Xu Lina, Luo Yu, Fu Xiangjin, Luo Feijun, Xu Youzhi, Sun Shuguo
College of Food Science and Engineering Central South University of Forestry and Technology Changsha China.
Food Sci Nutr. 2019 Jun 25;7(7):2404-2411. doi: 10.1002/fsn3.1101. eCollection 2019 Jul.
Fish lipid is highly susceptible to oxidation, resulting in accumulation of toxic substances reactive carbonyl compounds (RCCs), the reduction of nutritional value, and the production of odorous substances. In this study, the effect of yeast () on RCCs, fat acid composition, volatiles, and sensory traits in silver carp mince stored at 4°C was evaluated. Yeast eliminated malondialdehyde, 4-hydroxyl-2-hexenal, and 4-hydroxyl-2-nonenal by about 80%, 68%, and 60%, which increased by about 170%, 340%, and 300% in the control, respectively. Yeast helped retain about 80% of the polyunsaturated fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), respectively; only about 53% and 46% of EPA and DHA, respectively, were maintained in the control. Yeast removed off-odors hexanal, nonanal, and decenal, resulting in enhanced sensory traits. These findings were economically important for improving the quality of fish products. It might present an approach to improve the flavor of fish products.
鱼类脂质极易氧化，导致有毒物质活性羰基化合物（RCCs）积累、营养价值降低以及产生有气味的物质。在本研究中，评估了酵母（）对4°C储存的鲢鱼鱼糜中RCCs、脂肪酸组成、挥发性物质和感官特性的影响。酵母使丙二醛、4-羟基-2-己烯醛和4-羟基-2-壬烯醛分别消除了约80%、68%和60%，而在对照组中分别增加了约170%、340%和300%。酵母分别有助于保留约80%的多不饱和脂肪酸二十碳五烯酸（EPA）和二十二碳六烯酸（DHA）；在对照组中，EPA和DHA分别仅保留了约53%和46%。酵母去除了己醛、壬醛和癸烯醛等异味，从而改善了感官特性。这些发现对于提高鱼制品质量具有重要的经济意义。它可能提供了一种改善鱼制品风味的方法。
