How lipids, as important endogenous nutrient components, affect the quality of aquatic products: An overview of lipid peroxidation and the interaction with proteins
文献类型： 外文期刊
作者： Ying, Xiaoguo 1 ; Li, Xinyang 1 ; Deng, Shanggui 1 ; Zhang, Bin 1 ; Xiao, Gengsheng 2 ; Xu, Yujuan 3 ; Brennan, Charles 4 ; Benjakul, Soottawat 5 ; Ma, Lukai 2 ;
作者机构： 1.Zhejiang Ocean Univ, Coll Food, Collaborat Innovat Ctr Seafood Deep Proc, Pharm, Zhoushan, Peoples R China
2.Zhongkai Univ Agr & Engn, Coll Light Ind & Food, Key Lab Green Proc & Intelligent Mfg Lingnan Speci, Minist Agr & Rural Affairs, Guangzhou, Peoples R China
3.Minist Agr & Rural Affairs, Sericultural & Agrifood Res Inst, Guangdong Acad Agr Sci, Guangdong Key Lab Agr Prod Proc,Key Lab Funct Food, Guangzhou, Peoples R China
4.RMIT Univ, Sch Sci, Melbourne, Australia
5.Prince Songkla Univ, Fac Agroind, Int Ctr Excellence Seafood Sci & Innovat, Hat Yai, Thailand
关键词： aquatic products; lipid oxidation; protein oxidation; natural antioxidants; non-thermal treatment
期刊名称：COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY （ 影响因子：14.1； 五年影响因子：17.8 ）
ISSN： 1541-4337
年卷期： 2025 年 24 卷 1 期
页码：
收录情况： SCI
摘要： As the global population continues to grow and the pressure on livestock and poultry supply increases, the oceans have become an increasingly important source of quality food for future generations. However, nutrient-rich aquatic product is susceptible to lipid oxidation during storage and transport, reducing its nutritional value and increasing safety risks. Therefore, identifying the specific effects of lipid oxidation on aquatic products has become particularly critical. At the same time, some lipid oxidation products have been found to interact with aquatic product proteins in various ways, posing a safety risk. This paper provides an in-depth exploration of the pathways, specific effects, and hazards of lipid oxidation in aquatic products, with a particular focus on the interaction of lipid oxidation products with proteins. Additionally, it discusses the impact of non-thermal treatment techniques on lipids in aquatic products and examines the application of natural antioxidants in aquatic products. Future research endeavors should delve into the interactions between lipids and proteins in these products and their specific effects to mitigate the impact of non-thermal treatment techniques on lipids, thereby enhancing the safety of aquatic products and ensuring food safety for future generations.
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