脱氧剂对南极磷虾粉贮藏性能的影响  

Effect of deoxidant on the storage properties of Antarctic krill meal

作　　者：袁玥[1,2] 许兆滨[2] 杨宪时[1] 李学英[1] 刘富俊[2] 潘德聪[2] 

机构地区：[1]中国水产科学研究院东海水产研究所,上海200090 [2]辽宁省大连海洋渔业集团公司,辽宁大连116113

出　　处：《食品工业科技》2014年第7期322-325,共4页Science and Technology of Food Industry

基　　金：国家高技术研究发展计划项目(2011AA090801);农业部南极海洋生物资源开发利用专项(2011-2013);中央级公益性科研院所基本科研业务费专项资金(中国水产科学研究院东海水产研究所)资助项目(2011T05)

摘　　要：为提高南极磷虾粉贮藏品质,延长保存时间,研究了脱氧剂(还原铁粉)对南极磷虾粉贮藏效果的影响。结果表明,在35℃贮藏165d后,加入脱氧剂可将南极磷虾粉感官评分由未加脱氧剂的1.21降低到0.93,酸价由2.29mg/kg降低到2.00mg/kg。在贮藏过程中,加入脱氧剂可减慢磷虾粉色泽变化速度,且脱氧剂组TBARS值均低于对照组,但在本实验所涉及贮藏时间内对胃蛋白酶消化率影响并不明显。综合各品质指标的测定结果,说明加入脱氧剂可有效抑制油脂酸败,减慢色泽变化速度,较明显提高南极磷虾粉的贮藏性能,因此可以作为一种简单有效的南极磷虾粉保鲜方法。In order to improve the storage properties and increase shelf life of Antarctic krill meal, the effect of adding deoxidant（iron powder）on the storage properties of Antarctic krill meal was studied.Results showed that compared with the Antarctic krill meal not adding deoxidant, sensory score of the Antarctic krill meal adding deoxidant could be reduced from 1.21 to 0.93 ,the acid Value was decreased from 2.29mg/kg to 2.00mg/kg at 35℃ after 165d.ln the process of storage, adding deoxidant could slow down the speed of krill meal color changes, TBARS values of adding deoxidant group were lower than that of the control group.But during the storage time the study involved, the influence of adding deoxidant on pepsin digestibility was not obvious. Comprehensive determination results of each quality index, adding deoxidant could effectively inhibit oil rancidity, slow down the speed of color change and obviously improve the properties of the Antarctic krill meal storage.The study showed that adding deoxidant could serve as a simple and effective method for preserving the Antarctic krill meal.

关 键 词：南极磷虾粉 贮藏 品质变化 脱氧剂 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]