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相關文獻
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頁籤選單縮合
題名 | 市售水產乾製品中膽固醇氧化物含量之調查研究 |
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作者 | 盧義發; 吳紅蓮; 羅翊禎; 湯政宜; | 書刊名 | 食品科學 |
卷期 | 21:2 1994.04[民83.04] |
頁次 | 頁107-113 |
分類號 | 346.75 |
關鍵詞 | 膽固醇氧化物; 魚製品; 蝦製品; 氣相層析法; Cholesterol oxides; Fish products; Shrimp products; Gas chromatography; |
語文 | 中文(Chinese) |
中文摘要 | 本研究之主要目的在分析一些市售水產品中膽固醇氧化物之含量,及在昇溫貯藏中其膽固醇氧化物含量之變化。在調查樣品中大部分(約82%)含有膽固醇氧化物,其含量占膽固醇的0.14~1.42%,魚類乾製品、半乾品及蝦米乾製品中膽固醇氧化物含量平均分別為0.36、0.67及0.74%。在四破魚的貯藏(37℃)試驗中,經三個月貯藏其膽固醇氧化物約增加1.5倍。這些結果顯示某些水產乾製品或半乾品中確含有膽固醇氧化物,這些膽固醇氧化物若經長期貯藏也會增加。 |
英文摘要 | The aim of the present study was to analyze the contents of cholesterol oxidation products (COPs) in commercial fish and shrimp products from current markets and to investigate the changes caused by elevated storage temperature. The majority of the samples (82%) had total COPs content between 0.14-1.42% of cholesterol. The average of COPs level in dried fish, semidried fish and dried shrimp were 0.36, 0.67 and 0.74%, respectively. The levels of COPs in dried horse mackerel increased progressively at 37℃ during storage for 3 months. These results suggested that dried or semidried fishery products contained a variety of COPs and COPs incresaed progressively during storage. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。