厦门白姑鱼腌制加工过程中的脂肪酸变化分析

doi:10.7506/spkx1002-6630-201512014

食品科学

厦门白姑鱼腌制加工过程中的脂肪酸变化分析

蔡秋杏1,2,3，吴燕燕2，李来好2,*，杨贤庆2，赵永强2，王悦齐2

1.中国海洋大学食品科学与工程学院，山东青岛 266000；
2.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，国家水产品加工技术研发中心，
广东广州 510300；3.钦州学院食品工程学院，广西钦州 535099

出版日期:2015-06-25 发布日期:2015-06-12
通讯作者: 李来好
基金资助:
国家自然科学基金面上项目（31371800）；广东省海洋渔业科技推广专项（A201101F02；A201301C01）；
中国水产科学研究院基本科研业务费专项（2014C05XK01）

Changes in Fatty Acids during Salting and Drying of White Croaker (Argyrosomus amoyensis)

CAI Qiuxing1,2,3, WU Yanyan2, LI Laihao2,*, YANG Xianqing2, ZHAO Yongqiang2, WANG Yueqi2

1. College of Food Science and Engineering, Ocean University of China, Qingdao 266000, China;
2. National Research and Development Center for Aquatic Product Processing, Key Laboratory of Aquatic Product Processing,
Ministry of Agriculture, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China;
3. School of Food Engineering, Qinzhou University, Qinzhou 535099, China

Online:2015-06-25 Published:2015-06-12
Contact: LI Laihao

摘要/Abstract

摘要：

探讨厦门白姑鱼（Argyrosomus amoyensis）腌制加工过程中的脂肪酸的变化，并结合脂肪氧化相关指标：过氧化值（peroxide value，POV）及硫代巴比妥酸反应物（thiobarbituric acid reactive substance，TBARS）值，确定脂肪氧化对脂肪酸组成的影响。从腌制加工的7 个关键工序中取样，采用气相色谱-质谱联用法分析脂肪酸，同时考察POV及TBARS值。结果表明：厦门白姑鱼原料含26.41%的饱和脂肪酸（saturated fatty acids，SFA）、20.26%的单不饱和脂肪酸（monounsaturated fatty acids，MUFA）和53.33%的多不饱和脂肪酸（polyunsaturated fatty acids，PUFA），共24 种，必需脂肪酸占12.49%，二十碳五烯酸（eicosapentaenoic acid，EPA）和二十二碳六烯酸（docosahexaenoicacid，DHA）占40.70%。在腌制加工中，SFA含量显著增加，MUFA含量和PUFA含量显著降低（P＜0.05）。POV和TBARS值都呈现了先增后减的趋势，分别在烘干1 d和3 d出现峰值。相关性分析表明，SFA与MUFA呈显著负相关（P＜0.05），与PUFA呈极显著负相关（P＜0.01），MUFA和PUFA没有相关性；SFA与POV和TBARS值呈现显著正相关（P＜0.05），而PUFA与POV和TBARS值分别呈显著（P＜0.05）和极显著负相关（P＜0.01）。因此，厦门白姑鱼脂肪酸种类多，含有丰富的不饱和脂肪酸，腌制加工过程对主要8 种脂肪酸有显著影响，脂肪的氧化使SFA含量增加，同时使PUFA含量降低，PUFA更容易发生氧化。

关键词: 厦门白姑鱼, 腌制加工, 脂肪酸, 脂肪氧化

Abstract:

In this paper, the changes in fatty acids of white croaker (Argyrosomus amoyensis) during the salting and
drying processes were analyzed by gas chromatography-mass spectrometry (GC-MS), and relevant indicators of lipid
oxidation including peroxide value (POV) and thiobarbituric acid reactive substance (TBARS) were measured to reveal
the relationship between the fatty acid composition and lipid oxidation. The results showed that white croaker contained
24 fatty acids including 26.41% saturated fatty acids (SFA), 20.26% monounsaturated fatty acids (MUFA) and 53.33%
polyunsaturated fatty acids (PUFA); 12.49% essential fatty acids; and eicosapentaenoic acid (EPA) and docosahexaenoic
acid (DHA) together accounting for 40.70% of the total fatty acids. During salting the content of SFA significantly increased
whereas those of MUFA and PUFA significantly decreased (P < 0.05). Both POV and TBARS values increased first and
then decreased, showing their peaks on day 1 and day 3, respectively. Correlation analysis showed that the increase in SFA
was negatively significantly related to MUFA (P < 0.05), and was highly negatively related to PUFA (P < 0.01). However,
there was no correlation between MUFA and PUFA; SFA was positively significantly related to POV and TBARS (P < 0.05)
whereas PUFA was negatively related to POV (P < 0.05) and highly negatively related to TBARS (P < 0.01). Thus, white
croaker was rich in unsaturated fatty acids and the salting process had significant influences on eight major fatty acids. More
SFAs were produced in response to lipid peroxidation while significantly decreasing the contents of MUFA and PUFA were
sed. PUFA were more susceptible to lipid oxidation.

