冻藏较-10和-20 ℃能够有效抑制鳙脂质的水解和氧化。 |
| 关键词: 鳙 冻藏 脂质 水解 氧化 |
| DOI：10.11841/j.issn.1007-4333.2014.06.24 |
| 投稿时间：2014-01-20 |
| 基金项目:现代农业产业技术体系建设专项资金资助(CARS-46) |
|
| Effect of frozen storage temperatures on lipids changes of bighead carp fillets |
|
WU Hua1, HONG Hui1, LUO Yong-kang1, SHEN Hui-xing2
|
| (1.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;2.College of Science, China Agricultural University, Beijing 100083, China) |
| Abstract: |
| The effect of frozen storage temperatures (-10, -20 and -30 ℃) on lipids changes of bighead carp fillets during a 16 week storage were investigated in this paper.During the whole storage, the changes in lipid content, free fatty acids (FFA) content, peroxide value (PV), thiobarbituric acid reactive substances (TBARS) content, conjugated dienes (CD) and fluorescence compounds content were measured every two weeks.Results showed that FFA content in all samples increased with the extension of storage time.After 16 weeks of storage, w (FFA) in samples stored at -10 and -20 ℃ were 39.43 and 34.96 g/100 g, respectively, which were significantly (P<0.05) higher than 20.96 g/100 g in samples stored at -30 ℃.Peroxide value, w (TBARS) and conjugated dienes all increased with time and then decreased, peroxide value and w (TBARS) in samples stored at -30 ℃ were marked (P<0.05) lower than that at -10 ℃, while there were no significant difference (P>0.05) in conjugated dienes.The content of fluorescence compounds had a significant difference in samples stored at the three temperatures.Thus, frozen storage at -30 ℃ could inhibit hydrolysis and oxidation of lipids in bighead carp fillets effectively, compared to that at -10 and -20 ℃. |
| Key words: bighead carp frozen storage lipids hydrolysis oxidation |
