虾油和蟹油的理化特性研究  

Study on the Physical and Chemical Properties of Shrimp and Crab Oil

作　　者：张少娟[1] 梁俏君 陈巧欣 毛伟杰[1] 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088

出　　处：《安徽农业科学》2013年第28期11570-11571,11594,共3页Journal of Anhui Agricultural Sciences

基　　金：广东省高等学校大学生创新实验项目(1056610015)

摘　　要：[目的]研究以螃蟹壳和虾头为原料提取的蟹油和虾油的理化特性。[方法]在常温和煎炸条件下,测定比较芝麻香油、豆油、虾油和蟹油的酸值、碘值和过氧化值,并对4种油的外观变化进行分析。[结果]试验表明,虾油和螃蟹油在常温下新鲜度高,在煎炸条件下氧化稳定性比豆油和芝麻香油稍差,且在煎炸40 min后失去特征优势;在感官评价中,虾油和螃蟹油综合得分较高,但在油炸条件下优势不明显。[结论]研究可为虾油和蟹油的综合开发利用提供参考依据。[Objective] To study the physical and chemical properties of shrimp and crab oil with shrimp head and crab shell as materials. [ Method ] Under the room temperature and frying condition,the acid value,iodine value and peroxide value of sesame oil, soybean oil, shrimp oil and crab oil was determined. The appearance variation of four oils was analyzed. [ Result ] The results showed that the shrimp oil and crab oil could keep high freshness at normal temperature, but the oxidation stability is slightly worse than soybean oil and sesame oil in the frying condi- tions and lose their advantages after 40 min in frying; in sensory evaluation,the comprehensive score of shrimp and crab oil is higher,but they have no obvious advantages under the frying condition. [ Conclusion] The study can provide reference basis for comprehensive development and u- tilization of shrimp and crab oil.

关 键 词：虾油 蟹油 酸值 碘值 过氧化值 感官评价 

分 类 号：S986.1[农业科学—捕捞与储运]