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Effect of drying processes on the occurrence of lipid oxidation-derived 4-hydroxy-2-hexenal and 4-hydroxy-2-nonenal in Spanish mackerel (Scomberomorus niphonius)

文献类型： 外文期刊

作者： Cui, Kexin 1 ; Liu, Nan 1 ; Sun, Yong 1 ; Sun, Guohui 1 ; Wang, Shanshan 1 ; Yang, Min 1 ; Wang, Xiaoli 1 ; Zhou, Deqing 1 ; Ge, Yinggang 1 ; Wang, Dajun 3 ; Wang, Mingli 4 ;

作者机构： 1.Chinese Acad Fishery Sci, Yellow Sea Fisheries Res Inst, 106 Nanjing Rd, Qingdao 266071, Peoples R China

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

3.Yantai Haiyu Food Co Ltd, Yantai, Peoples R China

4.Penglai Huiyang Food Co Ltd, Yantai, Peoples R China

关键词： 4-hydroxy-2-hexenal; 4-hydroxy-2-nonenal; dry-cured spanish mackerel; lipid oxidation; occurrence

期刊名称：FOOD SCIENCE & NUTRITION （ 影响因子：3.553； 五年影响因子：3.634 ）

ISSN： 2048-7177

年卷期：

页码：

收录情况： SCI

摘要： In this study, dry-cured Spanish mackerel (Scomberomorus niphonius, DCSM) was prepared via three different methods (hot-air drying, cold-air drying, and sun drying). The content of 4-hydroxy-2-hexenal (HHE) and 4-hydroxy-2-nonenal (HNE) derived from lipid oxidation in whole processes was investigated by HPLC-MS/MS. The changes in fatty acid composition were detected by GC-MS, and the degree of lipid oxidation was evaluated by the levels of acid values (AV), peroxide values (POV), and thiobarbituric acid-reactive substances (TBARS). The results showed that the drying process significantly accelerated lipid oxidation in DCSM. The contents of HHE and HNE were significantly increased after processing. The content of HHE was higher by 18.44-, 13.45-, and 16.32-folds compared with that of HNE after three different processes, respectively. The HHE and HNE contents fluctuated upward during the hot-air and cold-air drying process. However, the contents of HHE and HNE increased time-dependent during the sun drying process, with the highest values of 86.33 +/- 10.54 and 5.29 +/- 0.54 mg/kg fish among the three different processes. Besides, there was a significant positive correlation between HHE contents and n-3 fatty acids content in hot-air drying and sun drying processes (Pearson's r = .991/.996), and HNE occurrence was closely related to n-6 fatty acid content in sun drying process (Pearson's r = .989). Regression analysis indicated that the content of HHE and TOTOXTBA values in DCSM showed good linear relationships (R-2 value = .907), which suggested that the content of HHE could be used to estimate the oxidative deterioration of dry-cured fish products.

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