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蓝圆鲹传统腌干过程中内源脂肪酶和脂质降解氧化的变化分析

曹松敏 吴燕燕 李来好 林婉玲 陈胜军 赵永强

食品科学2017,Vol.38Issue(7):36-42,7.
食品科学2017,Vol.38Issue(7):36-42,7.DOI:10.7506/spkx1002-6630-201707007

蓝圆鲹传统腌干过程中内源脂肪酶和脂质降解氧化的变化分析

Evoluation of Endogenous Lipase Activity, Lipolysis and Lipid Oxidation during the Processing of Traditional Dry-Salted Decapterus maruadsi

曹松敏 1吴燕燕 2李来好 1林婉玲 1陈胜军 1赵永强1

作者信息

  • 1. 中国水产科学研究院南海水产研究所,农业部水产品加工重点实验室,广东广州 510300
  • 2. 上海海洋大学食品学院,上海 201306
  • 折叠

摘要

Abstract

In order to figure out the evolution of lipolysis and lipid oxidation during the processing of traditional dry-salted Decapterus maruadsi,the changes in neutral lipase (NL),acidic lipase (AL),phospholipase (PL),lipoxygenase (LOX),thiobarbituric acid reactive substance value (TBARS),peroxide value (POV),and lipid composition were measured and the correlation of endogenous lipase activity with lipid degradation and oxidation was analyzed at five processing stages,i.e.,fresh fish,salting,soaking desalting,drying and final product.The results showed that neutral lipase,acid lipase,phospholipase activities markedly decreased (P < 0.05) during the whole process,and only 17%,57%,33% of the initial activity was retained in the final product,respectively.LOX activity increased significantly during the whole process (P < 0.05),and both POV and TBARS increase except for a significant decrease in POV during the late stage of drying.As evaluated by principal component analysis,the activities of endogenous fat hydrolases (NL,AL and PL) had a significant effect on lipid degradation,but a rather limited effect on lipid oxidation.LOX activity was positively related to lipid oxidation but it was little related to lipolysis.During both salting and drying polyunsaturated fatty acids (PUFA) revealed a significant decrease (P < 0.05),but monounsaturated fatty acids (MUFA) and saturated fatty acid (SFA) revealed a significant increase (P < 0.05).The contents of both eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) exhibit a complementary relationship.

关键词

蓝圆鲹/传统腌干方法/内源性脂肪酶/腊质分解氧化

Key words

Decapterus maruadsi/traditional dry-salted fish/endogenous lipase/lipolysis and lipid oxidation

分类

轻工纺织

引用本文复制引用

曹松敏,吴燕燕,李来好,林婉玲,陈胜军,赵永强..蓝圆鲹传统腌干过程中内源脂肪酶和脂质降解氧化的变化分析[J].食品科学,2017,38(7):36-42,7.

基金项目

国家自然科学基金面上项目(31371800 ()

31571869) ()

食品科学

OA北大核心CSCDCSTPCD

1002-6630

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