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中文摘要：
以草鱼为原料，在腌制和油炸过程中添加不同浓度的食品抗氧化剂TBHQ，研究其对产品香酥鱼过氧化值和酸价含量的影响，确定香酥鱼抗氧化处理最佳措施。结果表明，添加TBHQ处理可大大降低贮藏过程中酸价和过氧化值的增长速率及含量；在油炸过程中添加TBHQ效果要比腌制过程中添加TBHQ要好；提高TBHQ处理浓度，有降低过氧化值和酸价趋势。综合考虑，采用在油炸油中添加0．01％TBHQ，经过210d后，过氧化值≤0．12g／100g，酸价≤1．73mg／g，均符合相应的国家标准，食用安全。
英文摘要：
The grass carp as raw material, the effects of different con- centrations of food antioxidants （TBHQ） in pickling and frying process on peroxide value （POV） and acid value （AV） of crisp fresh- water fish were studied, to determine the best measure of antioxidant treatment of fragrant crisp fish. The results showed that the growth rate and concentration of POV and AV were greatly reduced in the storage process by adding TBHQ. And the effect of TBHQ in the frying process was better than the pickling process, and increased the concentration of TBHQ with POV and AV decreased. All in all, the addition of 0.01% TBHQ in the frying oil, after 210 days, the POV was 0.12 g/100 g, AV 1.73 mg/g, which are in line with the corre sponding national standards, and the crisp freshwater fish is safe to eat.
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