冻藏过程中鱼类脂肪氧化的研究现状  

Research Status of Fish Lipid Oxidation during Frozen Storage

作　　者：王亚青[1] 程裕东[1] 袁春红[1] 

机构地区：[1]上海水产大学食品学院,上海200090

出　　处：《中国食品学报》2003年第1期97-101,共5页Journal of Chinese Institute Of Food Science and Technology

摘　　要：鱼类富含不饱和脂肪酸,在冻藏期间鱼体易发生脂肪氧化,尤其是多脂鱼类。脂肪氧化不仅可缩短保存期,还可引起鱼肉质地、风味变差。为延长保存期,提高鱼肉品质,研究者对脂肪氧化开展了诸多研究。本文即对冻藏期间脂肪氧化的影响因素、氧化机理、控制及氧化程度的评定等方面的研究现状作一综述。Lipid oxidation easily occurs during frozen storage, because fish contains much unsaturated fatty acid. Texture and flavor of fish deteriorate during storage because of lipid oxidation, so the shelf life of frozen fish become short. Many studies on the lipid oxidation were carried out to improve the fish quality and to prolong shelf life. The research status of lipid oxidation during frozen storage about the factors of influence, mechanism of oxidation, control and evaluation methods for degree of oxidation were summarized in this paper.

关 键 词：冻藏过程 鱼类 脂肪氧化 控制措施 评定方法 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]