Fatty-acid Profiles and Fingerprints of Seven Types of Fish Roes as Determined by Chemometric Methods
文献类型： 外文期刊
作者： Ma, Shuang 1 ; Li, Lai Hao 1 ; Hao, Shu Xian 1 ; Yang, Xian Qing 1 ; Huang, Hui 1 ; Cen, Jian Wei 1 ; Wang, Yue Qi 1 ;
作者机构： 1.Minist Agr & Rural Affairs, Key Lab Aquat Prod Proc, Guangzhou 510300, Peoples R China
2.Guangdong Prov Key Lab Fishery Ecol Environm, Guangzhou 510300, Peoples R China
3.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Guangzhou 510300, Peoples R China
4.Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China
关键词： fish roe; fatty acid; principal component analysis; cluster analysis; fingerprint
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： 2020 年 69 卷 10 期
页码：
收录情况： SCI
摘要： The fatty acids in seven species of fish roes were determined by GC-MS in combination with principal component and cluster analyses in order to derive their fatty-acid profiles and fingerprints. Twenty-three common chromatography peaks were identified in the fatty-acid fingerprints of the seven fish roes. A total of 19 typical fatty acids were identified in the fish roes studied. The fatty acid contents of the roes were significantly different, with saturated-fatty-acid contents in the seven roes ranging from 26.69% to 41.81%, and the unsaturated-fatty-acid contents ranging from 57.65% to 72.21%, the total EPA and DHA content (37.20%) is high in E. cypselurus roe, especially. The seven roe species were clearly distinguished according to fatty-acid composition and content by principal component analysis (PCA) and divided into two groups by cluster analysis (CA). PCA of the fatty acid data yielded three significant PCs , which together account for 94% of the total variance; with PCI contributing 54% of the total.
- 相关文献
作者其他论文 更多>>
-
Novel insight into the formation and improvement mechanism of physical property in fermented tilapia sausage by cooperative fermentation of newly isolated lactic acid bacteria based on microbial contribution
作者：Cui, Qiaoyan;Yang, Yanping;Cui, Qiaoyan;Li, Laihao;Huang, Hui;Chen, Shengjun;Li, Chunsheng;Yang, Yanping
关键词：Tilapia sausage; Cooperative fermentation; Gel strength; Texture
-
Integrated 4D label-free proteomics and data mining to elucidate the effects of thermal processing on crisp grass carp protein profiles
作者：Lin, Wan -ling;Liu, Ya-qun;Liu, Han-xu;Lin, Wan -ling;Huang, Hui;Liu, Ya-qun;Wei, Ya;Zhao, Yong-qiang;Wang, Yue-qi;Wu, Yan-yan;Chen, Sheng-jun;Li, Lai-hao;Lin, Wan -ling
关键词：Crisp grass carp; Thermal processing; 4D label -free proteomics; Multidimensional data analysis
-
Correlation analysis of phosphorylation of myofibrillar protein and muscle quality of tilapia during storage in ice
作者：Yu, Ye;Shi, Wenzheng;Wei, Ya;Chen, Shengjun;Wang, Yueqi;Huang, Hui;Li, Chunsheng;Wang, Di;Zhao, Yongqiang;Wei, Ya;Chen, Shengjun;Wang, Yueqi;Huang, Hui;Li, Chunsheng;Wang, Di;Zhao, Yongqiang;Li, Jun
关键词：Tilapia; Hardness; Water holding capacity; Myofibrillar protein; Phosphorylation; Dissociation of actomyosin
-
Potential dietary calcium supplement: Calcium-chelating peptides and peptide-calcium complexes derived from blue food proteins
作者：Lin, Shanting;Hu, Xiao;Chen, Shengjun;Huang, Hui;Wu, Yanyan;Lin, Shanting;Li, Jun;Lin, Shanting;Li, Zhenxing
关键词：Blue food proteins; Calcium-chelating peptides; Peptide -calcium complexes; Characterization; Bioavailability
-
Improvement mechanism of volatile flavor in fermented tilapia surimi by cooperative fermentation of Pediococcus acidilactici and Latilactobacillus sakei : Quantization of microbial contribution through influence of genus
作者：Li, Chunsheng;Chen, Shengjun;Huang, Hui;Zhao, Yongqiang;Li, Jun
关键词：Tilapia surimi; Cooperative fermentation; Microbial composition; Volatile compounds; Correlation network
-
Formation and improvement mechanism of physical property and volatile flavor of fermented tilapia surimi by newly isolated lactic acid bacteria based on two dimensional correlation networks
作者：Li, Chunsheng;Li, Laihao;Cui, Qiaoyan;Huang, Hui;Chen, Shengjun;Zhao, Yongqiang;Wang, Yueqi;Li, Chunsheng;Chen, Shengjun;Zhao, Yongqiang;Wang, Yueqi
关键词：Tilapia surimi; Lactiplantibacillus plantarum; Pediococcus acidilactici; Microbial community; Physical propert; Volatile compounds
-
Zn2+ chelating peptide GFLGSP: Characterization of structure/Zn2+ chelating mode and the potential mechanisms for promoting Zn2+ transport in Caco-2 cells
作者：Lin, Shanting;Li, Jun;Lin, Shanting;Li, Jun;Hu, Xiao;Chen, Shengjun;Huang, Hui;Wu, Yanyan;Hu, Xiao;Chen, Shengjun;Wu, Yanyan;Hu, Xiao;Lin, Shanting;Li, Zhenxing
关键词：Zn2+chelating peptide; Peptide-Zn2+complex; Chelating characterization; Zn2+transport rate; Transport mechanisms
