鲐鱼低温冻藏过程中脂肪氧化特性  

Oxidation Characteristics of Lipids in Mackerel during Cryopreservation

作　　者：王钰 倪继龙 李敏杰 张思宇 董凯璇 沈春蕾 张宾 水珊珊 WANG Yu;NI Jilong;LI Minjie;ZHANG Siyu;DONG Kaixuan;SHEN Chunlei;ZHANG Bin;SHUI Shanshan(College of Food and Pharmacy,Zhejiang Ocean University,Zhoushan 316022,China)

机构地区：[1]浙江海洋大学食品与药学学院,浙江舟山316022

出　　处：《肉类研究》2021年第6期63-68,共6页Meat Research

基　　金：浙江省自然科学基金杰出青年基金项目(LR21C200001);舟山市科技计划项目浙江海洋大学专项(2021C21006)。

摘　　要：鲐鱼组氨酸含量较高,在低温贮藏中品质易发生劣变,影响其食用安全性。以-18℃冻藏的鲐鱼为研究对象,在贮藏0、10、20、40、60、80、100 d后分别取样,测定鲐鱼风味、过氧化值、酸价、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARs)值和脂肪酸成分的变化,研究低温冻藏过程中鲐鱼脂肪氧化规律。结果表明:冻藏初期,鲐鱼中风味物质以氮氧化合物为主,随着冻藏时间的逐渐延长,各挥发性风味物质响应强度逐渐增强;鲐鱼的酸价和过氧化值呈现先上升后下降再上升的趋势;鲐鱼的TBARs值呈现明显的上升趋势,且贮藏时间越长,增加速率越快;鲐鱼的饱和脂肪酸含量随着冻藏时间的延长而增加,而不饱和脂肪酸含量呈下降趋势,脂肪氧化程度增强。Mackerel has high histidine content,thereby suffering from quality deterioration during frozen storage and consequently affecting its safety for human consumption.To investigate the oxidation characteristics of lipids during its frozen storage,mackerel were frozen at-18℃and evaluated for flavor,acid value(AV),peroxide value(POV),thiobarbituric acid reactive substances(TBARs)value and fatty acid composition(FAC)after 0,10,20,40,60,80 and 100 days.The results showed that nitrogen oxides were the main flavor substances in mackerel at the early stage of frozen storage.The intensity of volatile flavor substances was gradually enhanced with increasing freezing time.Both the AV and POV rose,then decreased and finally increased again.The TBARs value showed a significant upward trend;the longer the storage period,the higher the growth rate.FAC analysis demonstrated that the content of saturated fatty acids increased with prolonging frozen storage time,while the content of unsaturated fatty acids showed a decreasing trend;the degree of lipid oxidation increased.

关 键 词：鲐鱼 低温冻藏 风味 脂肪酸 脂肪氧化 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]