鱿鱼丝干制品脂肪酸的研究  

STUDY ON THE FATTY ACID OF DRIED SQUID SLICES

作　　者：屠幼英[1] 骆耀平[1] 朱连冬 邓定康 

机构地区：[1]浙江农业大学,杭州310029 [2]舟山海洋渔业公司,306101

出　　处：《海洋渔业》1997年第3期121-123,共3页Marine Fisheries

摘　　要：对北太平洋的太平洋褶柔鱼为原料制成的鱿鱼丝干制品的脂肪酸进行组成及变化研究,在夏季其不饱和脂肪酸氧化极快。用保鲜技术对鱿鱼丝进行处理,变色速率下降,且其不饱和脂肪酸含量变化减慢,因而认为鱿鱼丝变色与脂肪酸含量及组成有关,并提出降低其氧化速率的途径和参考方法。The composition and changes of the fatty acid in the dried slices of Japanese flying squid, Todarodes pacificus, were studied. The unsaturated fatty acid was oxidized extremely fast in summer. When the product was treated with some effective preserving agents, the discoloration rate reduced and the changes of the contents of unsaturated fatty acid slowed down. Therefore it is considered that the discoloration of dried squid slices had a relationship to the contents and composition of the fatty acid, and the way to inhabit the oxidization of the fatty acid was herein proposed.

关 键 词：鱿鱼丝 脂肪酸 保鲜 氧化 干制品 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]