加工工艺条件对水产品脂肪酸组成的影响

The Effect of the Conditions of Processing Technology on the Fatty Acid Composition in the Fish Products

在水产品加工过程中,工艺条件对产品营养成份影响的研究,过去多集中在蛋白质、氨基酸、维生素和矿物质方面;对于脂质多集中在考察氧化酸败对产品品质的影响,很少研究脂肪酸组成的变化. 70年代发现鱼油中的ω-3(Omega-3)多不饱和脂肪酸中的二十碳五烯酸(EPA)和二十二碳六烯酸(DHA)具有防治心血管病、

The effect of processing technology on the fatty acid composition in the flesh, viscera and gill from chub mackerel under different treatments (heating,solvent extraction and ensilage) were studied.