Activities of Endogenous Lipase and Lipolysis Oxidation of Low-Salt Lactic Acid-Fermented Fish (Decapterus maruadsi).
Copyright policy )Activities of Endogenous Lipase and Lipolysis Oxidation of Low-Salt Lactic Acid-Fermented Fish (Decapterus maruadsi).
There is increasing demand for low-salt meat products that retain traditional flavors. In this study, dry-salted fish (Decapterus maruadsi) were processed by 2 methods to obtain traditional salted fish (HS) and low-salt lactic acid-fermented fish (LAF). The relationship between lipolysis and lipid oxidation was investigated by evaluating changes in endogenous lipase (lipolytic enzymes; lipoxygenase, LOX), free fatty acid composition, thiobarbituric acid reactive substances (TBARS), and peroxide value (POV) during processing. Lipolytic enzyme activity showed a decreasing trend, in general. LOX activity initially increased and eventually decreased. Phospholipase, acid lipase, and neutral lipase activity was 0.33, 0.17, 0.57 (in HS) and 0.39, 0.25, 0.67 (in LAF) times in the final product than the activity levels observed in fresh fish. A principal component analysis indicated that phospholipase and neutral lipase play major roles in promoting lipid hydrolysis (in HS and LAF), the correlation between lipolytic activity and lipid oxidation in HS is greater than the correlation in LAF, and the contribution of LOX to lipid oxidation was minor in salted fish.
- Shanghai Ocean University China (People's Republic of)
- China Fishery Machinery and Instrument Research Institute China (People's Republic of)
- Chinese Academy of Fishery Sciences China (People's Republic of)
Lipolysis, Lipoxygenase, Fatty Acids, Nonesterified, Thiobarbituric Acid Reactive Substances, endogenous lipase, lipolysis oxidation, Food Preservation, Animals, Lactic Acid, Sodium Chloride, Dietary, <i>Decapterus maruads</i><i>i</i>, low-salt lactic acid-fermented fish, Hydrolysis, Fishes, Lipase, Diet, Sodium-Restricted, highly salted fish, Peroxides, Phospholipases, Lipid Peroxidation, Fermented Foods, Oxidation-Reduction, Food Analysis
Lipolysis, Lipoxygenase, Fatty Acids, Nonesterified, Thiobarbituric Acid Reactive Substances, endogenous lipase, lipolysis oxidation, Food Preservation, Animals, Lactic Acid, Sodium Chloride, Dietary, <i>Decapterus maruads</i><i>i</i>, low-salt lactic acid-fermented fish, Hydrolysis, Fishes, Lipase, Diet, Sodium-Restricted, highly salted fish, Peroxides, Phospholipases, Lipid Peroxidation, Fermented Foods, Oxidation-Reduction, Food Analysis
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