多脂鱼熏制品抗氧化性能的研究

阐述了几种多脂鱼熏制品与对照品常温下脂质抗氧化性能的比较。试验初步揭示了熏烟中的一些有效成份不仅赋予制品独特的风味,同时也使制品获得了防腐及脂质抗氧化效果。

A Study on the Antioxidation of Smoked Fatty Fish

This article expounds the results of series of comparative experiment on the different fat antjoxidation under ambient temperature between several kinds of smoked fatty fish and their control samples. The primary conclusion is that some effective ingredients of smoke give the products not only a unique flavour but also the antiseptic and fat antioxida-tion effects.