摘要
研究了不同光照、温度和含氧量对动物脂肪氧化指标的影响。光照度为20 Lux时脂肪TBARS在前30 d变化不明显,随后快速上升,光照度为964 Lux和1550 Lux下脂肪TBARS则随时间推移逐渐升高,且两者变化趋势较为趋近。脂肪在(4±1)℃、(9±1)℃和(15±1)℃下TBARS变化均有不同程度的上升(,9±1)℃变化则介于(4±1)℃和(15±1)℃之间,在两者范围内变化,并与第35天达到0.465 mg MDA/kg。用10%O2与21%O2处理脂肪TBARS变化近似,但无氧条件下TBARS变化明显较10%O2与21%O2处理滞后,结果表明氧化速度随大气氧分压的增加而增加,当氧分压达到一定值后,氧化速度保持基本不变。
The aim of the this paper was to study influence of TBARS treated with different lighting,oxygen level and temperature during fat autoxidation.The results showed that the changes of TBARS treated with 20 Lux illumination was significantly less than that of 964 Lux and 1550 Lux,which indicated that TBARS impacted heavier by the non-light than light,illumination had important effect during initial of fat oxidation,which maybe was inducement of fat oxidation.TBARS of（4±1） ℃ significantly lags behind the changes in（15±1） ℃,and the lag period of 10 days,which reflected the lower temperature could inhibit the rate of peroxide formation and postpone fat oxidation.Change of TBARS treated with 10% O2 is similar with 21% O2,but the lowest oxygen level is behind for 10% O2 and 21% O2.The results indicated the oxidation rate increased as highly oxygen level.
出处
《食品科技》
CAS
北大核心
2010年第9期168-171,共4页
Food Science and Technology
