摘要
对液熏蓝点马鲛Scomberomorusniphonius所用的熏液进行了抗氧化研究 ,根据液熏蓝点马鲛鱼片油脂脂肪酸组成、油脂过氧化值和酸价的变化结果 ,证明了熏液的抗氧化作用。液熏蓝点马鲛鱼片在 5～ 6℃下贮藏 6 0d后的油脂过氧化值和酸价分别为 4 8、7 8mg/g ;感官检验结果表明 ,液熏蓝点马鲛鱼片色泽棕黄 ,有光泽 ,熏制风味浓郁 ,鱼肉的组织结构紧密 ,口感好。贮藏期控制在 45d以内为最佳。
The studies was carried out on the anti-oxidation of liquid smoke. The changes of fatty acid composition, peroxide value and free fatty acid value of fish oil confirmed that liquid smoke has quite strong protective ability to oxidation smoked fish oil. The peroxide value and free fatty acid value of liquid-smoked Scomberomorus niphonius fillet after 60 days storage at 5-6℃ were 4.8 mg/g,7.8 mg/g respectively. The sensory analysis results show that liquid-smoked Scomberomorus niphonius fillet is very attractive and can be kept best for 45 days.
出处
《大连水产学院学报》
CSCD
北大核心
2002年第3期262-266,共5页
Journal of Dalian Fisheries University
基金
辽宁省科技攻关项目
关键词
鱼片
蓝点马鲛
抗氧化
液熏技术
liquid smoking
Scomberomorus niphonius
anti-oxidation
