摘要
研究丁香提取物、油菜粉提取物、植酸、VE及2,6-二叔丁基对甲苯酚(BHT)处理对微冻(-2.5℃)贮藏泥鳅品质及脂肪氧化的影响。结果显示,不同处理组泥鳅的感官综合得分逐渐降低;pH值先下降后上升;汁液流失率呈增加趋势;剪切力不断降低(P<0.05);挥发性盐基氮(TVB-N)值呈增加趋势,且所有处理组在24d时均小于最大限量(20mg/100g),处于可接受范围;硫代巴比妥酸值(TBARS)、过氧化值(POV)均呈上升趋势(P<0.05);饱和脂肪酸(SFA)、单不饱和脂肪酸(MUFA)含量整体升高,多不饱和脂肪酸(PUFA)含量相对下降。以上所有处理组的变化趋势均优于对照组。综合上述分析,对照组在微冻条件下的货架期为8~12d,而添加抗氧化剂组货架期均达到20~24d,其中植酸、BHT以及VE抗氧化能力更强,能够更有效地抑制不饱和脂肪酸氧化,维持样品的食用品质和加工性能。
The effects of different treatments including clove extract,phystic acid,rapeseed,BHT and VEon properties and lipid oxidation of partially frozen storage(-2.5℃)loach were studied.The results showed that,with the prolongation of storage time,the sensory comprehensive score of different treatment groups decreased gradually;the pH value first descendedand rose;juice loss showed an increasing trend;the shear force value declined significantly(P<0.05);TVB-N values increased,and TVB-N values of all treatment groups were less than the maximum20 mg/100 g at 24 d,in the acceptable range;the values of thiobarbituric acid and peroxide of the loach increased significantly(P<0.05);the saturated fatty acid(SFA)and monounsaturated fatty acid(MUFA)contents showed an increasing trend,and the relative content of polyunsaturated fatty acid(PUFA)decreased.The trend of all the above treatment groups was better than the control group.With the comprehensive analyses,the results showed that the shelf life of the control group was 8~12 days,and the antioxidant group could be 20~ 24 days,under the partially frozen condition.It was also found that the phytic acid,BHT and VEshowed stronger antioxidant capacity in the treated groups,with more effective inhibition of the oxidation of unsaturated fatty acids and better maintaining of the food quality and processing performance.
作者
鲁小川
王晓君
尚永彪
LU Xiao-chuan;WANG Xiao-jun;SHANG Yong-biao(College of Food Science , Southwest University , Chongqing 100716. China;Quality and Safety RiskAssessment Laboratory of Products Preservation ,Chongqing Ministry of Agriculture , Chongqing 400716 ,China;Chongqing Special Food Program meand Technology Research Center ,Chongqing 400716, China)
出处
《食品与机械》
北大核心
2019年第4期120-126,178,共8页
Food and Machinery
基金
重庆市特色食品工程技术研究中心能力提升项目(编号:cstc2014pt-gc8001)
重庆市特色效益水产业关键技术集成示范项目(编号:20150718)
关键词
泥鳅
抗氧化剂
微冻
品质
脂肪氧化
loach
antioxidants
partially frozen storage
properties
lipid oxidation
