Bibliographic Details
| Title: |
Effects of Heat Treatment and Antioxidant Tert-Butylhydroquinone Pretreatment on Digestive Characteristics of Meat Oil of Antarctic Krill |
| Authors: |
Yuli QI, Cuizhu GAO, Jihui WANG, Yujia LIU |
| Source: |
Shipin gongye ke-ji, Vol 43, Iss 16, Pp 90-97 (2022) |
| Publisher Information: |
The editorial department of Science and Technology of Food Industry, 2022. |
| Publication Year: |
2022 |
| Collection: |
LCC:Food processing and manufacture |
| Subject Terms: |
antarctic krill meat, oil, heat treatment, antioxidant, in vitro digestion, Food processing and manufacture, TP368-456 |
| More Details: |
In order to study the effects of heat treatment and antioxidant addition on the digestive characteristics of meat oil of Antarctic krill, an in vitro gastrointestinal digestion model was established to measue the changes of peroxide value, acid value, malondialdehyde content, astaxanthin content and fatty acid composition of the oil in untreated blank group, 85 ℃ heat treatment group and 85 ℃ heat treatment with tert-butylhydroquinone (TBHQ) group after digestion. The results showed as follows: After gastrointestinal digestion, the peroxide value, acid value and malondialdehyde content of oil in blank group significantly increased (P |
| Document Type: |
article |
| File Description: |
electronic resource |
| Language: |
Chinese |
| ISSN: |
1002-0306 |
| Relation: |
https://doaj.org/toc/1002-0306 |
| DOI: |
10.13386/j.issn1002-0306.2021120069 |
| Access URL: |
https://doaj.org/article/308c2c5cfc414ed8957592ceb6278306 |
| Accession Number: |
edsdoj.308c2c5cfc414ed8957592ceb6278306 |
| Database: |
Directory of Open Access Journals |
