不同解冻方式对养殖黑鲈脂肪酸组成的影响(Dicentrarchus labrax Linnaeus, 1758)

Cansu Metin, Y. Alparslan, Zerrin Ekşi, T. Baygar
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引用次数: 0

摘要

本研究旨在确定冷冻养殖黑鲈(Dicentrarchus labrax)在不同解冻环境下脂肪酸组成的潜在变化。采用四种不同的解冻方法:冰箱(+4°C)、水(+15°C)、微波(除霜模式)和环境条件(22±2°C)。鱼的一部分解冻一次(第7天和第30天),另一部分解冻两次(第30天)。为此,采用气相色谱法对解冻后的黑鲈鱼片进行了粗脂分析和脂肪酸组成分析。结果表明,不同的解冻方式对脂肪酸组成有负面影响。以第30天第1次解冻为最佳解冻方式,脂肪值(9.19±0.18%)和不饱和脂肪酸(C18:2 25.92±0.13%,C20:5 5.56±0.02%,C22:6n-3 8.90±0.09%,∑PUFA 44.70±0.04%)损失最小。在水和环境条件下解冻的样品在脂质和脂肪酸方面遵循冰箱解冻方法。微波解冻时脂质和脂肪酸损失最大。虽然在冰箱中解冻的样品在脂质含量和脂肪酸组成方面优于其他组,但建议消费者冷冻食品应只解冻一次并立即食用,鱼类应根据自己的需要进行冷冻,并尽可能多地解冻。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effects of different thawing methods on fatty acid composition of cultured sea bass (Dicentrarchus labrax Linnaeus, 1758)
This study aimed to determine the potential changes in the fatty acid composition of frozen cultured sea bass (Dicentrarchus labrax) thawed at different environmental conditions. Sea bass fillets were thawed using four different methodologies: refrigerator (+4°C), water (+15°C), microwave (defrost mode) and ambient conditions (22±2°C). Some part of the fish was thawed once (on the 7th and 30th days), and the other part was thawed twice (on the 30th day). Thus, crude lipid analysis and fatty acid composition by gas chromatography were carried out in the thawed sea bass fillets. The results showed negative effects on the fatty acid composition caused by the different thawing methods. The most suitable thawing method was determined as refrigerator thawing, especially on the 30th day 1st thawing according to least loss of the lipid values (9.19±0.18%) and unsaturated fatty acids (C18:2 25.92±0.13%, C20:5 5.56±0.02%, C22:6n-3 8.90±0.09%, ∑PUFA 44.70±0.04%). Samples thawed in water and ambient conditions follow the refrigerator thawing method in terms of lipid and fatty acids. The highest lipid and fatty acid loss was observed in microwave thawing. Although the samples thawed in the refrigerator were better than the other groups in terms of lipid content and fatty acid composition, it is recommended to the consumers that frozen foods should be thawed only once and consumed immediately, and that fish should be frozen according to their needs and thaw as much as they can consume.
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