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Insights into lipid oxidation and free fatty acid profiles to the development of volatile organic compounds in traditional fermented golden pomfret based on multivariate analysis

文献类型： 外文期刊

作者： Wang, Yueqi 1 ; Wang, Huifang 1 ; Wu, Yanyan 1 ; Xiang, Huan 1 ; Zhao, Yongqiang 1 ; Chen, Shengjun 1 ; Qi, Bo 1 ; Li, Laihao 1 ;

作者机构： 1.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc,Minist Agr & Rural Affairs, Guangzhou 510300, Peoples R China

2.Jiangsu Ocean Univ, Coinnovat Ctr Jiangsu Marine Bioind Technol, Lianyungang 222005, Peoples R China

3.Ocean Univ China, Coll Food Sci & Engn, Qingdao 266000, Peoples R China

4.Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China

关键词： Fermented golden pomfret; Lipid oxidation; Volatile compound; Free fatty acid; Free radical

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.056； 五年影响因子：6.295 ）

ISSN： 0023-6438

年卷期： 2022 年 171 卷

页码：

收录情况： SCI

摘要： Golden pomfret is rich in polyunsaturated fatty acids (PUFAs), which are susceptible to oxidative hydrolysis during fermentation. Therefore, the objective of this study was to examine the roles of lipid oxidation and lipid oxidation-derived fatty acids (FAs) to the formation of specific volatile organic compounds in fermented golden pomfret. The results showed there was more drastic in lipid oxidation during the pre-fermentation period. There was a persistent increase in superoxide, hydroxyl, singlet oxygen, and alkoxy radical levels. Besides, FA levels increased, and unsaturated fatty acids (UFAs) levels were the highest at all time points. A total of 95 potential volatile compounds were identified and their contents increased during fermentation. Eleven volatile com-pounds, including hexanal, octanal, 1-octen-3-ol, and 3-methyl-1-butanol, were identified as characteristic vol-atile compounds in fermented fish. Most of the characteristic volatile compounds comprised lipid oxidation -derived aldehydes and alcohols. Furthermore, the levels of important FAs, such as oleic acid (C18:1, n9c), linoleic acid (C18:2, n6c), and palmitic acid (C16:0), were correlated with the levels of propanal, hexanal, and 1-octen-3-ol. Overall, these results indicated FAs are important precursors of characteristic volatile compounds in fermented golden pomfret and can be manipulated to enhance the flavor of fermented fish.

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