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首页> 外文期刊>Food Science & Nutrition >Influence of smoking and packaging methods on lipid stability and microbial quality of Capelin (Mallotus villosus) and Sardine (Sardinella gibossa)
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Influence of smoking and packaging methods on lipid stability and microbial quality of Capelin (Mallotus villosus) and Sardine (Sardinella gibossa)

机译：吸烟和包装方法对毛鳞鱼和沙丁鱼的脂稳定性和微生物质量的影响

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AbstractLipid and microbial quality of smoked capelin (two groups differing in lipid content) and sardine was studied, with the aim of introducing capelin in the smoked sardine markets. Lipid hydrolysis (phospholipid and free fatty acids) and oxidation index (hydroperoxides and thiobarbituric acid-reactive substances), fatty acid composition, and total viable count were measured in raw and packaged smoked fish during chilled storage (day 2, 10, 16, 22, 28). Lipid hydrolysis was more pronounced in low lipid capelin, whereas accelerated lipid oxidation occurred in high lipid capelin. Muscle lipid was less stable in sardine than capelin. Essential polyunsaturated fatty acids (eicosapentaenoic acid and docosahexaenoic acid) constituted 12% of fatty acids in capelin and 19% in sardine. Vacuum packaging as well as hot smoking retarded bacterial growth, recording counts of ≤log 5 CFU/g compared to ≥log 7CFU/g in cold smoked air packaged. Smoked low lipid capelin was considered an alternative for introduction in smoked sardine markets.
机译：摘要研究了熏制毛鳞鱼（两组脂质含量不同）和沙丁鱼的脂类和微生物质量，目的是将毛鳞鱼引入熏制沙丁鱼市场。在冷藏期间（第2、10、16、22天），对生和包装的熏制鱼中的脂质水解（磷脂和游离脂肪酸）和氧化指数（氢过氧化物和硫代巴比妥酸反应性物质），脂肪酸组成和总生存量进行了测量。 ，28）。脂质水解在低脂质毛鳞鱼中更为明显，而加速脂质氧化发生在高脂质毛鳞鱼中。沙丁鱼中的肌肉脂质不如毛鳞鱼稳定。必需的多不饱和脂肪酸（二十碳五烯酸和二十二碳六烯酸）在毛鳞鱼中占12％，在沙丁鱼中占19％。真空包装以及热烟都阻碍了细菌的生长，冷包装空气包装中的记录计数≤log5 CFU / g，而记录计数≤log5 CFU / g。烟熏低脂毛鳞鱼被认为是沙丁鱼烟熏市场的替代选择。

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