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脂肪氧化是油脂变味和营养价值下降的主要原因。多不饱和脂肪酸(PUFA)对动物和人的营养起重要作用,但对氧化作用很敏感,特别是含ω-3PUFA较多的鱼油。由于PUFA氧化作用的激活能低,低温贮存不能显著减慢
Fat oxidation is the main reason for the bad taste and reduced nutritional value of fats. Polyunsaturated fatty acids (PUFA) play an important role in the nutrition of animals and humans but are sensitive to oxidation, especially fish oils containing more ω-3 PUFA. Due to the low activation energy of PUFA oxidation, cryogenic storage can not slow down significantly