摘要
为探究富硒鱼肉经过不同加工方式处理后品质变化与硒损失规律,以富硒鱼肉为研究对象,比较分析4种加工方式(炖制、蒸制、烤制、炸制)处理样品的水分、脂肪、蛋白质、硒含量的变化;通过模拟体外消化,测定4种加工方式对样品中硒生物利用率的影响;进行模拟贮藏,研究不同贮藏时间对富硒鱼肉硒含量的影响;测定铁离子还原能力(FRAP)及DPPH自由基清除率,研究加工方式对样品抗氧化能力的影响。结果表明,炖制组和蒸制组的硒含量较对照组降低36.47%和23.53%(P<0.05),烤制组和炸制组的硒含量较对照组增加77.65%和21.53%(P<0.05)。模拟体外消化结果显示4个处理组的硒利用率较对照组均显著降低(P<0.05),炖制组和蒸制组具有较高的硒生物利用率,炸制组生物利用率最低。DPPH自由基清除率和FRAP值均显示炸制和烤制组有较好的抗氧化能力。因此,烤制是一种较为理想的富硒鱼肉加工方式。
To explore the impact of different processing methods on quality and selenium loss in selenium-enriched fish meat,this study conducted a comparative analysis of changes in moisture,fat,protein,and selenium content across samples subjected to four different processing techniques,namely stewing,steaming,roasting,frying.The bioavailability of selenium was assessed through simulated in vitro digestion.Additionally,the effect of storage time on the selenium content was examined under simulated conditions.To evaluate the influence of processing methods on antioxidant capacity,ferric ion reducing antioxidant power(FRAP)and DPPH free radical scavenging rate were measured.The results showed that stewing and steaming led to a significant decrease in selenium content by 36.47%and 23.53%,respectively(P<0.05),while roasting and frying resulted in an increase in selenium content by 77.65%and 21.53%,respectively(P<0.05),compared to the control group.Simulated in vitro digestion demonstrated significantly lower selenium utilization rates for all treatment groups compared to the control group(P<0.05).Among these,higher bioavailability rates were observed in stewing and steaming groups,and fried meat exhibited the lowest bioavailability rate.DPPH free radical scavenging rates and FRAP values indicated that roasting and frying groups had better antioxidant capacities than other groups.The results suggest that roasting is a more suitable method for processing selenium-enriched fish meat.
作者
张诗泉
葛鑫禹
唐徳剑
夏曾润
刘永峰
ZHANG Shiquan;GE Xinyu;TANG Dejian;XIA Zengrun;LIU Yongfeng(College of Food Engineering and Nutritional Sciences,Shaanxi Normal University,Xi’an 710062,China;Key Laboratory of Se-enriched Products Development and Quality Control,Ministry of Agriculture and Rural Affairs,Ankang Shaanxi 725000,China;Ankang Selenium-rich Product Research and Development Center,Ankang Shaanxi 725000,China)
出处
《西北农业学报》
CAS
CSCD
北大核心
2024年第8期1591-1598,共8页
Acta Agriculturae Boreali-occidentalis Sinica
基金
陕西省科技计划(2024GH-ZDXM-08,2024NC-YBXM-164)
富硒食品开发国家地方联合工程实验室开放课题(Se-2020B03)。
关键词
富硒鱼
加工方式
硒含量
体外模拟消化
抗氧化活性
Selenium-enriched fish
Processing mode
Selenium content
in vitro mode digestion
Antioxidant activity
