不同贮藏温度下草鱼内脏鱼油品质变化

为探究草鱼内脏鱼油在不同贮藏温度下的品质变化，以草鱼内脏为原料,采用酶法提取鱼油，将草鱼内脏鱼油分别置于冷藏（4 ℃）、常温（25 ℃）和37 ℃条件下贮藏60 d，定期测定其酸价和过氧化值,并运用指纹特征分析、主成分分析（PCA）、线性判别分析（LDA）和载荷分析等电子鼻技术定期分析其挥发性成分的变化。结果表明:在贮藏期内，低温贮藏时（4 ℃ ）的草鱼内脏粗鱼油酸价、过氧化值和挥发性气味成分变化均不明显；在常温（25 ℃）及37 ℃贮藏温度下草鱼内脏粗鱼油的酸价、过氧化值均明显升高，挥发性气味成分变化较大，尤其37 ℃时变化显著；以酸价和过氧化值作为鱼油是否变质的评判标准，4 ℃时保质期约为55 d，25 ℃时保质期约为40 d，37 ℃时保质期约为30 d；鱼油贮藏过程中的挥发性成分主要为氮氧化合物、硫化物和芳香成分等物质。本研究为草鱼内脏的有效利用提供了理论基础。

Quality Changes of Grass Carp Visceral Fish Oil under Different Storage Temperatures

In order to explore the quality changes of grass carp visceral fish oil under different storage temperatures, the grass carp visceral fish oil was extracted by enzymatic method. The visceral fish oil of grass carp was stored at cold storage (4 ℃), normal temperature (25 ℃) and 37 ℃ for 60 days at constant temperature, and its acid value and peroxide value were determined regularly. Fingerprint characteristic analysis, principal component analysis (PCA) and linear discriminant analysis (LDA) and load analysis and other electronic nose technologies regularly were used to analyze the changes of volatile components. The results showed that the changes of acid value, peroxide value and volatile odor components of grass carp viscera were not obvious during storage at low temperature (4 ℃); The acid value and peroxide value of grass carp visceral crude oil increased significantly at room temperature (25 ℃) and 37 ℃, and the volatile odor components changed significantly, especially at 37 ℃; Taking the acid value and peroxide value as the criteria for judging whether the fish oil was deteriorated, the shelf life was about 55 days at 4 ℃, 40 days at 25 ℃ and 30 days at 37 ℃; The volatile components of fish oil during storage were mainly nitrogen oxides, sulfides and aromatic components. This study provides a theoretical basis for the effective utilization of grass carp viscera.