复合抗氧化剂对鲭鱼脂肪氧化的影响

Lipid Oxidative-controlling Effects of Multiple Antioxidants on Mackerel

选择TBHQ、BHT和BHA为试验因素,将鲭鱼鱼肉抗氧化剂浸渍处理后,在单因素基础上,利用二次通用旋转组合设计优化抗氧化剂的组合。以鲭鱼鱼肉的TBA值为目标建立回归数学模型,试验结果进行方差分析。试验结果表明使用0.025%TBHQ+0.025%BHT+0.025%BHA做为鲭鱼的复合抗氧化剂,能有效抑制鲭鱼脂肪的氧化,能使鲭鱼在0℃的预期储藏时间从9 d延长到1个月,抗氧化效果明显。

Choose TBHQ, BHT and BHA as test factors, after dipping the mackerel with antioxidants, the rotary unitized design principles were used to optimize the combination of antioxidants on the basis of single-factors experiments. The regression mathematical model of the TBA of mackerel was established and the test results were obtained by variance analysis. The results indicated that adding the compound of 0.025 % TBHQ＋0.025 % BHT＋0.025 % BHA as multiple antioxidants to the mackerel could effectively inhibit oxidation; the assurance period of the mackerel could be prolonged from 9 d to one month in 0 ℃respectively, displaying a marked improving effect on antioxidation performance.