食品科学2017，Vol.38Issue(8)：231-238,8.DOI:10.7506/spkx1002-6630-201708036
抗氧化乳酸菌对发酵腌干带鱼脂肪氧化的影响及其主成分分析
Effect of Antioxidant Lactic Acid Bacteria on Lipid Hydrolysis and Oxidation of Dry-Cured Hairtail: a Study Using Principal Components Analysis
摘要
Abstract
Three lactic acid bacterial (LAB) strains (namely Lactobacillus casei,Lactobacillus plantarum and Pediococcus pentosaceus) with antioxidant activities,screened from traditional dry-cured fish,were used as starter culture to ferment drycured hairtail.The changes in lipid oxidation of dry-cured fermented hairtail during processing were determined in terms of pH value,peroxide value,acid value,thiobarbituric acid reactive substances (TBARS) value and hexanal content.Moreover,the effect of LAB fermentation on the fatty acid composition of dry-cured hairtail was analyzed.All indices were analyzed by principal component analysis (PCA) eventually.The results indicated that LAB fermentation could inhibit the oxidation of unsaturated fatty acids.The peroxide value,TBARS value,hexanal content and staturated fatty acid content of fermented dry-cured hairtail were significantly lower than those of traditional dry-cured hairtail,but the acid value and unsaturated fatty acid content were significantly higher than those of traditional dry-cured hairtail.The first principal component reflected the degree of lipolysis,while the second principal component reflected the degree of lipid oxidation.And the principal component functions were Y1=0.131X1 + 0.208X2 + 0.360X3 + 0.244X4 + 0.083X5-0.388X6+ 0.324X7 + 0.343X8 and Y2=0.330X1 + 0.406X2 + 0.182X3 + 0.440X4 + 0.294X5-0.205X6 + 0.135X7 + 0.157X8,respectively.These results provide a good theoretical basis for controlling the safety of fermented dry-cured fish.关键词
腌干鱼/乳酸菌/脂肪氧化/主成分分析Key words
dry-cured fish/lactic acid bacteria/lipid oxidation/principal component analysis分类
农业科技引用本文复制引用
王悦齐,吴燕燕,李来好,杨贤庆,王锡昌,蔡秋杏,赵永强,魏涯..抗氧化乳酸菌对发酵腌干带鱼脂肪氧化的影响及其主成分分析[J].食品科学,2017,38(8):231-238,8.基金项目
国家自然科学基金面上项目(31571869 （）
31371800) （）
广东省海洋渔业科技与产业发展专项(A201501C02) （A201501C02）
广东省海洋渔业科技推广专项(A201301C01) （A201301C01）
