鲈鱼风干成熟过程中脂质分解氧化规律  

Lipolysis and Lipid Oxidation in Perch during Curing and Air Drying Ripening

作　　者：刘昌华[1] 章建浩[1] 王艳[1] 

机构地区：[1]南京农业大学食品科技学院国家肉品质量与安全控制工程技术研究中心教育部肉品加工与质量控制重点实验室农业部农畜产品加工与质量控制重点开放实验室,江苏南京210095

出　　处：《食品科学》2012年第5期13-18,共6页Food Science

基　　金：2009年国家公益性农业科研专项项目(200902012)

摘　　要：以鲈鱼(perch)为原料进行腌制风干成熟,通过分析测定加工过程中鲈鱼肌肉脂肪组成、脂肪酶及脂肪氧合酶(LOX)活力、硫代巴比妥酸值(TBARS)和过氧化值(POV)变化情况,探究其脂质分解氧化规律。结果表明:鲈鱼肌肉风干过程中总脂肪含量显著降低(P<0.05),中性脂质、磷脂含量在加工过程中显著下降(P<0.05),游离脂肪酸(FFA)含量显著上升(P<0.05),棕榈酸(C16:0)、硬脂酸(C18:0)、油酸(C18:1)、二十碳五烯酸(C20:5)和二十二碳六烯酸(C2 2:6)是FFA的主体成分;酸性脂肪酶、中性脂肪酶和磷脂酶活力在加工过程中总体上都呈显著下降趋势(P<0.05),且磷脂酶活力下降幅度最大,中性脂肪酶活力始终显著高于其他两种酶(P<0.05);而LOX活力持续下降,POV和TBARS值在整个加工过程中都呈现先增大后减小的变化趋势,说明风干成熟后期较高的温度能促进脂质氧化产物进一步分解,加速风味物质的形成。Perch was used as the material to prepare dry-cured perch through dry-salting and drying-ripening process. In order to explore the rule of lipolysis and lipid oxidation during the preparation process, the change of lipid compositions, lipase, lipoxygenase （LOX）, thiobarbituric acid reactive substance value （TBARS） and peroxide value （POV） in perch muscle samples were measured. The results showed that lipid compositions revealed a significant decrease （P 〈 0.05） in neutral lipid and phospholipids, and a significant increase in free fattty acid （FFA） （P〈0.05）. Palmitoleic acid（C16：0）, stearic acid（C18：0）, oleic acid （C18：1）, eicosapentaenoic acid（C20：5） and docosahexaenoic acid（C22：6） were major fatty acids. The activities of three lipases exhibited a significant decrease during preparation process （P 〈 0.05）, among which phospholipase activity had the largest decline. Neutral lipase always showed higher activity than acidic lipase and phospholipase （P 〈 0.05）, while LOX activity revealed a gradual decrease during drying-ripening period. Both POV and TBARS value exhibited an initial increase and then a final decrease in the whole process. Therefore, high temperature in the post-drying process could effectively promote the hydrolysis of lipid-oxidized products and accelerate the development of flavor.

关 键 词：鲈鱼 风干成熟 脂肪酶 脂肪氧合酶 脂质分解氧化 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]