College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China.
College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China.
Food Res Int. 2023 Nov;173(Pt 1):113309. doi: 10.1016/j.foodres.2023.113309. Epub 2023 Jul 21.
The roles of enzymatic (Lipoxygenases, LOX) oxidation and autoxidation in the dry-cured processing of mackerel were investigated by adding exogenous substances in this study. Four groups, namely control, chlorogenic acid (inhibiting LOX activity), EDTA-2Na (inhibiting autoxidation), and exogenous LOX (adding eLOX), were assigned. The results showed that lipid oxidation of mackerel was reduced by inhibiting LOX activity and autoxidation, while adding eLOX promoted lipid oxidation. Inhibition of LOX activity and autoxidation suppressed fatty acid accumulation mainly in the air-drying and curing stage, respectively. The total contents of key flavors in the mackerel during dry-cured processing were decreased by inhibiting LOX activity and autoxidation, and the former inhibitory effect was stronger than autoxidation, while it was corresponding increased through adding eLOX, of particular in the later stage of air-drying. Collectively, LOX could promote the flavor formation of the mackerel in the dry-cured processing, which could be applied in the flavor adjustment of aquatic products or some similar fields.
本研究通过添加外源物质，探讨了酶促（脂氧合酶，LOX）氧化和自动氧化在鲭鱼干腌制过程中的作用。将鲭鱼分为四组，分别为对照组、绿原酸（抑制 LOX 活性）组、EDTA-2Na（抑制自动氧化）组和外源 LOX（添加 eLOX）组。结果表明，抑制 LOX 活性和自动氧化可降低鲭鱼的脂质氧化，而添加 eLOX 则促进脂质氧化。抑制 LOX 活性和自动氧化分别在风干和腌制阶段抑制脂肪酸的积累。在干腌过程中，抑制 LOX 活性和自动氧化会降低鲭鱼关键风味物质的总含量，前者的抑制作用强于自动氧化，而通过添加 eLOX 则会相应增加，尤其是在风干后期。总之，LOX 可以促进鲭鱼在干腌过程中的风味形成，可应用于水产品或类似领域的风味调节。
