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
作者： Li, Xinyang 1 ; Li, Taiyu 1 ; Zhang, Jixiang 1 ; Ying, Xiaoguo 1 ; Deng, Shanggui 1 ; Xiao, Gengsheng 2 ; Benjakul, Soottawat 4 ; Brennan, Charles 5 ; Ma, Lukai 2 ;
作者机构： 1.Zhejiang Ocean Univ, Collaborat Innovat Ctr Seafood Deep Proc, Zhejiang Prov Key Lab Hlth Risk Factors Seafood, Coll Food & Pharm, Zhoushan, Peoples R China
2.Zhongkai Univ Agr & Engn, Coll Light Ind & Food, Key Lab Green Proc & Intelligent Mfg Lingnan Speci, Minist Agr & Rural Affairs, Guangzhou, Peoples R China
3.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Minist Agr & Rural, Guangzhou, Peoples R China
4.Prince Songkla Univ, Fac Agroind, Int Ctr Excellence Seafood Sci & Innovat, Hat Yai, Thailand
5.RMIT Univ, Sch Sci, Melbourne, Australia
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.
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