摘要
目的为获知不同加工条件对南极磷虾营养成分及其氟的迁移规律的影响。方法实验采用水煮、油炸、烘烤等加工手段分析南极磷虾营养成分及其氟的迁移规律。结果不同的加工处理过程会导致不同程度的破坏南极磷虾中营养成分含量,其影响程度为油炸>水煮>水洗>烘烤。同时发现,南极磷虾富含锶和硒,含量分别为39.14 mg/kg和9.83 mg/kg。另外,南极磷虾中的氟经不同的加工处理会出现迁移,经油炸或烘烤处理后会降低南极磷虾中氟含量。结论以上研究为进一步高效利用和开发南极磷虾开拓了新的途径,并为其产品研制和制定相关标准提供参考依据。
Objective To learn different processing conditions on the migration of Antarctic krill nutrients and fluorine. Methods We evaluated the nutritional quality of the Antarctic krill and its dissolution law of fluorine after boiling, frying, baking and other processing methods. Results The dfferent processing methods will destroy nutrients content in Antarctic krill, The extent of influence sequence is going to bak-ing>frying>boiling>washing. Moreover, the Antarctic krill was rich in strontium and selenium with its content 39.14 mg/kg and 9.83 mg/kg, respectively. Fluorine content in the different processing had different variations, and the frying and baking reatment can reduce the ontent of fluorine n the ntarctic krill. Conclusion This re-search explores a new way of the sustainable exploitation of Antarctic krill resources and provides a reference for the development of relevant standards.
出处
《食品安全质量检测学报》
CAS
2014年第5期1537-1541,共5页
Journal of Food Safety and Quality
基金
科技支撑计划项目(2013BAD13B03)
农业财政专项(2013)~~
关键词
南极磷虾
组分
加工方式
氟
Antarctic krill(Euphausia superb)
component
processing
fluorine
