Analysis of the relationship between fluoride form transformation and quality change in Antarctic krill (Euphausia superba)
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摘要: 本文以TVB-N（挥发性盐基氮）和TBARS（硫代巴比妥酸反应物）作为品质指标,模拟食品的贮藏条件,分析南极磷虾中氟的赋存形态转化与其品质变化的相关性。实验结果表明,新鲜解冻后的南极磷虾分别暴露在常温（20℃）10 h、冷藏（4℃）28 h后,其TVB-N值分别由9.85 mg/100 g增加到31.96 mg/100 g和30.19 mg/100 g,超过海虾中规定的限量要求（30 mg/100 g）;冷冻（-20、-40、-80℃）6个月后,其TVB-N均未超过30 mg/100 g。TBARS值在常温（20℃）8 h、冷藏（4℃）20 h后,均超过1 mg MDA/kg,之后进一步氧化其值下降;冷冻（-20、-40、-80℃）6个月后,TBARS值均未出现下降的趋势。在冷冻（-20、-40、-80℃）6个月、冷藏（4℃）28 h和常温（20℃）12 h下南极磷虾中的总氟含量几乎不发生变化;游离态氟在不同贮藏条件下含量均增高,且存明显差异性（p<0.05）;相关性分析结果表明,游离氟含量变化与TVB-N和TBARS的变化呈明显的正相关,说明南极磷虾的品质变化对氟的形态转化有较大的影响。Abstract: The relationship between fluoride form transformation and quality change in Antarctic krill was studied through analyzing total volatile base nitrogen( TVB- N),thiobarbituric acid- reactive substance( TBARS) as the quality indicators while Antarctic krill was stored at-20,-40,-80,4,20 ℃. The result demonstrated TVB- N value went up from 9.85 mg /100 g to 31.96 mg /100 g and 30.19 mg /100 g,respectively,when the fresh unfrozen Antarctic krill were stored at 20 ℃ for 10 hours and 4 ℃ for 28 hours,exceeding the limit standard in shrimp of 30 mg /100 g,the TVB- N value were all less than 30 mg /100 g in frozen storage(-20,-40,-80 ℃) for six months.TBARS value both exceeded 1 mg MDA stored at 20 ℃ for 8 hours and 4 ℃ for 20 hours,then reduced along with further oxidation,TBARS value showed no downtrend in frozen storage(- 20,- 40,- 80 ℃) for six months. Total fluoride content showed no significant difference in all the storage conditions frozen storage(- 20,- 40,- 80 ℃) of six months,4 ℃ of 28 hours,20 ℃ of 12 hours. Free fluoride content was always increasing and showed significant difference( p < 0.05).The result demonstrated free fluoride content had obvious positive correlation with TVB- N and TBARS,quality change of Antarctic krill had a greater impact on fluoride form transformation.
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Keywords:
- Antarctic krill /
- form transformation /
- quality change /
- correlation analysis
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