CHANGES IN LIPID CONTENT WITH ROASTING TEMPERATURE OF LARGE YELLOW CROAKER (LARIMICHTHYS CROCEA) ROE

文献类型： 外文期刊

第一作者： Zhang, L.

作者： Zhang, L.;Zhang, M.;Chen, L.;Cheng, W.;Liang, P.;Yang, X.;Yang, X.;Yang, X.;Chen, L.;Cheng, W.;Liang, P.;Chen, L.;Cheng, W.;Liang, P.

作者机构：

关键词： Larimichthys crocea roe; phospholipid molecular species; lipid content; roasting temperature

期刊名称：ITALIAN JOURNAL OF FOOD SCIENCE （ 影响因子：0.875； 五年影响因子：1.209 ）

ISSN： 1120-1770

年卷期： 2020 年 32 卷 4 期

页码：

收录情况： SCI

摘要： This study aims to clarify the changes with roasting temperature in the lipid content of ready-to-eat large yellow croaker (Larimichthys crocea) roe product. Almost all the lipid class / species showed the same trend with the increasing temperature. Except for some minor differences, the relative amounts of lipids decreased with temperature increase from 0 degrees C (control group, raw roe) to 100 degrees C; increased with further temperature increase to 120 degrees C, at which the amount was maximum; and then decreased with further temperature increase to 180 degrees C. Finally, 120 degrees C was selected as the optimal processing temperature, which may result in a better appearance and a high lipid quality, indicating its potential application value. This study also enhances the understanding of lipid profile in fish roe and demonstrates the applicability of the lipidomic method in aquatic food production.

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