贮藏条件对南极磷虾粉脂质氧化稳定性的影响

Effects of the storage conditions on the lipid oxidation stability of Antarctic krill (Euphausia Superba) meal

研究旨在探讨不同贮藏条件对南极磷虾粉品质的影响。以游离脂肪酸含量、过氧化值、茴香胺值和虾青素含量为指标,结合雷达图分析法,对真空包装、维生素E(VE)添加、真空包装结合VE添加等3种贮藏条件下南极磷虾粉的脂质氧化稳定性进行评价。结果表明,在60℃条件下贮藏30 d,磷虾粉脂质发生氧化劣变,游离脂肪酸由(4.36±0.13)%升高至(8.04±0.13)%,过氧化值由(3.54±0.15) meq/kg升高至(6.85±0.18) meq/kg,茴香胺值由(37.7±9.05)升高至(165.05±5.23),虾青素由添加或二者结合的贮藏条件,均可抑制磷虾粉脂质的氧化劣变。雷达图分析结果显示,宜采用的贮藏条件优先顺序为:真空包装+VE添加>真空包装>VE添加。贮藏过程中隔绝空气接触并添加抗氧化剂VE更加有利于南极磷虾粉的品质保持。

This experiment was conducted to study the effects of different storage conditions on the qualities of Antarctic krill (Euphausia superba ) meal. The free fatty acids (FFA) content, peroxide val-ue (POV), anisidine value (AV) and astaxanthin content of the krill meal storage under the vacuum packaging condition, Vitamin E addition condition, and vacuum packaging combined with Vitamin E addition condition were analyzed and the data was then synthetically processed using the radar chart analytical method. The results showed that the lipid of the krill meal of the control group exhibited ob-vious oxidative deterioration after storage at 60 ℃ for 30 days, while the FFA content increased from (4.36±0.13)% to (8.04±0.13)%, the POV increased from (3.54±0.15) meq/kg to (6.85±0.18) meq/kg, the AV increased from (37.7 ± 9.05) to (165.05 ± 5.23) and the astaxanthin content decreased from (294.4±3.59)μg/g to (111.9±1.38)μg/g. The lipid oxidative deterioration of the krill meal was obvious-ly inhibited by the storage conditions of vacuum packaging, VE addition and vacuum packaging com-bined with VE addition. The result obtained by the radar chart analysis showed that the appropriate storage conditions were ranked as vacuum pack-aging combined with VE addition >vacuum pack-aging >Vitamin E addition. The storage condition of vacuum packaging combined with Vitamin E addition would be much more conducive to keep the quality of the krill meal.