Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, SE 412 96 Gothenburg, Sweden.
Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, SE 412 96 Gothenburg, Sweden.
Food Chem. 2022 Mar 30;373(Pt B):131523. doi: 10.1016/j.foodchem.2021.131523. Epub 2021 Nov 2.
Lipid oxidation in ice-stored sorted herring fractions (head, backbone, viscera + belly flap, tail, fillet) from spring and fall, and its association with endogenous prooxidants, antioxidants and lipid substrates were investigated. Peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) had increased significantly in all fractions after 1 day, but for both seasons, the most rapid PV and TBARS development occurred in head, which also had highest hemoglobin (Hb) levels and lipoxygenases (LOX) activity. Viscera + belly flap was overall the most stable part, and also had the highest α-tocopherol content. Pearson correlation analyses across all five fractions confirmed a significant impact of Hb, LOX and α-tocopherol on the lipid oxidation susceptibility, while content of total iron, copper, lipids or polyunsaturated fatty acids provided no significant correlation. Overall, the study showed which pro-oxidants that should be inhibited or removed to succeed with value adding of herring filleting co-products and the fillet itself.
对春季和秋季冰藏分拣鲱鱼（鱼头、鱼骨、内脏+鱼腹皮、鱼尾、鱼片）各部分的脂质氧化及其与内源性促氧化剂、抗氧化剂和脂质底物的关系进行了研究。所有部分在 1 天后的过氧化物值（PV）和硫代巴比妥酸反应物（TBARS）均显著增加，但对于两个季节，PV 和 TBARS 的发展最快的都是鱼头，鱼头的血红蛋白（Hb）水平和脂氧合酶（LOX）活性也最高。内脏+鱼腹皮总体上是最稳定的部分，且α-生育酚含量也最高。对所有五个部分的 Pearson 相关分析证实，Hb、LOX 和 α-生育酚对脂质氧化敏感性有显著影响，而总铁、铜、脂质或多不饱和脂肪酸的含量与脂质氧化敏感性无显著相关性。总的来说，该研究表明，应该抑制或去除哪些促氧化剂，才能成功地增加鲱鱼片的副产物和鱼片本身的附加值。
