Activities of Endogenous Lipase and Lipolysis-Oxidation of Low-Salt Lactic Acid-Fermented Fish (Decapterus maruadsi)
文献类型： 外文期刊
作者： Cao, Song Min 1 ; Wu, Yan Yan 1 ; Li, Lai Hao 1 ; Yang, Xian Qing 1 ; Chen, Sheng Jun 1 ; Hu, Xiao 1 ; Ma, Hai Xia 1 ;
作者机构： 1.Chinese Acad Fishery Sci, Key Lab Aquat Prod Proc, Minist Agr, South China Sea Fisheries Res Inst, Guangzhou 510300, Guangdong, Peoples R China
2.Shanghai
关键词： lipolysis oxidation; endogenous lipase; highly salted fish; low-salt lactic acid-fermented fish; Decapterus maruadsi
期刊名称：JOURNAL OF OLEO SCIENCE （ 影响因子：1.601； 五年影响因子：1.768 ）
ISSN： 1345-8957
年卷期： 2018 年 67 卷 4 期
页码：
收录情况： SCI
摘要： There is increasing demand for low-salt meat products that retain traditional flavors. In this study, dry-salted fish (Decapterus maruadsi) were processed by 2 methods to obtain traditional salted fish (HS) and low-salt lactic acid-fermented fish (LAF). The relationship between lipolysis and lipid oxidation was investigated by evaluating changes in endogenous lipase (lipolytic enzymes; lipoxygenase, LOX), free fatty acid composition, thiobarbituric acid reactive substances (TBARS), and peroxide value (POV) during processing. Lipolytic enzyme activity showed a decreasing trend, in general. LOX activity initially increased and eventually decreased. Phospholipase, acid lipase, and neutral lipase activity was 0.33, 0.17, 0.57 (in HS) and 0.39, 0.25, 0.67 (in LAF) times in the final product than the activity levels observed in fresh fish. A principal component analysis indicated that phospholipase and neutral lipase play major roles in promoting lipid hydrolysis (in HS and LAF), the correlation between lipolytic activity and lipid oxidation in HS is greater than the correlation in LAF, and the contribution of LOX to lipid oxidation was minor in salted fish.
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