摘要
对北太平洋的太平洋褶柔鱼为原料制成的鱿鱼丝干制品的脂肪酸进行组成及变化研究,在夏季其不饱和脂肪酸氧化极快。用保鲜技术对鱿鱼丝进行处理,变色速率下降,且其不饱和脂肪酸含量变化减慢,因而认为鱿鱼丝变色与脂肪酸含量及组成有关,并提出降低其氧化速率的途径和参考方法。
The composition and changes of the fatty acid in the dried slices of Japanese flying squid, Todarodes pacificus, were studied. The unsaturated fatty acid was oxidized extremely fast in summer. When the product was treated with some effective preserving agents, the discoloration rate reduced and the changes of the contents of unsaturated fatty acid slowed down. Therefore it is considered that the discoloration of dried squid slices had a relationship to the contents and composition of the fatty acid, and the way to inhabit the oxidization of the fatty acid was herein proposed.
出处
《海洋渔业》
CSCD
北大核心
1997年第3期121-123,共3页
Marine Fisheries
关键词
鱿鱼丝
脂肪酸
保鲜
氧化
干制品
Squid slices, fatty acid, preservation, oxidization
