贮藏条件对南极磷虾粉脂质氧化稳定性的影响
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摘要
研究旨在探讨不同贮藏条件对南极磷虾粉品质的影响。以游离脂肪酸含量、过氧化值、茴香胺值和虾青素含量为指标,结合雷达图分析法,对真空包装、维生素E(VE)添加、真空包装结合VE添加等3种贮藏条件下南极磷虾粉的脂质氧化稳定性进行评价。结果表明,在60℃条件下贮藏30 d,磷虾粉脂质发生氧化劣变,游离脂肪酸由(4.36±0.13)%升高至(8.04±0.13)%,过氧化值由(3.54±0.15) meq/kg升高至(6.85±0.18) meq/kg,茴香胺值由(37.7±9.05)升高至(165.05±5.23),虾青素由添加或二者结合的贮藏条件,均可抑制磷虾粉脂质的氧化劣变。雷达图分析结果显示,宜采用的贮藏条件优先顺序为:真空包装+VE添加>真空包装>VE添加。贮藏过程中隔绝空气接触并添加抗氧化剂VE更加有利于南极磷虾粉的品质保持。
This experiment was conducted to study the effects of different storage conditions on thequalities of Antarctic krill(Euphausia superba) meal. The free fatty acids(FFA) content, peroxide val-ue(POV), anisidine value(AV) and astaxanthin content of the krill meal storage under the vacuumpackaging condition, Vitamin E addition condition, and vacuum packaging combined with Vitamin Eaddition condition were analyzed and the data was then synthetically processed using the radar chartanalytical method. The results showed that the lipid of the krill meal of the control group exhibited ob-vious oxidative deterioration after storage at 60 ℃ for 30 days, while the FFA content increased from(4.36±0.13)% to(8.04±0.13)%, the POV increased from(3.54±0.15) meq/kg to(6.85±0.18) meq/kg,the AV increased from(37.7 ± 9.05) to(165.05 ± 5.23) and the astaxanthin content decreased from(294.4±3.59) μg/g to(111.9±1.38) μg/g. The lipid oxidative deterioration of the krill meal was obvious-ly inhibited by the storage conditions of vacuum packaging, VE addition and vacuum packaging com-bined with VE addition. The result obtained by the radar chart analysis showed that the appropriatestorage conditions were ranked as vacuum pack-aging combined with VE addition>vacuum packaging>Vitamin E addition. The storage conditionof vacuum packaging combined with Vitamin Eaddition would be much more conducive to keepthe quality of the krill meal.
This experiment was conducted to study the effects of different storage conditions on thequalities of Antarctic krill(Euphausia superba) meal. The free fatty acids(FFA) content, peroxide val-ue(POV), anisidine value(AV) and astaxanthin content of the krill meal storage under the vacuumpackaging condition, Vitamin E addition condition, and vacuum packaging combined with Vitamin Eaddition condition were analyzed and the data was then synthetically processed using the radar chartanalytical method. The results showed that the lipid of the krill meal of the control group exhibited ob-vious oxidative deterioration after storage at 60 ℃ for 30 days, while the FFA content increased from(4.36±0.13)% to(8.04±0.13)%, the POV increased from(3.54±0.15) meq/kg to(6.85±0.18) meq/kg,the AV increased from(37.7 ± 9.05) to(165.05 ± 5.23) and the astaxanthin content decreased from(294.4±3.59) μg/g to(111.9±1.38) μg/g. The lipid oxidative deterioration of the krill meal was obvious-ly inhibited by the storage conditions of vacuum packaging, VE addition and vacuum packaging com-bined with VE addition. The result obtained by the radar chart analysis showed that the appropriatestorage conditions were ranked as vacuum pack-aging combined with VE addition>vacuum packaging>Vitamin E addition. The storage conditionof vacuum packaging combined with Vitamin Eaddition would be much more conducive to keepthe quality of the krill meal.
引文
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[21]邓思瑶,杨文鸽,周星宇,等.包装方式和山梨酸钾处理对冷藏鲐鱼品质的影响[J].核农学报,2015,29(3):506-512.
[22]孙岩,王思文,李铁晶.真空包装烤制鲢鱼贮藏期间的品质研究[J].食品工业科技,2014,35(6):313-320.
[23]石立芳,朱小勇,李建东,等.基于混料设计的复配抗氧化剂配方优化[J].畜牧与饲料科学,2017,38(12):19-22.
[24]刘汝萃,张建全,肖晶,等.天然抗氧化剂对鱼油抗氧化作用的影响[J].食品工业,2018,39(2):34-36.
