School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China.
Food Chem. 2019 Jan 30;272:109-116. doi: 10.1016/j.foodchem.2018.08.019. Epub 2018 Aug 7.
Change in quality of mussels (Mytilus edulis) meat when stored at 4 °C was evaluated by determining volatile basic nitrogen (TVB-N), peroxide value (POV), thiobarbituric acid reactive substance (TBARS), total oxidation (TOTOX), lipid class, fatty acid (FA), phosphatidylcholine (PC) and phosphatidylcholine (PE) content, and glycerophospholipid (GP) molecular species. After 4 days of storage, the percentages of triacylglycerol and polar lipid as well as the contents of PC, PE and major GP molecular species significantly decreased (P < 0.05), while the percentages of free FA and monoacylglycerol significantly increased (P < 0.05), indicating the hydrolysis of lipids. The increase in activities of phospholipase and lipase during storage suggests that they may contribute to the hydrolysis of lipids. The cold storage also resulted in significantly increased POV, TBARS and TOTOX as well as lipoxygenase activity (P < 0.05) but slightly decreased percentage of polyunsaturated FA (PUFA), indicating the occurrence of lipid oxidation.
研究通过测定挥发性盐基氮（TVB-N）、过氧化物值（POV）、硫代巴比妥酸反应物（TBARS）、总氧化值（TOTOX）、脂质类、脂肪酸（FA）、磷脂酰胆碱（PC）和磷脂酰乙醇胺（PE）含量以及甘油磷脂（GP）分子种类，评估了在 4°C 下储存贻贝（Mytilus edulis）肉的质量变化。储存 4 天后，三酰基甘油和极性脂质的百分比以及 PC、PE 和主要 GP 分子种类的含量显著降低（P<0.05），而游离 FA 和单酰基甘油的百分比显著增加（P<0.05），表明脂质发生了水解。储存过程中磷脂酶和脂肪酶活性的增加表明它们可能有助于脂质的水解。冷藏还导致 POV、TBARS 和 TOTOX 以及脂氧合酶活性显著增加（P<0.05），但多不饱和脂肪酸（PUFA）的百分比略有下降，表明脂质氧化的发生。
