Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China; College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China.
Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China; College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China.
Food Res Int. 2021 May;143:110233. doi: 10.1016/j.foodres.2021.110233. Epub 2021 Feb 26.
This study aimed to investigate the lipid oxidation and distribution in Bigeye tuna stored at 0 °C and 4 °C for 6 days. Tuna were evaluated by determining the peroxide value (POV), acid value (AV), anisidine value (AnV), polyene index, fluorescence ratio (FR), phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI) content, and major glycerophospholipid molecular species. The value of lipid oxidation indexes (POV, AV, AnV, FR, PC, PE and PI) increased as the storage time increased. High-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) results indicated that the major types of lipids included diacylglycerol (DAG), monoacylglycerol (MAG), phospholipid (PL), and triacylglycerol (TAG). At least 136 PC and 64 PE molecular species were identified in Bigeye tuna. The results of the confocal laser scanning microscope analysis indicated the distribution of TAG and PL particles. In addition, principal component analysis showed that the contents of PI and TAG were positively correlated with PC, polyene index and lipid content but negatively correlated with PI, POV, FR, AOV, AnV, MAG, and DAG, which might be explained by distinguishing the lipid parameters affecting lipid oxidation. Therefore, this study may provide a novel method to evaluate lipid changes and contribute to the balanced nutritional value of aquatic foods during cold storage.
本研究旨在探讨大眼金枪鱼在 0°C 和 4°C 下储存 6 天期间的脂质氧化和分布情况。通过测定过氧化物值（POV）、酸值（AV）、茴香胺值（AnV）、多烯指数、荧光比（FR）、磷脂酰胆碱（PC）、磷脂酰乙醇胺（PE）、磷脂酰肌醇（PI）含量以及主要甘油磷脂分子种类来评估金枪鱼。脂质氧化指标（POV、AV、AnV、FR、PC、PE 和 PI）的值随储存时间的增加而增加。高效液相色谱-串联质谱（HPLC-MS/MS）结果表明，主要的脂质类型包括二酰基甘油（DAG）、单酰基甘油（MAG）、磷脂（PL）和三酰基甘油（TAG）。在大眼金枪鱼中至少鉴定出 136 种 PC 和 64 种 PE 分子种类。共聚焦激光扫描显微镜分析结果表明了 TAG 和 PL 颗粒的分布。此外，主成分分析表明 PI 和 TAG 的含量与 PC、多烯指数和脂质含量呈正相关，与 PI、POV、FR、AOV、AnV、MAG 和 DAG 呈负相关，这可能是通过区分影响脂质氧化的脂质参数来解释的。因此，本研究可能为评估脂质变化提供一种新方法，并有助于在冷藏期间评估水产食品的均衡营养价值。
