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The role of ultraviolet radiation in the flavor formation during drying processing of Pacific saury (Cololabis saira)

文献类型： 外文期刊

作者： Zhao, Ling 1 ; Wang, Lin 2 ; Cao, Rong 2 ; Liu, Qi 2 ; Su, Dong 1 ; Zhang, Yating 1 ; Yu, Yueqin 1 ;

作者机构： 1.Qingdao Univ Sci & Technol, Coll Chem & Mol Engn, State Key Lab Ecochem Engn, Qingdao 266042, Peoples R China

2.Chinese Acad Fishery Sci, Yellow Sea Fisheries Res Inst, Food Engn & Nutr Res Div, Qingdao, Peoples R China

关键词： Cololabis saira; ultraviolet; lipid oxidation; volatile compounds; flavor

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：4.1； 五年影响因子：4.2 ）

ISSN： 0022-5142

年卷期： 2024 年

页码：

收录情况： SCI

摘要： BACKGROUND: Traditional sun-drying aquatic products are popular and recognized by customers, owing to their unique flavor and long-term preservation. However, the product quality and production efficiency cannot be guaranteed. Cololabis saira is rich in unsaturated fatty acids, which are susceptible to hyperoxidation during the drying process. This study aimed to make clear the role of ultraviolet (UV) radiation in flavor formation during drying processes of Cololabis saira to develop a modern drying technology. RESULTS: Lipid oxidation analysis revealed that moderate hydrolytic oxidation occurred in the UV-assisted cold-air drying group due to the combined influence of UV and cold-air circulation, resulting in the thiobarbituric acid reactive substances value being higher than that of cold-air drying group but lower than the natural drying group. Hexanal, heptanal, cis-4-heptenal, octanal, nonanal, (trans,trans)-2,4-heptadienal, (trans,trans)-2,6-nonanedial, 1-octen-3-ol, heptanol, 2,3-pentanedione, 3,5-octadien-2-one and trimethylamine were identified as the characteristic flavor odor-active compounds present in all Cololabis saira samples. Yet, during the natural drying process, sunlight promoted the lipid oxidation, resulting in the highest degree of lipid oxidation among three drying methods. Light and heat promoted lipid oxidation in Cololabis saira prepared through natural drying process, leading to a large accumulation of volatile compounds, such as 3-methylbutyraldehyde, 2,3-pentanedione, 1-propanol, and 3-pentanone. Cold air circulation inhibited lipid oxidation to some extent, resulting in a blander flavor profile. More cis-4-heptenal, cis-2-heptenal, octanal and 2-ethylfuran accumulated during the UV-assisted cold-air drying process, enriching its greasy flavor and burnt flavor. CONCLUSION: UV-assisted cold-air drying could promote moderate lipid oxidation, which is beneficial for improving product flavor. To sum up, UV radiation played a crucial role in the flavor formation during the drying process of Cololabis saira. (c) 2024 Society of Chemical Industry.

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