贮藏条件对烤鳗油质量的影响  

Influence of Storage Condition on the Quality of Oil from Roast Eel

作　　者：谢东杨[1] 谢晓琼[1] 刘丽红[2] 甘纯玑[1] 

机构地区：[1]福建农业大学生物技术中心,福州350002 [2]福建交通职业技术学院,福州350007

出　　处：《中国食品学报》2002年第1期44-47,共4页Journal of Chinese Institute Of Food Science and Technology

基　　金：福建省教委资助项目(JA98090)

摘　　要：本文探讨贮藏条件对烤鳗油质量的影响。结果表明:避光是提高烤鳗油贮藏稳定性的首要因素;真空有利于抑制烤鳗油氧化,防止过氧化值和碘价的变化;添加抗氧化剂有利于提高烤鳗油的贮藏稳定性;冷藏有利于保持酸价稳定性。The influence of storage condition on the quality of the oil from roast eel was studied. It was showed, the dark storage was a major factor in improving its storage stability. The vacuum was helpful in inhibition of its oxidation, and redounded to the stability of peroxide value and iodine number. Addition of antioxidant was helpful to improving its storage stability. The refrigeration was helpful in the sta-bility of acid value.

关 键 词：烤鳗油 贮藏 稳定性 避光 鱼油 抗氧化性 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]