在金华火腿加工过程中，肌内脂肪和皮下脂肪的酸价一直上升，过氧化值、羰基价和TBA值有升有降，但总体呈上升趋势，脂肪氧化程度不断增强。
During the processing of JinHua ham, AV value kept rising, POV value carbonyl value and TBA value was up and down, but rising totally, the degree of lipid oxidation increased continuously.
过氧化值常用每千克脂肪中氧气的毫克数表示。
The peroxide value is usually expressed in terms of milliequivalents of oxygen per kilogram of fat.
以过氧化值(POV)、共轭二烯型氢过氧化物含量和脂肪酸相对含量的变化为指标研究了鱼油在不同体系中的氧化稳定性。
The oxidative stability of fish oil in different systems was studied by using peroxide value (POV), conjugated diene hydroperoxide content and fatty acids content as indexes.
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