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首页> 外文期刊>Food Science & Nutrition >Effect of smoking and refrigeration on lipid oxidation of Clupea harengus : A fish commonly consumed in Cameroon
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Effect of smoking and refrigeration on lipid oxidation of Clupea harengus : A fish commonly consumed in Cameroon

机译：吸烟和冷藏对斑节对虾脂质氧化的影响：喀麦隆常见的鱼类

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Changes in lipids of herring ( Clupea harengus ) muscle during different smoking methods and 9?days of refrigeration at 4°C were investigated. The proximate analysis of raw herring revealed that the total lipid, the total protein content and the crude ash were 10.20%, 69.43%, and 19.42%, respectively. The results also indicated that during all processing free fatty acids (FFAs) and peroxide value (PV) increased, whereas iodine value (IV) and total triglycerides decreased. The change were more significantly ( p ??.05) during unbleached?+?hot smoking and refrigeration at more than 6?days. All these modification decrease the nutritional value of herring. Bleaching combined to smoking and refrigeration at 6?days had more desire effect on lipid oxidation of herring compared to other treatments. The fish obtained in these conditions are more suitable for feeding heath nutrition.
机译：研究了不同吸烟方法和在4°C下冷藏9天后鲱鱼（Clupea harengus）肌肉脂质的变化。对生鲱鱼的最近分析显示，总脂质，总蛋白质含量和粗灰分分别为10.20％，69.43％和19.42％。结果还表明，在所有加工过程中，游离脂肪酸（FFA）和过氧化物值（PV）均增加，而碘值（IV）和总甘油三酯降低。未经漂白的++热吸烟和冷藏超过6天时，变化更为显着（p <0.05）。所有这些修饰降低了鲱鱼的营养价值。与其他处理方法相比，在少于6天的时间内将漂白与吸烟和冷藏相结合，对鲱鱼的脂质氧化具有更理想的效果。在这些条件下获得的鱼更适合于饲喂健康营养。

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