关键词: 鲈鱼, 风干成熟, 脂肪酶, 脂肪氧合酶, 脂质分解氧化

Abstract: Perch was used as the material to prepare dry-cured perch through dry-salting and drying-ripening process. In order to explore the rule of lipolysis and lipid oxidation during the preparation process, the change of lipid compositions, lipase, lipoxygenase (LOX), thiobarbituric acid reactive substance value (TBARs) and peroxide value (POV) in perch muscle samples were measured. The results showed that lipid compositions revealed a significant decrease (P＜0.05) in neutral lipid and phospholipids, and a significant increase in free fattty acid (FFA) (P＜0.05). Palmitoleic acid(C16:0), stearic acid(C18:0), oleic acid(C18:1), eicosapentaenoic acid(C20:5) and docosahexaenoic acid(C22:6) were major fatty acids. The activities of three lipases exhibited a significant decrease during preparation process (P＜0.05), among which phospholipase activity had the largest decline. Neutral lipase always showed higher activity than acidic lipase and phospholipase (P＜0.05), while LOX activity revealed a gradual decrease during drying-ripening period. Both POV and TBARs value exhibited an initial increase and then a final decrease in the whole process. Therefore, high temperature in the post-drying process could effectively promote the hydrolysis of lipid-oxidized products and accelerate the development of flavor.

Key words: perch, drying-ripening, lipase, lipoxygenase, lipolysis and lipid oxidation