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首页> 外文期刊>International journal of food science & technology >Effect of heating fatty fish: Baltic herring (Clupea harengus membras), European sprat (Sprattus sprattus) and rainbow trout (Oncorhynchus mykiss) on lipid oxidation and contents of eicosapentaenoic and docosahexaenoic acids
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Effect of heating fatty fish: Baltic herring (Clupea harengus membras), European sprat (Sprattus sprattus) and rainbow trout (Oncorhynchus mykiss) on lipid oxidation and contents of eicosapentaenoic and docosahexaenoic acids

机译：加热脂肪鱼：波罗的海鲱（Clupea harengus membras），欧洲鲱（Sprattus sprattus）和虹鳟鱼（Oncorhynchus mykiss）对脂质氧化以及二十碳五烯酸和二十二碳六烯酸含量的影响

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摘要

In this study, analyses were carried out to establish the impact of heating three species of fatty fish: trouts, herrings and sprats, on the lipids oxidation and on contents of eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids. The comminuted fish tissue was heated at restricted access of oxygen at temperature of 60, 100 and 160 ℃ for 15-120 min. Lipids, extracted with the Bligh-Dyer method, were determined for peroxide value (PV) and anisidine value (AV). The Fatty acid methyl esters were prepared directly from the tissue, whereas contents of EPA and DHA were determined with the GC/MS method. Depending on the temperature applied, 15-min heating of fish meat tissue caused 30-80% decrease of PN and 20-40% decrease of AV, on average. Generally, the continued heat treatment caused successive decreases in both PV and AV and the rate of this process was observed to increase along with an increasing temperature. The heating of trout and sprats at temperature of 60, 100 and 160 ℃ even for 1-2 h did not evoke losses either in EPA or in DHA content. In turn, in the case of herring caught during the pre-spawning season, ca. 90-120 min of heat treatment contributed to ca. 20-25% decrease in contents of these fatty acids.
机译：在这项研究中，进行了分析，以确定加热三种脂肪鱼类：鳟鱼，鲱鱼和鲱鱼对脂质氧化以及二十碳五烯酸（EPA）和二十二碳六烯酸（DHA）酸含量的影响。在60、100和160℃的温度下限制氧气进入，将粉碎的鱼组织加热15-120分钟。测定通过Bligh-Dyer方法提取的脂质的过氧化物值（PV）和茴香胺值（AV）。脂肪酸甲酯是直接从组织中制备的，而EPA和DHA的含量是通过GC / MS方法测定的。根据施加的温度，平均15分钟加热鱼肉组织会导致PN降低30-80％，AV降低20-40％。通常，持续的热处理导致PV和AV都连续下降，并且观察到该过程的速率随着温度的升高而增加。鳟鱼和鲱鱼在60、100和160℃的温度下加热1-2小时都不会引起EPA或DHA含量的损失。反过来，如果在产前季节捕获鲱鱼， 90-120分钟的热处理导致这些脂肪酸的含量降低了20-25％。

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