Lipid Oxidation and Fatty Acid Composition in Salt-Dried Yellow Croaker(Pseudosciaena polyactis) During Processing

查看全文 作　　者：CAI [1,2,3]Qiuxing;WU [2]Yanyan;LI [2]Laihao;WANG [2]Yueqi;YANG [2]Xianqing;ZHAO [2]Yongqiang

机构地区：[1]College of Food Science and Engineering, Ocean University of China;[2]Key Laboratory of Aquatic Product Processing, Guangdong provincial Key Laboratory of Fishery Ecology Environment,Ministry of Agriculture, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences;[3]College of Food Engineering, Qinzhou University

出　　处：《Journal of Ocean University of China》索引2017年第16卷第5期,共8页

基　　金：the National Natural Science Foundation of China (Nos. 31371800 and 31571869);Earmarked Fund for Modern Agro-Industry Technology Research System (No. CARS-49-G27);Special Promotion of Guangdong Marine Fishery Science and Technology (Nos. A201301C01 and A201503) 摘　　要：Lipid oxidation in salt-dried yellow croaker(Pseudosciaena polyactis) was evaluated during processing with commonly used analytical indices, such as the peroxide value(POV), the thiobarbituric acid reactive substances(TBARS) value, and oxidative-relative lipoxygenase(LOX) activity. Additionally, fatty acids were analyzed using gas chromatography-mass spectrometry. Both POV and TBARS increased significantly(P < 0.05) at the rinsing stage. POV reached its peak value of 3.63 meq O_2 per kg sample at the drying stage, whereas TBARS constantly increased from 0.05 to 0.20 mg MDA per kg sample. Processing of salt-dried yellow croaker had an extremely significant(P < 0.01) effect on LOX activity. Twenty-six fatty acids were identified. Combined eicosapentaenoic acid(EPA; C20:5n3) and docosahexaenoic acid(DHA; C22:6n3) content varied between(19.20 ±0.37) mg g^(-1) and(23.45 ± 1.05) mg g^(-1). The polyunsaturated fatty acid/saturated fatty acid(PUFA/SFA) ratio in yellow croaker was 0.73–1.10, and the n-6/n-3 PUFA ratio was approximately 0.13–0.20. The contents of most fatty acids varied significantly(P <0.05) during the different processing stages, and these differences were caused by lipid oxidation. C18:0, C16:1n7, C19:0, and C22:6n3 showed clear changes in principle component one of a principle components analysis. These fatty acids are potential markers for evaluating lipid oxidation in fish muscle because there was a significant correlation between these markers and TBARS and LOX activity(P < 0.05) with Pearson's coefficients > 0.931. 关键词：脂肪酸组成脂质氧化加工过程 N-3多不饱和脂肪酸黄鱼气相色谱-质谱联用分析 TBARS 二十二碳六烯酸

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Lipid Oxidation and Fatty Acid Composition in Salt-Dried Yellow Croaker(Pseudosciaena polyactis) During Processing

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