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The Study of the Blue Scad Fillet Fat Oxidation during Storage

Author: ZhuZuoJing
Tutor: ChenLiJiao
School: Fujian Agriculture and Forestry University
Course: Agricultural Products Processing and Storage
Keywords: Round scad fish fillets Shelf life Temperature Natural composite antioxidant Oxygen Packing Kinetic equation
CLC: S983
Type: Master's thesis
Year: 2010
Downloads: 105
Quote: 2
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Abstract


The oxidation of fatty acids in the food lost is one of the main reasons for the deterioration of food corruption, including fish products are rich in polyunsaturated fatty acids, susceptible to the influence of the air, temperature and other factors on the shelf period occurred oxidative rancidity and destruction of the sensory properties, leading commodities value decreases. Rancidity process of harmful peroxides and free radicals can damage human health, serious carcinogenic effects. Quality, changes in the characteristics of their in the shelf midterm fat oxidation, as well as the impact of round scad the fillets fat oxidation degradation of the main factors for the establishment and control of round scad fish fillets shelf life system. Its findings are as follows: 1. Temperature of round scad fish fillets: during storage, the round scad fillets AV storage at different temperatures, POV, COV and TBARS basic upward trend, and 20 ° C storage fillets The fat oxidation indicators significantly (P lt; 0.01) lower than 25 ° C storage fillets. The temperature is an important factor in the oxidation of fat, the higher the temperature, the faster the fat oxidation rancidity, therefore requested to try to lower the temperature of the storage round scad fillets. As a ready-to-eat snack food, round scad fish fillets storage temperature is generally at room temperature. Fat oxidation was measured indicators and correlation analysis of the sensory evaluation: during storage, the round scad fillets declining quality, shelf life, the brightness of the fillets decreased with the change of the number of days, the redness With changes in the number of days increases, while the degree of yellowness is substantially no change. Shelf life the round scad fillets sensory evaluation (sensory score, L, a) and fat oxidation indicators (AV, POV, COV, TBARS) determination of the value of Pearson (Pearson) correlation coefficient shows that indicators of fat oxidation and acid value and between the measured values ??of thiobarbituric acid value and sensory reached a highly significant correlation (| P | gt; 0.9). The acid value and thiobarbituric acid value as the round scad fillets quality change quality indicators. The oxygen content of the round scad fillet fat oxidation: of round scad fillets stored oxygen content of 10% fat oxidation indicators (AV and TBARS) was significantly (P lt; 0.05) less than 21% oxygen content storage The blank group round scad fish fillets. Fat oxidation is the presence of oxygen as a prerequisite, the concentration of oxygen and a close relationship to fat oxidation. If the packing within an oxygen concentration is reduced, it can significantly reduce fat oxidation. Antioxidants antioxidant effect of round scad fish fillets: selection of various antioxidants (VE, TP, rosemary extract) 0.02% of the amount of a single processing and combination of two (VE TP, VE rosemary extract matter, TP rosemary extract) adding equivalent amounts of processing, a simple analysis of the synergistic effect. The study found that the antioxidant effect of antioxidants group of round scad fish fillets significant natural composite antioxidant group TP rosemary, antioxidant effect optimal positive synergy between TP and rosemary extract. Complexing agent VE rosemary, TP VE group than a single set of TP the rosemary group of AV larger negative synergies Description Mixtures VE rosemary, TP VE. TP complex through research and rosemary extract synergistic antioxidant effect come round scad fish fillets, add TP and rosemary ratio of 3:1 antioxidant effect best. 5. The round scad fillets shelf during inhibition of lipid oxidation study: drawn by quadratic general rotary unitized test design, natural complex of antioxidants (X1), oxygen content (X2) and storage temperature (X3) of shelf life the round scad fillet fat oxidation effect available the following equation is represented: Y2 = 3.779 0.3779X1 0.3196X2 1.089X3 0.0347X12 0.1089X32-0.1075X1X3 0.09500X2X3 effect factor: Storage Temperature (X3) gt ; natural complex of antioxidants (X1) gt; oxygen content (X2) Storage Temperature on fat oxidation, followed by spray natural complex of antioxidants, the effect of the oxygen content is small, and all three reached extremely significant. Obtained by experiment the storage round scad fillets process: the lower the storage temperature, better fat oxidation effect of round scad fillets. As a ready-to-eat snack foods, the round scad fillets storage temperature shall be at room temperature. The concentration of the added natural antioxidants compound (TP: rosemary extract 3:1) 0.2g/kg, oxygen content, the smaller the better, use vacuum packaging, enclosing a deoxidizer packaging and inflatable packaging (MAP) can effectively reduce the shelf life the round scad fillets products of fat oxidation. 6 different packaging in the form of round scad fish fillets storage shelf life prediction: by the kinetic equation derived the round scad fillets of spraying 0.02% natural complex of antioxidants (TP: rosemary extract 3:1) atmospheric packaging at 20 ° C of the shelf period of about 296 days, 25 ° C of the shelf period of about 239 days, 30 ° C of the shelf period of about 165 days; enclosing a deoxidizer packaging at 20 ° C of the shelf period of about 373 days, 25 ℃ shelf life of about 287 days, and 30 ° C the shelf life of about 190 days; vacuum-packed in 20 ℃ shelf life of about 369 days, and 25 ° C the shelf life of about 278 days, and 30 ° C the shelf life of approximately 178 The days; inflatable packaging (CO2: N2 3:7) in 20 ℃ shelf life of about 409 days, and 25 ° C the shelf life of about 322 days, 30 ° C the shelf life of about 216 days. Seen enclosed deoxidizer packaging, vacuum packaging and inflatable packaging (CO2: N2 3:7) shelf life than atmospheric packaging increases of 26.0%, 24.6% and 38.1%, respectively.

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CLC: > Agricultural Sciences > Aquaculture, fisheries > Product water transport,preservation,storage,processing,packaging > Fish preservation technology
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