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Lipolysis and Lipid Oxidation during Processing of Chinese Traditional Dry-Cured White Amur Bream (Parabramis pekinensis)

文献类型： 外文期刊

作者： Ren, Shuang 1 ; Li, Pengpeng 1 ; Geng, Zhiming 1 ; Sun, Chong 1 ; Song, Hui 1 ; Wang, Daoying 1 ; Zhang, Muhan 1 ; Liu, F 1 ;

作者机构： 1.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Jiangsu, Peoples R China

2.Nanjing Agr Univ, Key Lab Meat Proc & Qual Control, Minist Educ, Nanjing, Jiangsu, Peoples R China

3.Jiangsu Collaborat Innovat Ctr Meat Prod & Proc, Nanjing, Jiangsu, P

关键词： fish;dry-curing;lipolysis;lipid oxidation;lipases;lipoxygenase

期刊名称：JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY （ 影响因子：1.767； 五年影响因子：1.628 ）

ISSN： 1049-8850

年卷期： 2017 年 26 卷 6 期

页码：

收录情况： SCI

摘要： Lipolysis and lipid oxidation of intramuscular lipids during the dry-curing process of white amur bream (Parabramis pekinensis) were studied. All lipolytic enzyme activities decreased (p < 0.05) at the end of the process. The lipoxygenase activity increased during wet-salting (p < 0.05) and then decreased until the end of the process (p < 0.05). The daily variation of free fatty acids was correlated with those of the peroxide value (r = 0.976, p < 0.01) and thiobarbituric acid-reactive substances (r = 0.922, p < 0.01), respectively. These results suggest that lipolysis promotes lipid oxidation during the processing of dry-cured fish.

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