CAJ | 학술논문

采用热处理、冷冻、护色剂浸泡等方法对蚕蛹进行处理，并进行真空包装，置于5℃下贮藏，分别测定贮藏1，3，7，15，30 d后蚕蛹蛋白质含量、脂肪含量、挥发性盐基总氮、脂肪酸价、过氧化值、碘值等指标变化情况。结果表明，随着贮藏时间延长，蚕蛹蛋白质含量、脂肪含量和碘值降低，挥发性盐基总氮、脂肪酸价、过氧化值升高；贮藏时间相同时，热处理后蚕蛹蛋白质和脂肪含量较高，蛋白质腐败和脂肪酸败程度较低。
채용열처리、냉동、호색제침포등방법대잠용진행처리，병진행진공포장，치우5℃하저장，분별측정저장1，3，7，15，30 d후잠용단백질함량、지방함량、휘발성염기총담、지방산개、과양화치、전치등지표변화정황。결과표명，수착저장시간연장，잠용단백질함량、지방함량화전치강저，휘발성염기총담、지방산개、과양화치승고；저장시간상동시，열처리후잠용단백질화지방함량교고，단백질부패화지방산패정도교저。
Silkworm chrysalis are treated by the method of hot treatment, frozen processing and color protection agent soaking, followed by vacuum package and storage in 5℃, and the change of protein content, fat content, total volatile basic nitrogen, acid value of fatty acid, peroxide value of fatty acid, iodine value of fatty acid in silkworm chrysalis are determined after storage for 1, 3, 7, 15, 30 d. The results indicate that protein content, fat content and iodine value of fatty acid in silkworm chrysalis decrease, and total volatile basic nitrogen, acid value of fatty acid and peroxide value of fatty acid in silkworm chrysalis increase with the time of storage increasing. The contents of protein and fat in hot treated silkworm chrysalis are obviously higher, and degree of protein corruption and fat rancidity are obviously lower than other treatments for the same time of storage.