Lipid changes and volatile compounds formation in different processing stages of dry-cured Spanish mackerel

文献类型： 外文期刊

第一作者： Wang, Shanyu

作者： Wang, Shanyu;Jian, Chong;Hu, Mengyue;Zhao, Ling;Sun, Huihui;Liu, Qi;Cao, Rong;Wang, Shanyu;Hu, Mengyue;Xue, Yong;Cao, Rong;Xue, Yong

作者机构： Chinese Acad Fishery Sci, Yellow Sea Fisheries Res Inst, Dept Food Engn & Nutr, Qingdao 266071, Peoples R China;Ocean Univ China, Coll Food Sci & Engn, Qingdao 266003, Peoples R China;Qingdao Natl Lab Marine Sci & Technol, Lab Marine Drugs & Bioprod, Qingdao, Peoples R China;Ocean Univ China, Sanya Ocean Inst, Sanya, Peoples R China

关键词： Dry-cured Spanish mackerel; lipids; volatile compounds; principal component analysis; Spearman's correlation analysis

期刊名称：FOOD QUALITY AND SAFETY （ 2022影响因子：5.6； 五年影响因子：6.2 ）

ISSN： 2399-1399

年卷期： 2024 年 8 卷

页码：

收录情况： SCI

摘要： Objectives This study delves into the alterations in lipids and major flavor compounds occurring throughout various drying stages (raw fish, dry-cured for 4, 8, and 12 d) of dry-cured Spanish mackerel (DCSM) and elucidates the mechanism underlying their formation.Materials and Methods In this paper, we used Thin Layer Chromatography and Headspace Gas Chromatography-Ion Mobility Spectrometry to determine the changes in lipid and volatile substances during the drying process of Spanish mackerel.Results The phospholipid, triacylglycerol, heptanal, t-2-hexenal, and dimethyl disulfide contents were notably lower in the samples collected 4 d before processing. The peroxide value and thiobarbituric acid reactive substances significantly increased after 4-8 d, concomitant with the generation of numerous volatile compounds, including alcohols, aldehydes, and ketones. Substantial quantities of 2-methylbutyraldehyde, thiazole, butyl acetate, and trimethylpyrazine emerged during the 8-12 d processing phase. Furthermore, C18:1n-9, C20:5n-3, and C22:6n-3 demonstrated noteworthy correlations with the development of 21 compounds. Principal component analysis, grounded in lipid and volatile compound content, adeptly classified the DCSM drying process into lipolysis and flavor preparation (0-4 d), lipid oxidation and flavor formation (4-8 d), and maturation (8-12 d). The ripening stage played a crucial role in shaping the comprehensive flavor profile.Conclusion This study offers valuable insights to enhance traditional DCSM flavor processing and regulation. Graphical Abstract

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