不同品牌罐装金枪鱼中的脂质谱和高浓度胆固醇氧化产物（COPs）。

Lipid profile and high contents of cholesterol oxidation products (COPs) in different commercial brands of canned tuna.

机构信息

Department of Food Technology, Institute of Technology, University Federal Rural of Rio de Janeiro, Rodovia Br 465, Seropédica, RJ, 23890-000, Brazil; Department of Nutrition, School of Public Health, University of São Paulo (USP), Av. Dr. Arnaldo, 715, São Paulo, SP, 01246-904, Brazil.

Department of Food Technology, Institute of Technology, University Federal Rural of Rio de Janeiro, Rodovia Br 465, Seropédica, RJ, 23890-000, Brazil.

出版信息

Food Chem. 2021 Aug 1;352:129334. doi: 10.1016/j.foodchem.2021.129334. Epub 2021 Feb 20.

DOI:10.1016/j.foodchem.2021.129334

PMID:33657479

Abstract

Canned fish is submitted to processes that may degrade its lipids and form harmful compounds called cholesterol oxidation products (COPs). Samples of Brazilian commercial canned tuna were analyzed to evaluate the influence of different liquid mediums (oil and brine) on the fatty acid composition and formation of COPs. The exchange between fish lipids and the constituents of the covering liquid was highlighted by the high levels of linoleic acid found in tuna conserved in oil. High amounts of COPs were found. However, higher contents of COPs were found in tuna in brine (933.14 to 1914.23 µg/g) than in oil (698.24 to 1167.88 µg/g). This result was mainly promoted by the presence of pro-oxidant elements such as salt, as well as greater heat transfer in brine than in oil. This study showed that canned tuna is a potential source of exogenous COPs, indicating the role of liquid mediums in oxidative processes.

摘要

罐装鱼经过的加工过程可能会使其脂质降解，并形成有害的胆固醇氧化产物 (COPs)。对巴西商业罐装金枪鱼样本进行了分析，以评估不同液体介质（油和盐水）对脂肪酸组成和 COPs 形成的影响。通过发现保存在油中的金枪鱼中存在大量的亚油酸，突出了鱼脂与覆盖液成分之间的交换。发现了大量的 COPs。然而，在盐水中（933.14 至 1914.23 µg/g）的金枪鱼中发现的 COPs 含量高于在油中（698.24 至 1167.88 µg/g）。这一结果主要是由盐等促氧化剂元素的存在以及盐水比油具有更大的热传递所推动的。这项研究表明，罐装金枪鱼是外源性 COPs 的潜在来源，表明液体介质在氧化过程中的作用。