| THE EFFECT OF FISH QUALITY ON THE COMPOSITION AND OXIDIZATION OF FISH OIL |
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| 作者姓名： | 刘庆慧 ＪａｎＰｅｔｅｒｓｅｎＡｇｅｏｔｅｒｈａｌ |
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| 作者单位： | 中国水产科学研究院黄海水产研究所(刘庆慧)，挪威鱼油鱼粉研究所(ＪａｎＰｅｔｅｒｓｅｎＡｇｅｏｔｅｒｈａｌ) |
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| 摘 要： | 本文以不同质量的鱼及生产出的鱼油为原料，研究了鱼体质量对鱼油组成及氧化特性的影响。氧化程度即鱼油的化学发光强度随鱼体质量下降而上升。化学发光强度与ＥＰＡ、ＤＨＡ含量无明显关系。随鱼体质量下降，鱼油颜色由浅而深，且共轭二烯系含量、游离脂肪酸和甘油二酯含量增加。鱼油中甘油三酯与鱼体总挥发性氨基氮呈负相关。由低质鱼生产的鱼油较易氧化。
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| 关 键 词： | 鱼体质量，鱼油组成，氧化特性，化学发光强度 |
THE EFFECT OF FISH QUALITY ON THE COMPOSITION AND OXIDIZATION OF FISH OIL |
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| Liu qinghui.THE EFFECT OF FISH QUALITY ON THE COMPOSITION AND OXIDIZATION OF FISH OIL[J].Journal of Fishery Sciences of China,1997(3). |
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| Authors: | Liu qinghui |
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| Abstract: | The effect of fish quality on the composition and oxidization of fish oil was studied by using fish oil made from different quality of fish. The oxidization level i.e. chemiluminescence (CL)-intensity of fish oil increased as fish was of bad quality. No significant correlation was observed between EPA, DHA content and CL-intensity. The color of each kind of fish oil was from light to dark according to the deteriorated degree of fish. The content of dienes, free fatty acids and diglycerides increased when the fish was bad. The triglyceride content of the oil was negatively correlated to the total voloatile N of fish. The oils produced from deteriorated fish were easily oxidized. |
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| Keywords: | Fish quality Fish oil Composition Oxidization Chemiluminescence (CL) |
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