Effect of different thawing methods on lipid quality of Antarctic krill (Euphausia superba)
-
摘要: 以南极磷虾样品的甘油三酯含量、胆固醇含量、磷脂含量、游离脂肪酸含量、过氧化值、茴香胺值、虾青素含量和总脂肪酸组成等为衡量指标,结合雷达图分析法综合评价了不同解冻方式(自然解冻、低温解冻、静水解冻、微波解冻)对南极磷虾脂质品质的影响。结果显示,自然解冻、低温解冻、静水解冻、微波解冻的解冻时间分别为210、450、90、5 min。不同解冻方式对南极磷虾脂质品质的影响存在差异,其中,经不同解冻方式处理后,南极磷虾游离脂肪酸含量和虾青素含量差异显著(p<0.05),游离脂肪酸含量在20.8%~23.0%之间,虾青素含量在391.7~429.9μg/g之间。雷达图分析结果显示,从脂质的开发利用角度考虑,南极磷虾的解冻方式优先顺序为:静水解冻>低温解冻>微波解冻>自然解冻。综合考虑产品脂质品质、解冻时间和能源消耗等因素,南极磷虾陆基生产加工过程中,以冻虾为原料开发制备南极磷虾油时,应优先选用静水解冻的方式。Abstract: In the present study,the effects of different thawing methods( natural thawing,low- temperature thawing,still water thawing,microwave thawing) on lipid quality changes of Antarctic krill( Euphausia superba) were carried out by analyzing the content of triglyceride,total cholesterol,phospholipids,free fatty acids,peroxide value,anisidine value,astaxanthin content and total fatty acid composition,combined with radar chart analytical method. The results showed that the thawing time taken by natural thawing,low- temperature thawing,still water thawing,microwave thawing was 210,450,90 and 5 min respectively.And the lipid qualities of the krill exhibited differences after being treated by different thawing methods,while the contents of free fatty acids and astaxanthin in the krill showed significant differences.The contents of free fatty acids were between 20.8% ~23.0% and astaxanthin were 391.7~429.9 μg / g.So,the contents of free fatty acids and astaxanthin would be the fast evaluation indexes for evaluating the lipid quality changes of the krill during the thawing process. The results of radar chart analysis showed that the evaluation results of thawing methods were ranked as still water thawing > low- temperature thawing > microwave thawing >natural thawing,from the aspect of the development and utilization of lipids. Considering the factor of product quality,thawing time and energy comsumption,still water thawing should be firstly chosen when extracting the krill oil using the frozen krill material during the process of land- based production.
-
[1] Tou JC,Jaczynski J,Chen YC.Krill for human consumption:Nutrition value and potential health benefits[J].Nutrition Reviews,2007,65(2):63-67.
[2] Wang Y,Wang S,Wang J,et al.Preparation and antiosteoporotic activities in vivo of phosphorylated peptides from Antarctic krill(Euphausia superba)[J].Peptides,2014,68:239-245.
[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] Xia X,Kong B,Jing L,et al.Influence of different thawing methods on physicochemical changes and protein oxidation of porcine longissimus muscle[J].LWT Food Science and Technology,2012,46(1):280-286.
[6] Foegeding A,Lanier C,Hultin O.Characteristics of edible muscle tissues[M].In O.R.Fennema(Ed.),Food Chemistry.New York:Marcel Dekker,1996.
[7] 迟海,杨峰,杨宪时,等.不同解冻方式对南极磷虾品质的影响[J].现代食品科技,2011,27(11):1291-1295. [8] 刘会省,迟海,杨宪时,等.解冻方法对船上冻结南极磷虾品质变化的影响[J].食品与发酵工业,2014,40(2):51-54. [9] 郭鹏军,郭鹏辉,吴晨曦,等.“雷达图”分析法在医院绩效评价中的应用[J].经营管理,2009,6(22):171-172. [10] 魏春阳,王信民,蔡宪杰,等.基于雷达图的烤烟外观质量综合评价[J].烟草科技,2008(12):57-60. [11] 马剑雄,张强,欧阳文,等.美国引进烤烟品种NC297和NCl02的香韵特征分析[J].中国烟草学报,2010,16(B12):22-27. [12] 刘魁,王元英,罗成刚,等.雷达图分析法在烤烟品种实验中的应用[J].中国烟草科学,2010,31(6):64-67. [13] 赵雪丽,郑咏池,任强.“雷达图”分析法在我院药品不良反应评价中的应用[J].中国药房,2015(5):656-658. [14] 乔鹏程,吴正国,李辉.基于改进雷达图法的电能质量综合评估方法[J].电力自动化设备,2011,31(6):88-92. [15] 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. [16] 刘艳青,李兆杰,李国云,等.雌、雄皱纹盘鲍内脏脂肪酸及磷脂组成的比较分析[J].食品科学,2013,34(10):184-186. [17] 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. [18] 迟海,杨峰,杨宪时,等.不同解冻方式对南极磷虾品质的影响[J].现代食品科技,2011,27(11):1291-1295. [19] 曹荣,陈岩,赵玉然,等.解冻方式对南极磷虾加工品质的影响[J].农业工程学报,2015,31(17):289-294. [20] 孙志强,过世东.储存期间鱼粉中脂质的劣变规律[J].中国粮油学报,2015,30(3):90-93. [21] 闫瑾.草鱼腌制、风干工艺及其加工过程中脂质氧化研究[D].咸阳:西北农林科技大学,2014. [22] Naguib Y M A.Antioxidant Activities of Astaxanthin and Related Carotenoids[J].Journal of Agricultural&Food Chemistry,2000,48(4):1150-1154.
[23] Cross C E,Halliwell B,Borish E T,et al.Oxygen radicals and human disease.[J].Annals of Internal Medicine,1987,107(4):526-545.
[24] Tinkler J H,Bhm F,Schalch W,et al.Dietary carotenoids protect human cells from damage[J].Journal of Photochemistry&Photobiology B Biology,1994,26(3):283-285.
[25] Hosaka S,Obuki M,Nakajima J,et al.Comparative study of antioxidants as quenchers or scavengers of reactive oxygen species based on quenching of MCLA-dependent chemiluminescence[J].Luminescence,2005,20(6):419-427.
[26] Kurashige M,Okimasu E,Inoue M,et al.Inhibition of oxidative injury of biological membranes by astaxanthin[J].Physiological Chemistry&Physics&Medical Nmr,1990,22(1):27-38.
[27] Nakagawa K,Kang S D,Park D K,et al.Inhibition of betacarotene and astaxanthin of NADPH-dependent microsomal phospholipid peroxidation.[J].Journal of Nutritional Science&Vitaminology,1997,43(3):345-355.
[28] Jrgensen K,Skibsted L H.Carotenoid scavenging of radicals.Effect of carotenoid structure and oxygen partial pressure on antioxidative activity[J].Zeitschrift für LebensmittelUntersuchung und-Forschung,1993,196(196):423-429.
[29] Woodall A A,Britton G,Jackson M J.Carotenoids and protection of phospholipids in solution or in liposomes against oxidation by peroxyl radicals:Relationship between carotenoid structure and protective ability[J].Biochimica Et Biophysica Acta General Subjects,1997,1336(3):575-586.
计量
- 文章访问数: 211
- HTML全文浏览量: 35
- PDF下载量: 389
下载:
