食品与机械2013，Vol.29Issue(2)：151-153,162,4.DOI:10.3969/j.issn.1003-5788.2013.02.036
草鱼冷藏过程中脂类的变化
Lipid changes of grass carp during cold storage
摘要
Abstract
Analyzed the fatty acid composition of grass carp by gas chromatography-mass spectrometry(GC/MS), and studied the changes of the fatty acid、POV and the TBA value in the seal storage at 4℃. The result showed there are 18 kinds of fatty acids in the grass crap, with saturated fatty acid is 29.30%, which the monounsaturated fatty acid is 43.21%, the polyunsaturated fatty acid is 27.47%.In the first five days, the fatty acids of C14～C17 showed no significant change, however,on the fifth day the fatty acids of more than C20 had changed greatly, and in the 10th day the all fatty acids had decreased obviously. The TBA value and POV has increased dramatically with the extension of storage time.关键词
草鱼/冷藏/脂肪酸/丙二醛/过氧化值Key words
grass carp/ cold storage/ fatty acid/ MDA/ POV引用本文复制引用
赵晨,卢君,陈桂平,刘焱..草鱼冷藏过程中脂类的变化[J].食品与机械,2013,29(2):151-153,162,4.基金项目
湖南省重点科技项目(编号:2010WK2014) （编号:2010WK2014）
