Bragadóttir Margrét, Pálmadóttir Heida, Kristbergsson Kristberg
Icelandic Fisheries Laboratories and University of Iceland, Skúlagata 4, IS 121 Reykjavík, Iceland.
J Agric Food Chem. 2004 Mar 24;52(6):1572-80. doi: 10.1021/jf034677s.
The stability of fish meal depends on processing and storage conditions, but habitat and seasonal variations in composition and naturally occurring anti- and pro-oxidants may be equally important. Capelin meal from four different seasons was examined by measuring chemical composition and monitoring lipid oxidation during storage. The results revealed that lipid content was high in the summer but low in the spring. It was further demonstrated that among naturally occurring antioxidants, astaxanthin was high during summer, whereas alpha-tocopherol was highest in spring. Mineral content varied, with a high copper content in the summer, whereas iron, selenium, and zinc were highest in the winter. Measurements on the stability of capelin meal indicated a decrease in peroxide values, oxygen uptake, and thiobarbituric acid reactive compounds with storage, whereas browning and CO concentration increased with time. Rancidity was highest in autumn, but free fatty acids were highest during spring and summer.
鱼粉的稳定性取决于加工和储存条件，但栖息地以及其成分的季节性变化和天然存在的抗氧化剂与促氧化剂可能同样重要。通过测量化学成分并监测储存期间的脂质氧化，对来自四个不同季节的毛鳞鱼粉进行了检测。结果显示，夏季的脂质含量较高，而春季较低。进一步表明，在天然存在的抗氧化剂中，虾青素在夏季含量较高，而α-生育酚在春季含量最高。矿物质含量各不相同，夏季铜含量较高，而铁、硒和锌在冬季含量最高。对毛鳞鱼粉稳定性的测量表明，随着储存时间的延长，过氧化值、氧气吸收量和硫代巴比妥酸反应性化合物减少，而褐变和一氧化碳浓度随时间增加。秋季的酸败程度最高，但游离脂肪酸在春季和夏季含量最高。
