Effects of Heat Treatment and Antioxidant Tert-Butylhydroquinone Pretreatment on Digestive Characteristics of Meat Oil of Antarctic Krill

Effects of Heat Treatment and Antioxidant Tert-Butylhydroquinone Pretreatment on Digestive Characteristics of Meat Oil of Antarctic Krill

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...

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Bibliographic Details
Main Authors:	Yuli QI, Cuizhu GAO, Jihui WANG, Yujia LIU
Format:	Article
Language:	zho
Published:	The editorial department of Science and Technology of Food Industry 2022-08-01
Series:	Shipin gongye ke-ji
Subjects:	antarctic krill meat oil heat treatment antioxidant in vitro digestion
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120069

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