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18期276-279,共4页

摘　　要： 分别以酸价（AV）、过氧化值（POV）、硫代巴比妥酸值（TBARs）作为脂肪的水解、初期氧化和终期氧化指标，结合脂肪酶和脂肪氧化酶活性的动态变化，研究冷藏（2～4℃）条件下草鱼肌肉脂肪的水解、氧化变化规律，探讨光照、脂肪酶及脂肪氧化酶对冷藏草鱼肌肉脂质的影响。结果表明：冷藏过程中，草鱼肌肉脂肪不断发生水解和氧化。避光组和光照组草鱼肌肉脂肪分别从第6天和第4天开始大量水解，肌肉内游离脂肪酸大量积累；脂肪水解的同时，脂肪酸开始氧化，避光组和光照组鱼肉中氢过氧化物大量积累，分别于冷藏的第6天和第8天达最大值；随着氧化进程的发展，体系TBARs值不断升高。光照显著增加了冷藏草鱼肌肉脂肪POV及TBARs值（P〈0．05），脂肪酶、脂肪氧化酶明显加速了脂质的水解和氧化降解。冷藏条件下草鱼肌肉脂肪的水解和氧化加快，脂肪劣变程度加深。因此，对新鲜草鱼肌肉进行避光和酶钝化处理有利于减少冷藏期间草鱼肌肉脂质的降解，保证肌肉较高的营养价值及3H7-品质，延长其货架期。 The effect of light, lipase and lipoxygenase on lipid oxidation in frozen grass carp muscle during cold storage was investigated. Acid value （AV）, peroxide value （POV） and thiobarbituric acid reactive substances （TBARs） were measured as indicators of lipid hydrolysis and initial and final lipid oxidation. During cold storage, the hydrolysis and oxidation of lipids in fish muscle continued. Lipid hydrolysis in large quantities began on the 6th and 4th days of storage in the light and in the dark, respectively, leading to the accumulation of large amounts of free fatty acids. This was accompanied by the occurrence of lipid oxidation and thus the accumulation of large amounts of hydrogen peroxide. The peroxide value （POV） reached maximum during storage on day 6 in the dark and on day 8 in the light. The TBARs value increased as the lipid oxidation continued. The POV and TBARs value became significantly higher during storage in the light （P 〈 0.05）. Both lipase and lipoxygenase were able to considerably accelerate the hydrolytic and oxidative degradation of lipids. In addition, this phenomenon and consequent lipid deterioration were also observed during cold storage. Therefore, dark storage and enzyme inactivation can help reduce the lipid oxidation in grass carp muscle during cold storage, maintain its high nutritive value and processing quality and prolong its shelf life.

关 键 词： 草鱼 脂质 氧化 水解 光照 脂肪酶 脂肪氧化酶

领　　域： [轻工技术与工程] [轻工技术与工程]