作　　者： ; ; ; ; ; ; ;

机构地区： 长沙理工大学化学与生物工程学院

出　　处： 《食品科学》 2013年第6期243-246,共4页

摘　　要： 通过对脂肪氧化相关理化指标的测定,结合感官评分,探讨草鱼鱼片冷藏期间脂肪氧化程度及其动态变化情况。研究发现,冷藏期间,鱼片总脂肪和水分含量、过氧化值(POV)在前4d变化不大,自第5、6天开始显著变化;鱼片羰基价(COV)的变化相对滞后,从第6天开始迅速增加;由硫代巴比妥酸反应产物(TBARS)值的动态变化可知,第8天起鱼片脂肪严重氧化,TBARS值大于1mg/kg,此时鱼片完全不可食;皮尔逊相关系数分析发现,鱼片总脂肪和水分含量与感官评分间呈显著正相关,POV、COV和TBARS值与感官评分间呈显著负相关,从而,彰显淡水鱼保鲜过程中保水和脂肪氧化抑制的重要性。 Sensory evaluation and corresponding physiochemical indices were investigated to explore the dynamics of fat oxidation in freshwater fish fillets during cooling storage. During cooling storage period, dynamic changes in total fat, water content and peroxide value of fish fillets with four days storage were not obvious, but a significant change was observed between the 5th and 6th days. A relatively low change in carbonyl value was observed, however, a rapid increase was observed on the 6~ day. According to dynamic change of TBARS value, the fat in grass carp was heavily oxidized on the 8th day during the cooling storage with the TBARS value of 1 mg/kg so that the fillets became inedible. Sensory evaluation score was positively correlated with total fat and water content, but negatively correlated with POV, COV and TBARS. Water-holding capacity and the inhibition of lipid oxidation play an importance role in the preservation of freshwater fish fillets.

关 键 词： 草鱼 鱼片 冷藏 脂肪氧化

领　　域： [轻工技术与工程] [轻工技术与工程]