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鱼油在食品领域中的应用技术综述
引用本文:夏树华,姜元荣,张余权,牛付欢.鱼油在食品领域中的应用技术综述[J].食品科学,2012,33(11):299-302.
作者姓名:夏树华  姜元荣  张余权  牛付欢
作者单位:丰益(上海)生物技术研发中心有限公司
摘    要:对鱼油在食品领域中的应用技术进行综述。由于具有独特的营养功能,鱼油的应用十分广泛。中国居民目前对二十碳五烯酸(EPA)和二十二碳六烯酸(DHA)摄入不足,因而鱼油在食品中的应用十分必要。目前市场上已有多种鱼油应用于各类食品中。在应用过程中,鱼油的氧化稳定性问题一直是研究热点,选择不同的添加形式(纯鱼油、乳状液和微胶囊)并采用某些新工艺可有效提高氧化稳定性。鱼油应用于食品在技术和商业方面的发展前景均十分广阔。

关 键 词:鱼油  食品  应用  乳化  微胶囊  

A Review of Techniques for Fish Oil Application in Food Products
XIA Shu-hua,JIANG Yuan-rong,ZHANG Yu-quan,NIU Fu-huan.A Review of Techniques for Fish Oil Application in Food Products[J].Food Science,2012,33(11):299-302.
Authors:XIA Shu-hua  JIANG Yuan-rong  ZHANG Yu-quan  NIU Fu-huan
Affiliation:(Wilmar (Shanghai) Biotechnology Research and Development Center Co. Ltd., Shanghai 200137, China)
Abstract:This paper provides a review of tehcniques for the application of fish oil in foods products. Fish oil has been widely used in food products due to its special health benefit. It is necessary to add fish oil in food products because of deficient intake of docesahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) in China. Nowadays, there are many foods rich in fish oil avabiale in the market. The oxidative stability of fish oil has been a concern for a long time during this application. The addition styles such as direct addition, emulsion or microcapsulation, and new processing techniques can effectively improve the oxidative stability of fish oil. Therefore, the application of fish oil in daily food will be developed widely in future both technologically and commercially.
Keywords:fish oil  food  application  emulsification  microencapsulation  
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