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在储存期间,准备食用的炸鱼中脂质氧化和挥发性成分的变化

Junjie Wu¹, Lijun Cai¹, Na Lin¹

¹Key Laboratory of Oceanic and Polar Fisheries, Ministry of Agriculture and Rural Affairs, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences.

Journal of oleo science

|November 3, 2025

概括

这项研究跟踪了储存期间在即食炸鱼 (RTE-FL) 中脂肪酸和挥发性化合物的变化. 确定了与恶臭气味相关的关键风味化合物,为RTE-FL风味演变提供了洞察力.

科学领域:

食品科学食品科学食品科学
分析化学分析化学
感官科学感官科学

背景情况:

准备食用的炸 (RTE-FL) 是一个受欢迎的产品,在储存期间容易降低质量.
了解影响风味的化学变化对于保持RTE-FL质量至关重要.

研究的目的:

研究RTE-FL中脂肪酸和挥发性有机化合物 (VOC) 之间的动态变化和相关性,在储存10天内.
确定负责RTE-FL.感官变化的关键风味化合物.

主要方法:

用炉试验来模拟储存条件.
测量过氧化物值 (POV) 和铁酸反应物质 (TBARS),以评估脂质氧化.
气色谱-质谱法 (GC-MS) 与正交部分最小方程差异分析 (OPLS-DA) 和相对气味活性值 (ROAV) 分析相结合,用于识别风味化合物.

主要成果:

脂质氧化标志物 (POV和TBARS) 最初增加,而感官得分则下降.
通过OPLS-DA和ROAV分析确定了七种关键的差异性风味化合物.
特定的脂肪酸,包括γ-烯酸和烯酸,与与和刺鼻气味相关的挥发性化合物 (例如,Hexanal-D,Butanal-D) 有显著的相关性.

结论:

该研究阐明了RTE-FL储存期间脂肪酸降解和VOC形成之间的复杂相互作用.
已识别的关键风味化合物为预测和控制RTE-FL的风味变化提供了目标.
这些发现有助于更深入地了解加工水产品中的脂质氧化和风味化学.

关键词:

相关性分析的相关性分析.脂肪酸脂肪酸脂肪酸脂肪酸发射了洛奇 (Loach) 的火.味道物质是调味品中的一种成分.烤箱储存试验烤箱储存试验

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