鱼干炸鱼用油的酸价、过氧化值和极性组分的变化及相关性研究

Study on the Variation and Correlation of Acid Value,Peroxide Value and Polar Components of Fish-dried Fish Oil

罐头产品具有安全、方便、卫生、营养和易储存的特点,有着十分广泛的市场。鲮鱼罐头中的鱼干通过油炸制成,本实验通过选取鲜鲮鱼油炸过程中多个炸鱼用油样本进行酸价、过氧化值、极性组分的检测,研究3者之间的对应关系,从而通过检测极性组分来达到监控鱼干和炸鱼用油的质量,同时也节约了检测时间。

Canned products have the characteristics of safety,convenience,hygiene,nutrition and storage,and have a very wide market.We use the fried dace fish with oil to make the canned dace.In this experiment,we select several oil samples from the Fried Process to test the Acid Value,Peroxide Value and Polar Compound,and study their relationship,so as to monitor the quality of dried fish and oil by testing the polar compound,and save testing time at the same time.