鱼油替代牛油作为火锅底料中的动物油脂

　　淡水鱼油由于产量大、价格低、营养好已逐渐成为调味品用油中的优选，为了研究鱼油在火锅底料中的氧化稳定性，以传统牛油火锅底料为对照，测定了鱼油火锅底料在煮制0~2h时间范围内与37℃加速保藏0~2个月条件下酸价和过氧化值的动态变化。结果表明，鱼油火锅底料和牛油火锅底料经不同时间煮制和加速保藏后，酸价和过氧化值均升高，其中，经2h煮制后鱼油火锅底料和牛油火锅底料的酸价分别为1.5733mg/g和1.7367mg/g,过氧化值分别为0.0163g/100g和0.0308g/100g;经37℃加速保藏2个月后鱼油火锅底料和牛油火锅底料的酸价分别为2.0750mg/g和2.2990mg/g,过氧化值分别为0.0155g/100g和0.0281g/100g,因此鱼油火锅底料具有更好的氧化稳定性，为鱼油替代牛油作为火锅底料中的动物油脂提供了科学依据。

　　关键词：鱼油；牛油；酸价；过氧化值；

　　作者简介：张杰（1994-），女，硕士，研究方向：食品加工与安全；；*赵志峰（1980-），男，副教授，博士，研究方向：农产品及食品深加工。；

　　Abstract:Freshwater fish oil has gradually become the preferred seasoning oil due to its large output,low price and good nutrition.The dynamic changes of acid value and peroxide value of fish oil hotpot seasoning under the condition of 0~2 hboiling time and 37℃accelerated storage for 0~2 months are determined with the traditional butter hotpot seasoning as the control group.The results show that the acid value and peroxide value of fish oil hotpot seasoning and butter hotpot seasoning both increase after boiling and accelerated storage at different time.After being boiled for 2 h,the acid value of fish oil hotpot seasoning and butter hotpot seasoning is 1.5733 mg/g and 1.7367 mg/g respectively,and the peroxide value is 0.0163 g/100 g and 0.0308 g/100 g.After being accelerated stored at 37℃for2 months,the acid value of fish oil hotpot seasoning and butter hotpot seasoning is 2.0750 mg/g and 2.2990 mg/g respectively,and the peroxide value is 0.0155 g/100 g and 0.0281 g/100 g respectively.Therefore,the fish oil hotpot seasoning has better oxidation stability,which has provided a scientific basis for replacing butter with fish oil as the animal fat in the hotpot seasoning.

　　Keyword:fish oil; butter; acid value; peroxide value;