Chu Yuanming, Mei Jun, Xie Jing
College of Food Science & Technology, Shanghai Ocean University, Shanghai, China.
National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China.
Food Chem X. 2023 Oct 26;20:100968. doi: 10.1016/j.fochx.2023.100968. eCollection 2023 Dec 30.
To investigate the relationship between lipid oxidation and the development of volatile compounds (VOCs) in grouper lipid during cold storage, lipids were extracted from grouper as a single-factor study to avoid the complex interactions between microorganisms and proteins. Lipid oxidation during storage and the content of 12 long-chain fatty acids (FAs) in grouper lipids were evaluated. The HS-SPME-GC-MS technique was used to analyze the VOCs in grouper lipids, and a total of 13 key VOCs, primarily comprising alcohols and aldehydes, were screened. Pearson correlation analysis showed a strong acorrelation between these 13 key VOCs, which influenced the overall flavor of grouper lipids, and lipid oxidation, mainly involving secondary oxidation of lipids and the oxidation of long-chain polyunsaturated fatty acids, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Possible solutions for grouper lipid deterioration were proposed, providing a reference for maintaining the overall quality of grouper and regulating flavor formation.
为研究石斑鱼脂质在冷藏过程中脂质氧化与挥发性化合物（VOCs）产生之间的关系，从石斑鱼中提取脂质进行单因素研究，以避免微生物与蛋白质之间复杂的相互作用。评估了储存过程中的脂质氧化以及石斑鱼脂质中12种长链脂肪酸（FAs）的含量。采用顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）技术分析石斑鱼脂质中的挥发性有机化合物，共筛选出13种主要包括醇类和醛类的关键挥发性有机化合物。Pearson相关性分析表明，这13种影响石斑鱼脂质整体风味的关键挥发性有机化合物与脂质氧化之间存在强相关性，主要涉及脂质的二次氧化以及长链多不饱和脂肪酸如二十碳五烯酸（EPA）和二十二碳六烯酸（DHA）的氧化。提出了石斑鱼脂质劣化的可能解决方案，为维持石斑鱼的整体品质和调节风味形成提供参考。
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