| 蓝圆鲹鱼片贮藏期内脂肪氧化特性研究及抗氧化剂的筛选 |
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| 引用本文： | 程文健,朱麒靖,安然,张浩,陈丽娇.蓝圆鲹鱼片贮藏期内脂肪氧化特性研究及抗氧化剂的筛选[J].福建水产,2011,33(5):31-35. |
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| 作者姓名： | 程文健 朱麒靖 安然 张浩 陈丽娇 |
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| 作者单位： | 福建农林大学食品科学学院,福建福州,350002 |
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| 摘 要： | 脂肪氧化酸败是食品变质的主要原因之一，本文通过对影响脂肪氧化酸败的温度、氧气等因素的研究，以及对脂肪氧化酸败测定指标的评价，确定脂肪酸败的主要测定指标为酸价和硫代巴比妥酸值，并通过不同抗氧化剂复配和筛选，确定最佳复合抗氧剂组合为茶多酚与迷迭香添加比例为3：1时抗氧化效果最好。
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| 关 键 词： | 蓝圆鲹鱼片 温度 氧气 抗氧化剂 |
Research of oxidative properties of fat in Blue Scad （Decapterus maru_adsi） fillet during storage and optimization of antioxidants |
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| CHENG Wen-jian,ZHU Qi-jing,AN Ran,ZHANG Hao,CHEN Li-jiao.Research of oxidative properties of fat in Blue Scad （Decapterus maru_adsi） fillet during storage and optimization of antioxidants[J].Journal of Fujian Fisheries,2011,33(5):31-35. |
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| Authors: | CHENG Wen-jian ZHU Qi-jing AN Ran ZHANG Hao CHEN Li-jiao |
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| Institution: | (College of food science, Fujian Agrieulture ＆ Forestry University, Fuzhou, China, 350002) |
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| Abstract: | The oxidative rancidity of fat in food is one of the main reasons for food spoilage. In this paper, effect of the factors such as temperture and oxygen on the oxidative rancidity of fat in blue scad （Decapterus maruadsi） fillet was studied. It was revealed that AV and TBARS could be used as main indicators for oxidative rancidity of fat in blue scad fillet. By eomparation of different kinds of antioxidants composition, the optimal proportion for TP and extract of rosemary was 3： 1. |
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| Keywords: | Blue scad （Decapterus maruadsi） fillet temperature oxygen antioxidants |
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