Key words: Argyrosomus amoyensis, salting, fatty acid, lipid oxidation

中图分类号:

TS254.1

蔡秋杏1,2,3，吴燕燕2，李来好2,*，杨贤庆2，赵永强2，王悦齐2. 厦门白姑鱼腌制加工过程中的脂肪酸变化分析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201512014.

CAI Qiuxing1,2,3, WU Yanyan2, LI Laihao2,*, YANG Xianqing2, ZHAO Yongqiang2, WANG Yueqi2. Changes in Fatty Acids during Salting and Drying of White Croaker (Argyrosomus amoyensis)[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201512014.

[1]	王勇，宋歌，庞邵杰，綦文涛. 应用Illumina NovaSeq测序技术比较3 种杂粮对大鼠肠道菌群的影响[J]. 食品科学, 2021, 42(9): 100-106.
[2]	王淳纯，覃小丽，阚建全，刘雄，索化夷，钟金锋. 量子化学计算法比较不同脂肪酸分子的反应活性位点[J]. 食品科学, 2021, 42(8): 74-80.
[3]	吴聪，葛科立，路宗博，郑征，张金玉，薛美兰，葛银林. n-3多不饱和脂肪酸对小鼠血液外泌体中miRNA的调节和抑制肥胖作用[J]. 食品科学, 2021, 42(7): 176-184.
[4]	裴紫薇，杨杰，张磊，周爽，赵云峰，陈达炜，苗虹，方从容. 载气类型对气相色谱法分离顺-反脂肪酸异构体的影响[J]. 食品科学, 2021, 42(6): 200-205.
[5]	梁慧珍，许兰杰，余永亮，谭政委，杨红旗，董薇，李磊，李春明，刘新梅，张收良. 红花籽油中脂肪酸组成评价与分析[J]. 食品科学, 2021, 42(6): 244-249.
[6]	刘旺景，李书仪，段嘉钰，丁赫，乔亚杰，刘玉蓉，吕可欣，郭艳丽，敖长金. 沙葱及其提取物对肉羊体脂4-烷基支链脂肪酸沉积与分布的影响[J]. 食品科学, 2021, 42(5): 61-67.
[7]	曹云刚，李颖，郭安琪，熊幼翎. 绿茶提取物添加及脂肪替代对低脂猪肉香肠品质及脂质氧化稳定性的影响[J]. 食品科学, 2021, 42(4): 94-99.
[8]	吴琛，姜楠，田文雪，王儒红，栾滨羽，史海粟，武俊瑞，乌日娜，岳喜庆. Δ12/Δ15脂肪酸脱饱和酶在发酵食品中应用的研究进展[J]. 食品科学, 2021, 42(3): 296-310.
[9]	余依敏，夏强，杨林林，林泊宇，陆银银，曹锦轩，蔡振东，潘道东. 魔芋葡甘聚糖-可得然胶共混凝胶替代动物脂肪对乳化肠品质特性的影响[J]. 食品科学, 2021, 42(16): 46-53.
[10]	刘李春，蒋玉洁，申明月，谢明勇，聂少平. 天然抗氧化剂对红烧肉烹饪过程中热加工危害物形成的控制[J]. 食品科学, 2021, 42(15): 50-57.
[11]	杜晶，张晨晨，王莹，高佳佳，朱秀清，于殿宇，王立琦，罗淑年，史永革. Pd/碳纳米管催化转移氢化大豆油工艺优化及动力学分析[J]. 食品科学, 2021, 42(15): 115-120.
[12]	周亚军，王雪松，陈艳，王淑杰. 人参浸提液处理对烧鸡食用品质的影响[J]. 食品科学, 2021, 42(15): 66-73.
[13]	周亚军，张玉，陈艳，王淑杰. 发酵牛肉干加工中理化特性与风味品质分析[J]. 食品科学, 2021, 42(14): 240-247.
[14]	刘欣，陈梅春，刘芸，郑雪芳，陈峥，王阶平，刘波. 乳酸菌发酵过程发酵液脂肪酸组生态位的异质性[J]. 食品科学, 2021, 42(14): 110-120.
[15]	王蒙蒙，寇宇星，周笙，王莉倩，于修烛. 不饱和脂肪酸室温氧化过程中自由基的变化[J]. 食品科学, 2021, 42(11): 56-62.

厦门白姑鱼腌制加工过程中的脂肪酸变化分析

Changes in Fatty Acids during Salting and Drying of White Croaker (Argyrosomus amoyensis)

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价