School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, Dalian 116034, China.
School of Food Science and Biotechnology, Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou Zhejiang 310035, China.
Food Chem. 2023 Dec 15;429:136888. doi: 10.1016/j.foodchem.2023.136888. Epub 2023 Jul 14.
The effects of basic amino acids on lipid oxidation and the formation of volatile compound in low-sodium cured large yellow croaker were investigated. Basic amino acids contribute a lot in inhibiting the degradation of phospholipids, especially l-lysine. Lipid oxidation was also inhibited by basic amino acids, and the total oxidation of groups could be sorted as low-sodium (LS) > control (C) > l-Histidine participated LS group (LS-His) > l-Arginine participated LS group (LS-Arg) > l-lysine participated LS group (LS-Lys). PC 18:1/20:5, PC 16:0/18:1, triacylglycerol (TG) 16:1/20:5/22:6, etc., were found to be key differential lipid metabolites, and 1-propanol, 2-methyl, gamma-hexalactone, etc. were recognized as key differential volatile compounds. The results of correlation analysis showed that alcohols and esters were positively correlated with TG molecules composed of saturated fatty acids and monounsaturated fatty acids. These findings provided new insights into the relationship between flavor formation and the degradation and oxidation of lipids.
研究了碱性氨基酸对低盐腌制大黄鱼脂质氧化和挥发性化合物形成的影响。碱性氨基酸在抑制磷脂降解方面发挥了重要作用，尤其是 l-赖氨酸。碱性氨基酸也抑制了脂质氧化，各组的总氧化程度可排序为低盐（LS）>对照（C）>参与 LS 组的 l-组氨酸（LS-His）>参与 LS 组的 l-精氨酸（LS-Arg）>参与 LS 组的 l-赖氨酸（LS-Lys）。发现 PC 18:1/20:5、PC 16:0/18:1、三酰基甘油（TG）16:1/20:5/22:6 等是关键的差异脂质代谢物，1-丙醇、2-甲基、γ-己内酯等是关键的差异挥发性化合物。相关分析结果表明，醇和酯与由饱和脂肪酸和单不饱和脂肪酸组成的 TG 分子呈正相关。这些发现为风味形成与脂质的降解和氧化之间的关系提供了新的见解。
