摘要
以总脂、酸价(acid value,AV)、过氧化值(peroxide value,POV)、总胆固醇含量、甘油三酯含量和丙二醛含量为指标,研究虾皮酱加工过程中的脂质变化。进一步,以AV和POV为评价指标,研究迷迭香、乙二胺四乙酸二钠(disodium EDTA,EDTA-2Na)和维生素E(vitamin E,V_(E))抗虾皮酱脂质氧化的效果。结果表明,虾皮酱制备过程中配料的稀释作用显著降低物料的总脂含量、甘油三酯含量、胆固醇含量和酸价(P<0.05);炒制导致物料的甘油三酯含量和过氧化值显著降低(P<0.05),而胆固醇含量、丙二醛含量和酸价显著升高(P<0.05);杀菌导致物料的酸价显著升高(P<0.05),而对过氧化值的影响不显著(P>0.05)。以物料的AV和POV为响应值,各抗氧化剂对响应值影响程度大小为迷迭香>V_(E)>EDTA-2Na。以1 kg物料为基准,最优复配抗氧化剂的配方为迷迭香0.150 g、EDTA-2Na 0.037 g、V_(E) 0.200 g。
The changes of lipids in shrimp skin paste during processing were studied with total lipids,acid value(AV),peroxide value(POV),total cholesterol,triglyceride,and malondialdehyde as indicators.Furthermore,the effects of rosemary,disodium EDTA(EDTA-2Na),and vitamin E(V_(E))on lipid oxidation of shrimp skin paste were studied with AV and POV as evaluation indicators.The results showed that the diluting of ingredients in the preparation of shrimp skin paste reduced the total fat,triglyceride,cholesterol,and AV(P<0.05).Stir-frying decreased triglyceride and POV(P<0.05),while increasing cholesterol,malondialdehyde,and AV(P<0.05).Sterilization resulted in an increase in AV(P<0.05)but had no significant effect on POV(P>0.05).With AV and POV as response values,the influence of antioxidants was in a descending order of rosemary>V_(E)>EDTA-2Na.Based on 1 kg material,the optimal compound antioxidant formulations were rosemary 0.150 g,EDTA-2Na 0.037 g and V_(E) 0.200 g.
作者
卢逸夫
王灵昭
钱亮亮
高文清
曹荣
LU Yi-fu;WANG Ling-zhao;QIAN Liang-liang;GAO Wen-qing;CAO Rong(College of Food Science and Engineering,Jiangsu Ocean University,Lianyungang 222005,Jiangsu,China;Comprehensive Center of Lianyungang for Quality and Technical Inspection and Testing,Lianyungang 222006,Jiangsu,China;Weifanglou Food(Jiangsu)Co.,Ltd.,Lianyungang 222346,Jiangsu,China;Yellow Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Qingdao 266071,Shandong,China)
出处
《食品研究与开发》
CAS
北大核心
2023年第4期1-7,共7页
Food Research and Development
基金
国家重点研发计划项目(2018YFD0901004)。
关键词
虾皮酱
脂质氧化
抗氧化剂
酸价
过氧化值
shrimp skin paste
lipid oxidation
antioxidant
acid value
peroxide value
