家庭烹调对鲟鱼中脂肪酸和胆固醇的影响  

Impact of Domestic Preparation on Fatty Acids and Cholesterol of Cultured Hybrid Sturgeon

作　　者：兰晓芳 阮光锋[1] 范志红[1] 李楠楠[1] 王顺[2] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]北京市水产科学研究所,北京100068

出　　处：《食品科学》2016年第7期16-22,共7页Food Science

基　　金："十一五"国家科技支撑计划项目(2008BAD91B01)

摘　　要：对杂交鲟鱼(Acipenser baerii×A.schrenckii)进行了清蒸、油煎、微波、微波烤、烤箱烤和压力锅煎6种家庭烹调处理,测定其脂肪和胆固醇含量、脂肪氧化指标和各脂肪酸含量的变化。结果表明,所有烹调方法均降低了n-3/n-6多不饱和脂肪酸含量的比值,其中压力烹调比值最高(0.85),清蒸次之(0.83),而烤箱烤最低(0.73)。胆固醇保存率以清蒸和压力锅煎最高,两种处理间无显著差异。烹调后样品酸价和硫代巴比妥酸值上升而过氧化值下降,并与样品的胆固醇含量相关。清蒸和压力烹调中脂肪酸和胆固醇变化相对较少,可能与其密闭烹调条件造成氧化程度较低有关。The effect of six cooking methods on changes in fat components of cultured hybrid sturgeon（Acipenser baerii × A. schrenckii） was studied with respect to fat and cholesterol contents, lipid oxidation parameters and fatty acid profiles. All cooking treatments, steaming, pan frying, microwave roasting, oven roasting and pressure frying, decreased the ratio of n-3to n-6 polyunsaturated fatty acids（PUFA） in samples. The n-3/n-6 ratio of pressure fried samples was the highest（0.85）, followed by the steamed samples（0.83）, and the oven-roasted samples exhibited the lowest level（0.73）. The retention of cholesterol was the highest in steamed and pressure fried samples with no significant difference between both treatments. The acid value increased while the peroxide value decreased after all cooking treatments, which correlated significantly to cholesterol contents of the treated samples. These results suggest that the relatively smaller change of PUFA and cholesterol in pressure cooking may be explained by less oxidation in sealed pressure cooker during heating.

关 键 词：鲟鱼 家庭烹调 胆固醇 脂肪酸 氧化 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]