食品科学 ›› 2022, Vol. 43 ›› Issue (13): 177-183.doi: 10.7506/spkx1002-6630-20210629-331

• 包装贮运 • 上一篇    

冻融循环对熟制鲣鱼暗色肉脂质变化的影响

楼丹露,王清政,邹祖全,谷贵章,胡奇杰,张进杰,徐大伦   

  1. (1.宁波大学食品与药学学院,浙江 宁波 315800;2.宁波大学医学院,浙江 宁波 315800;3.湖州食品药品检验研究院,浙江 湖州 313000)
  • 发布日期:2022-07-27
  • 基金资助:
    浙江省公益性行业项目(LGN20C200013);宁波市公益类科技计划项目(2019C10028)

Lipid Changes in Dark Meat of Cooked Bonito during Multiple Freeze-Thaw Cycles

LOU Danlu, WANG Qingzheng, ZOU Zuquan, GU Guizhang, HU Qijie, ZHANG Jinjie, XU Dalun   

  1. (1. College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China; 2. School of Medicine, Ningbo University, Ningbo 315800, China; 3. Huzhou Institute for Food and Drug Control, Huzhou 313000, China)
  • Published:2022-07-27

摘要: 为探究冻融循环对熟制鲣鱼暗色肉脂质变化的影响,对熟制鲣鱼暗色肉进行冻融循环(0、2、4、6、8 次)贮藏,测定冻融过程中样品的过氧化值(peroxide value,POV)、酸价(acid value,AV)、pH值、脂质组成、脂肪酸组成等指标。结果显示,在冻融循环贮藏过程中,脂质组成发生明显变化,甘油三酯(triacylglycerol,TAG)和磷脂(polar lipid,PL)质量分数明显降低,游离脂肪酸(free fatty acid,FFA)质量分数明显升高。在冻融循环过程中暗色肉的pH值显著减小,POV和AV显著增加(P<0.05)。脂质中总饱和脂肪酸和总多不饱和脂肪酸含量都逐渐下降,TAG和PL中脂肪酸含量明显下降,其中PL中总多不饱和脂肪酸含量下降明显,FFA中总多不饱和脂肪酸含量显著升高(P<0.05)。主成分分析(principal component analysis,PCA)和偏最小二乘判别分析(partial least squares discriminant analysis,PLS-DA)结果表明,经过不同冻融次数的鱼肉之间存在一定的差异性,且随着冻融次数的增加脂质氧化程度不断加剧。相关性分析结果表明FFA质量分数与POV、AV呈正相关,与PL质量分数、TAG质量分数、pH值呈负相关。实验结果表明冻融循环会影响熟制鲣鱼暗色肉脂质组成,同时引起脂质的氧化分解。这为熟制鲣鱼暗色肉在运输和贮藏过程中脂质控制提供一定的理论指导。

关键词: 熟制鲣鱼暗色肉;冻融循环;脂质组成;脂质氧化;脂肪酸

Abstract: The objective of this study was to evaluate the effects of freeze-thaw (F-T) cycles on the lipid changes in dark meat of cooked bonito. The peroxide value (POV), acid value (AV), pH, lipid composition and fatty acid composition were determined after 0, 2, 4, 6 and 8 F-T cycles. The results showed that lipid composition significantly changed, and the contents of triacylglycerol (TAG) and polar lipid (PL) decreased significantly, while the content of free fatty acids (FFA) increased significantly with the number of F-T cycles. In addition, the POV and AV increased significantly, while the pH decreased (P < 0.05). The contents of total saturated fatty acids and total polyunsaturated fatty acids in the total lipids decreased gradually, the contents of fatty acids in TAG and PL and the content of total polyunsaturated fatty acids in PL decreased significantly, whereas the content of total polyunsaturated fatty acids in FFA increased significantly (P < 0.05). Principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) showed that there were differences in lipid profile among fish subjected to different F-T cycles, and the degree of lipid oxidation increased with the number of F-T cycles. Finally, correlation analysis showed that the content of FFA was positively correlated with AV and POV, but negatively correlated with pH and the contents of PL and TAG. These results indicated that F-T cycles could affect the lipid composition of dark meat of cooked bonito and induce lipid oxidation and decomposition, which may provide some theoretical guidance for lipid control of dark meat of cooked bonito during storage and transportation.

Key words: dark meat of cooked bonito; freeze-thaw cycles; lipid composition; lipid oxidation; fatty acids

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