Oxidation of aquatic products from the inside out accelerates their deterioration: A case study of sea bass (Lateolabrax japonicus) during storage

文献类型： 外文期刊

第一作者： Li, Xinyang

作者： Li, Xinyang;Li, Taiyu;Zhang, Jixiang;Ying, Xiaoguo;Deng, Shanggui;Xiao, Gengsheng;Ma, Lukai;Xiao, Gengsheng;Benjakul, Soottawat;Brennan, Charles

作者机构：

关键词： Lipid oxidation; Protein oxidation; 4-Hydroxy-2-nonenal; Volatile compounds; Protein lipoxidation

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 478 卷

页码：

收录情况： SCI

摘要： Sea bass (Lateolabrax japonicus) is favored by consumers, but the oxidation of visceral lipids during refrigeration has not been studied. This research investigates the effect of visceral lipid oxidation on storage quality. The results show that visceral lipids oxidize first, leading to a 1.72, 2.36, and 2.04-fold increase in malondialdehyde, 4-hydroxy-2-nonenal, and 4-hydroxy-2-hexenal levels, respectively. The total free radicals, alkoxy radicals, and hydrogen radicals increased by 18.13 %, 18.17 %, and 9.87 %, respectively. Visceral lipid oxidation damages myofibrillar proteins, reducing sulfhydryl content by 18.11 %. The viscera also promote protein oxidation, particularly of actin. Volatile component and electronic nose analyses revealed significant odor deterioration due to lipid oxidation and protein degradation. Molecular docking confirms that 4-hydroxy-2-nonenal binds to 15 amino acids in beta-actin. Therefore, spoilage occurs from the inside out, and viscera should be removed before freezing.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序