摘要
采用气调包装研究冻藏牡蛎脂肪氧化的主要影响因素,通过二次通用旋转组合模型确定各因素与脂肪氧化的关系,并选出冻藏优化的工艺.结果表明:氧气含量、冻藏温度和盐水处理浓度对冻藏牡蛎脂肪氧化都有显著的影响,二次通用旋转组合模型能较好地描述各因素与脂肪氧化指标TBA值的关系,最佳冻藏条件为:气体(O2+N2,0%+100%),处理盐水浓度10%,贮藏温度越低越好,可以采用-20℃以下的温度.
The factors affecting oyster fat oxidation were studied with MAP （modified atmosphere package） during frozen storage and the relationship between them was established with quadratic regression of orthogonal and rotational combination design model to choose the optimal parameters for frozen storage technology. The results showed that O2 content, temperature and pretreatment salt-water solution affected fat oxidation significantly in frozen oysters during storage. The orthogonal and rotational combination design model could r, eveal the relationship between the factors and TBA index effectively. The optimal combination of parameters was： atmosphere（O2 ＋N2, 0%＋100%）, salt-water solution 10%, temperature below -20℃.
出处
《西南大学学报（自然科学版）》
CAS
CSCD
北大核心
2008年第8期96-101,共6页
Journal of Southwest University(Natural Science Edition)
基金
福建省教育厅科技资助项目(JA07197)
宁德师范高等专科学校青年教师资助项目(2006Y012)
关键词
气调包装
冻藏
牡蛎
脂肪氧化
模型
MAP（modified atmosphere package）
frozen storage
oyster
fat oxidation
mode
