摘要
文中对以鲐为原料生产的淡盐干制品,采用加工过程中添加BHT、维生素E(浸渍法和喷洒法)等抗氧化剂和加工后的产品采用真空包装、脱氧包装、充氮包装的除氧方法,进行了抗氧化的试验。测定了5℃和10℃保藏过程中的POV、AV、TBA值等油脂氧化指标和VBN、Hm、色泽等产品鲜度质量指标。添加抗氧化剂的抗氧化效果依次为:BHT>维生素E(浸渍法)>维生素E(喷洒法)>对照组;不同包装方法的抗氧化效果依次为:真空包装>充氮包装和脱氧包装>普通包装(对照组)。前3种包装方式的Hm生成量显著减少,而且产品色泽也明显优于对照组;5℃和10℃保藏淡盐干鲐的贮藏期限分别为14天和6天。
The antioxidation tests of lightly salted dried mackerel to which we added BHT, vitamin E as the antioxidant in processing by vacuum packing, deoxypacking and nitrogen packing after processing are described. The freshness test, such as oxidation test of POV, AV, TBA values under the preservation temperature of 5℃ and 10℃ ,and lustre, VBN,Hm are tested. The Preliminary results shows as follow:1. The effect of antioxidation after adding antioxidant:BTV>Vitamin E( soaking )> Vitamin E (sparying)>control.2. The effect of antioxidation by different packing methods: Vacuum packing>Nitrogen packing and deoxypacking>ordinary packing (control). The result of Hm is notable less in the first three packing methods and the lustre is more better than control.3. The shelf life of lightly salted dried mackerel under the temperature of 5℃ and 10℃ are 14 days and 6 days respectively.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1993年第3期1-7,共7页
Food and Fermentation Industries
关键词
鲐
淡盐干制品
抗氧化
包装
保藏
Mackerel,Lightly salted dried,Antioxidation,Packing
