不同抗氧化剂对南极磷虾肉脂质品质的影响

Effects of different antioxidants on the lipid quality of Antarctic krill meat

通过向南极磷虾肉中添加茶多酚(TP)、特丁基对苯二酚(TBHQ)和丁基羟基茴香醚(BHA),研究3种抗氧化剂在45、85和105℃热加工条件中对南极磷虾肉脂质的抗氧化作用。结果表明:3种抗氧化剂下南极磷虾肉脂质得率大小为TBHQ组>BHA组>茶多酚组;茶多酚在85和105℃能有效降低脂质过氧化值,在45、85和105℃能有效降低脂质硫代巴比妥酸(TBA)值;TBHQ在105℃能有效降低脂质过氧化值,在45、85和105℃均能显著降低虾肉TBA值,在85和105℃能有效降低脂质酸价;BHA在85和105℃能有效降低脂质过氧化值和酸价,在45和85℃能有效降低虾肉脂质TBA值。3种抗氧化剂中,TBHQ对南极磷虾肉脂质抗氧化效果最佳。

The antioxidant effects of three antioxidants on lipid of Antarctic krill meat at 45,85 and 105℃were studied by adding tea polyphenol,tert butyl hydroquinone(TBHQ)and butyl hydroxyanisole(BHA)to Antarctic krill meat.The results showed that the lipid yield of Antarctic krill meat was in the order of TBHQ group>BHA group>TP group.TP could effectively reduce lipid peroxidation value at 85 and 105℃,and could effectively reduce lipid TBA value at 45,85 and 105℃.TBHQ could effectively reduce the lipid peroxide value at 105℃,could significantly reduce the TBA value of shrimp meat at 45,85 and 105℃,and could effectively reduce the lipid acid value at 85 and 105℃.BHA could effectively reduce lipid peroxide value and acid value at 85 and 105℃,and could effectively reduce lipid TBA value in shrimp meat at 45 and 85℃.TBHQ had the best antioxidant effect on the lipid of Antarctic krill meat among the three antioxidants.