不同加工方式对南极磷虾各组分的影响

Effects of different processing methods on the Antarctic krill components

中文关键词:  南极磷虾  组分  加工方式  氟

英文关键词:ntarctic krill (Euphausia superb)  component  processing  fluorine

中文摘要:

      目的 为获知不同加工条件对南极磷虾营养成分及其氟的迁移规律的影响。方法 实验采用水煮、油炸、烘烤等加工手段分析南极磷虾营养成分及其氟的迁移规律。结果 不同的加工处理过程会导致不同程度的破坏南极磷虾中营养成分含量, 其影响程度为油炸>水煮>水洗>烘烤。同时发现, 南极磷虾富含锶和硒, 含量分别为39.14 mg/kg和9.83 mg/kg。另外, 南极磷虾中的氟经不同的加工处理会出现迁移, 经油炸或烘烤处理后会降低南极磷虾中氟含量。结论 以上研究为进一步高效利用和开发南极磷虾开拓了新的途径, 并为其产品研制和制定相关标准提供参考依据。

英文摘要:

      Objective To learn different processing conditions on the migration of Antarctic krill nutrients and fluorine. Methods We evaluated the nutritional quality of the Antarctic krill and its dissolution law of fluorine after boiling, frying, baking and other processing methods. Results The dfferent processing methods will destroy nutrients content in Antarctic krill, The extent of influence sequence is going to bak-ing>frying>boiling>washing. Moreover, the Antarctic krill was rich in strontium and selenium with its content 39.14 mg/kg and 9.83 mg/kg, respectively. Fluorine content in the different processing had different variations, and the frying and baking reatment can reduce the ontent of fluorine n the ntarctic krill. Conclusion This research explores a new way of the sustainable exploitation of Antarctic krill resources and provides a reference for the development of relevant standards.