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在手工加工的淡水沙丁鱼 (Rastrineobola argentea) 储存期间脂肪酸的变化
Davis Chaula1, Charlotte Jacobsen2, Henry S Laswai1
1Department of Food Sciences and Agro-Processing Sokoine University of Agriculture Morogoro Tanzania.
Food science & nutrition
|June 16, 2023
概括
维多利亚湖沙丁鱼富含omega-3脂肪酸,在储存期间迅速降解. 与晒或吸烟相比,油炸最好保存这些必需的脂肪酸 (EPA,DPA,DHA).
科学领域:
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
- 渔业技术 渔业技术 渔业技术
背景情况:
- 在低收入国家,土著小鱼对粮食和营养安全至关重要.
- 脂肪鱼,特别是像DHA,DPA和EPA这样的omega-3多不和脂肪酸 (PUFA),提供了显著的健康益处.
- 欧米茄-3PUFAs在鱼类加工和储存过程中容易氧化,影响营养和感官质量.
研究的目的:
- 为了研究储存期间阳光干燥,油炸和吸烟的维多利亚湖沙丁鱼 (Rastrineobola argentea) 脂肪酸的变化.
- 评估不同保存方法对omega-3脂肪酸氧化稳定性的影响.
- 为了随着时间的推移监测脂解和脂质氧化产物 (FFAs,PV,TBARS).
主要方法:
- 沙丁鱼是通过阳光干燥,油炸和吸烟来保存的.
- 脂解被自由脂肪酸 (FFAs) 监控.
- 脂质氧化被评估使用过氧化物值 (PV) 和硫甲酸反应物质 (TBARS).
- 使用燃烧电离探测器 (GC-FID) 的气体染色学分析了脂肪酸概况.
主要成果:
- 油炸的沙丁鱼表现出最稳定的过氧化物值 (PV),TBARS和FFAs.
- 在储存过程中,和和多不和脂肪酸的比例下降,而单不和脂肪酸的比例增加.
- 欧米茄-3脂肪酸 (EPA,DPA,DHA) 随着储存时间显著减少.
- 在储存21天后,所有沙丁鱼产品中都无法检测到多可萨赫萨酸 (DHA).
- 阳光干燥的沙丁鱼中FFA的增加表明酶诱导的脂质水解.
结论:
- 油炸是最有效的保存方法,以保持维多利亚湖沙丁鱼中欧米茄-3脂肪酸的质量.
- 储存时间和环境温度加快了加工沙丁鱼中必需脂肪酸的降解.
- 需要进一步研究改进的加工和储存技术,以保持这些鱼类产品的营养价值.
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