水煮加工对南极磷虾粉脂质品质的影响

水煮加工是生产南极磷虾粉的一个常见工序，但其加工条件往往会对南极磷虾粉的理化指标产生影响。为了深入研究水煮加工对南极磷虾粉脂质品质的影响，本实验通过测定不同温度和时间处理组磷虾粉脂质的过氧化值、酸值、硫代巴比妥酸值及脂肪酸组成的变化，揭示水煮加工对南极磷虾粉品质的影响。结果表明:与未经水煮处理组相比，40、60、80、100 ℃处理的样品其过氧化值、酸值、TBARS均显著上升（P<0.05），60 ℃水煮对过氧化值、酸值、TBARS影响最小，不同水煮温度处理的南极磷虾粉脂肪酸组成没有发生显著变化（P>0.05）。水煮15、30、45、60 min时均提高磷虾粉脂质过氧化值（P<0.05），但不影响磷虾粉脂质TBARS（P>0.05），水煮时间超过30 min显著提高脂质酸值（P<0.05），水煮时间30 min，饱和脂肪酸含量略有上升，水煮60 min多不饱和脂肪酸含量由47.186%降低至43.342%。综合各指标考虑，南极磷虾在加工时，水煮温度应尽量控制在60 ℃、水煮时间不超过30 min，此时所得到的南极磷虾粉品质较好。

Effect of Boiling Process on the Quality of Antarctic Krill Meal

Boiled processing is a common process in the production of Antarctic krill meal, and its processing conditions often affect the physical and chemical indicators of Antarctic krill meal. In order to further study the effect of boiling processing on the quality of Antarctic krill meal, this study measured the lipid peroxide value, acid value, thiobarbituric acid value (TBARS) and fatty acid of krill meal after different temperature and time treatments. The experimental results showed that compared with the non-boiling treatment group, the peroxide value, acid value and TBARS of the 40, 60, 80, and 100 ℃ were increased significantly (P<0.05). Boiling at 60 ℃ had the least effect on peroxide value, acid value, and TBARS. The fatty acid composition of Antarctic krill meal treated with different boiling temperatures did not change significantly (P>0.05). Boiling for 15, 30, 45, and 60 minutes all increased the lipid peroxidation value of Antarctic krill meal (P<0.05), but did not affect the lipid TBARS of Antarctic krill meal (P>0.05). And boiling time over 30 min significantly increased acid value (P<0.05). More than 30 min boiling treatments slightly increased the content of saturated fatty acids. The 60 min boiling reduced the content of polyunsaturated fatty acids from 47.186% to 43.342%. Considering comprehensively, to get better Antarctic krill meal, the boiling temperature should be controlled at 60 °C as much as possible, and the boiling time should not exceed 30 minutes.