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储存期间鱼粉中脂质的劣变规律
引用本文:孙志强,过世东.储存期间鱼粉中脂质的劣变规律[J].中国粮油学报,2015,30(3):90-93.
作者姓名:孙志强  过世东
作者单位:江南大学食品学院
基金项目:江苏普通高校研究生创新计划项目;江苏高校优势学科建设工程项目。
摘    要:鱼粉在储存过程中油脂易受外界环境的影响发生氧化劣变,导致鱼粉的品质下降。通过检测油脂的过氧化值(POV)、酸价(AV)、硫代巴比妥酸值(TBA),获得3种不同产地鱼粉在自然储存条件下油脂品质的变化规律。以期得到有价值的数据,服务于鱼粉的实际储存。研究结果表明:在自然条件下通风、避光储存15个月后,进口鱼粉(秘鲁)、国产鱼粉(玉环)、国产鱼粉(温岭)的AV分别由2.01、1.11、2.43 mg/g升至7.23、6.22、6.79 mg/g。TBA分别由15.5、8.96、7.30 mg/kg升至43.79、34.63、28.34 mg/kg。POV分别上升到16.97、24.64、16.62 mmol/kg后开始下降;研究还证明了脱脂显著降低了鱼粉AV、TBA、POV的含量及其在储存过程中的AV、TBA、POV的生成量,脱脂利于鱼粉的储存。

关 键 词:鱼粉  储存  氧化酸败  脱脂
收稿时间:2013/12/3 0:00:00
修稿时间:2014/2/27 0:00:00

The study of lows in deterioration of fishmeal lipid during storage
Sun Zhiqiang;Guo Shidong.The study of lows in deterioration of fishmeal lipid during storage[J].Journal of the Chinese Cereals and Oils Association,2015,30(3):90-93.
Authors:Sun Zhiqiang;Guo Shidong
Affiliation:Sun Zhiqiang;Guo Shidong;College of Food Science,Jiangnan University;
Abstract:There are lipids oxidation reaction and deterioration in fish meal under external environment easily and resulting in bad qualities. Through determination of peroxide value (POV), acid value (AV) and thiobarbituric acid value (TBA) of fish meals from Peru, Yuhuan, Wenling which were stored under natural conditions. We tried to summarize the changing formation of qualities that will be helpful to practice. Result suggested that the AV was increased from 2.01, 1.11, 2.43 mg/g to 7.23, 6.22, 6.79 mg/g, and the TBA was increased from 15.5, 8.96, 7.30 mg/kg to 43.79, 34.63, 28.34 mg/kg of three fish meals, respectively, after 15 months storage period under natural conditions with ventilation and darkness. Moreover, the POV of three fish meals reached the peak value 16.97, 24.64, 16.62 mmol/kg under the same conditions. Besides, our study indicated that the content of AV, TBA, POV was decreased in starting and processing of storage after skimmed, which means shimming is benefit to the storage of fish meal.
Keywords:fishmeal  storage  Oxidative rancidity  degreasing  
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