School of Food Science and Technology, Dalian Polytechnic Univ., Dalian, 116034, PR China.
Natl Engineering Research Center of Seafood, Dalian, 116034, PR China.
J Food Sci. 2018 Dec;83(12):2976-2982. doi: 10.1111/1750-3841.14375. Epub 2018 Oct 31.
Clam Ruditapes philippinarum was processed by hot-air drying and the changes of its lipids were evaluated by analyzing lipid classes, phospholipid classes, fatty acids, as well as oxidation parameters including peroxide value (POV), thiobarbituric acid-reactive substances (TBARS) value, total oxidation value (TOTOX), and oxidation test (OXITEST). The hot-air drying process reduced the contents of triacylglycerol, phosphatidylcholine, and phosphatidylethanolamine, indicating the hydrolysis of lipids. Meanwhile, the hot-air drying process significantly decreased the proportion of n-6 polyunsaturated fatty acid (PUFA), and consequently increased the PUFA ratio of n-3/n-6. Interestingly, the POV, TBARS and TOTOX decreased after the hot-air drying process. However, significant decline of the induction period for the dried clam tissue at elevated temperatures indicated their higher oxidation level, poor oxidative stability and reduction of shelf-life. Therefore, OXITEST method turned out to be an effective tool for estimating the level of lipid oxidation for hot-air dried clam.
菲律宾蛤仔经热风干燥处理，通过分析脂质种类、磷脂种类、脂肪酸以及氧化参数（包括过氧化值（POV）、硫代巴比妥酸反应物质（TBARS）值、总氧化值（TOTOX）和氧化试验（OXITEST））来评估其脂质变化。热风干燥过程降低了三酰甘油、磷脂酰胆碱和磷脂酰乙醇胺的含量，表明脂质发生了水解。同时，热风干燥过程显著降低了 n-6 多不饱和脂肪酸（PUFA）的比例，从而增加了 n-3/n-6 的 PUFA 比值。有趣的是，POV、TBARS 和 TOTOX 在热风干燥过程后降低。然而，升高温度下干燥蛤组织的诱导期显著下降表明其氧化水平较高、氧化稳定性差和货架寿命缩短。因此，OXITEST 方法可有效用于评估热风干燥蛤的脂质氧化水平。
