食品科学2017，Vol.38Issue(15)：232-236,5.DOI:10.7506/spkx1002-6630-201715037
鲍鱼预熟制及低温贮藏中的脂质氧化特性
Oxidative Lipid Changes of Abalone during Precooking and Storage at Low Temperatures
摘要
Abstract
This study was focused on the oxidative lipid changes of abalone meat under different precooking and storage conditions in order to explore the quality changes.The thiobarbituric acid reactive substances (TBARS) value was tested by a steam distillation method.The fatty acid composition was determined by gas chromatography-mass spectrometry (GC-MS).Results showed that TBARS value was 1.01 mg/kg in fresh abalone samples,which increased to 4.12,4.31 and 3.40 mg/kg,respectively after storage at 4 ℃ for 4 days,-18 ℃ for 35 days and-80 ℃ for 35 days.TBARS value in precooked (heating at 80 ℃ for 2 h) abalone was 1.90 mg/kg,and it remained stable at 1.91,1.86 and 1.91 mg/kg after storage at 4 ℃ for 4 days,-18 ℃ for 35 days and-80 ℃ for 35 days.After storage at-18 ℃ for 35 days,the contents of eicosapentaenoic acid (EPA) and docosapentaenoic acid (DPA) in precooked samples (9.78％ and 5.32％) were higher than those in unpretreated samples (8.76％ and 5.01％).In conclusion,the oxidation of fatty acids was mainly observed in samples during cold storage,which was inhibited by the precooking treatment.关键词
鲍鱼/冻藏/脂质氧化/预熟制Key words
abalone/storage/lipid oxidation/precooking分类
轻工纺织引用本文复制引用
傅宝尚,朱名,王妍,张玉莹,徐献兵,董亮,董秀萍,秦磊..鲍鱼预熟制及低温贮藏中的脂质氧化特性[J].食品科学,2017,38(15):232-236,5.基金项目
“十三五”国家重点研发计划重点专项(2016YFD0400404) （2016YFD0400404）
海洋公益性行业科研专项(201505029) （201505029）