[25]Naguib Yma.Antioxidant activities of astaxanthin and related carotenoids[J].Journal of Agricultural and Food Chemistry,2000,48(4):1150-1154.
[2]Wang Y,Wang S,Wang J,et al.Preparation and anti-osteoporotic activities in vivo of phosphorylated peptides from Antarctic krill(Euphausia superba)[J].Peptides,2015,68:239-245.
[3]Winther B,Hoem N,Berge K,et al.Elucidation of phosphatidylcholine compositions in krill oil extracted from Euphausia superba[J].Lipids,2011,46(1):25-36.
[4]Takaichi S,Matsui K,Nakamura M,et al.Fatty acids of astaxanthin esters in krill determined by mild mass spectrometry[J].Comparative Biochemistry and Physiology Part B,2003,136(2):317-322.
[5]严俊丽,陈思清,常青,等.南极磷虾粉作为鲽形目鱼饲料蛋白源的营养价值评价[J].渔业科学进展,2016,37(5):74-82.
[6]张玉玲,罗坤,孔杰,等.饲料中添加南极磷虾粉对凡纳滨对虾亲虾生长、性腺发育及脂肪酸积累的影响[J].中国水产科学,2017,24(2):306-316.
[7]张玉玲,孔杰,梁萌青,等.饲料中添加南极磷虾粉对营养强化阶段凡纳滨对虾亲虾产卵的影响[J].中国海洋大学学报,2017,47(6):69-77.
[8]袁玥,许兆滨,杨宪时,等.温度对南极磷虾粉贮藏性的影响[J].食品工业科技,2015,36(3):327-330.
[9]袁玥,许兆滨,杨宪时,等.脱氧剂对南极磷虾粉贮藏性能的影响[J].食品工业科技,2014,35(7):322-325.
[10]杜紫燕,徐杰,熊菁晶,等.南极磷虾粉贮藏过程中品质变化研究[J].食品工业科技,2018,39(9):267-271.
[11]陈京美.南极磷虾(Euphausia superba)贮藏过程中功能脂质的品质变化及机理研究[D].青岛:青岛大学,2017:27-30.
[12]何珊,蔺佳良,张迪骏,等.基于风味的线性判别和雷达图的中华绒螯蟹溯源[J].中国食品学报,2018,18(7):239-246.
[13]陈京美,刘小芳,冷凯良,等.不同解冻方式对南极磷虾脂质品质的影响研究[J].食品工业科技,2017,38(2):146-151.
[14]楼乔明,王玉明,杨文鸽,等.南极磷虾粉脂质及脂肪酸组成分析[J].水产学报,2012,36(8):1256-1262.
[15]成洪俊,朱雪平.基于雷达图法的防空武器系统战斗力可视化评估[J].火力与指挥控制,2015,40(5):124-127.
[16]张清安,范学辉,岳宣峰,等.不同贮藏温度对杏仁油品质影响研究[J].食品科学,2008,29(1):347-349.
[17]龚东平,胡耀池,张红漫,等.游离脂肪酸对DHA油脂氧化稳定性的影响[J].食品与发酵工业,2010,36(11):30-33.
[18]王肇慈.粮油食品品质分析[M].第二版.北京:中国轻工业出版社,2004.
[19]Borowski T,Ewa Broclawik E.Catalytic reaction mechanism of lipoxygenase.A density functional theory study[J].The Journal of Physical Chemistry B,2003,107(19):4639-4646.
[20]Brash A R.Lipoxygenases:occurrence,functions,catalysis,and acquisition of substrate[J].Journal of Biological Chemistry,1999,274(34):23679-23682.
[21]邓思瑶,杨文鸽,周星宇,等.包装方式和山梨酸钾处理对冷藏鲐鱼品质的影响[J].核农学报,2015,29(3):506-512.
[22]孙岩,王思文,李铁晶.真空包装烤制鲢鱼贮藏期间的品质研究[J].食品工业科技,2014,35(6):313-320.
[23]石立芳,朱小勇,李建东,等.基于混料设计的复配抗氧化剂配方优化[J].畜牧与饲料科学,2017,38(12):19-22.
[24]刘汝萃,张建全,肖晶,等.天然抗氧化剂对鱼油抗氧化作用的影响[J].食品工业,2018,39(2):34-36.
[25]Naguib Yma.Antioxidant activities of astaxanthin and related carotenoids[J].Journal of Agricultural and Food Chemistry,2000,48(4):1150-1154.