鲈鱼风干成熟过程中脂质分解氧化规律 - 食品科学.pdfVIP

※基础研究 食品科学 2012, Vol. 33, No. 05 13 刘昌华，章建浩* ，王 艳 (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) 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(C22:6 ) 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。 鲈鱼；风干成熟；脂肪酶；脂肪氧合酶；脂质分解氧化 Lipolysis and Lipid Oxidation in Perch during Curing and Air Drying Ripening LIU Chang-hua ，ZHANG Jian-hao* ，WANG Yan (National Central of Meat Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Agricultural and Animal Products Processing and Quality Control, Ministry of Agriculture, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China) Abstract ：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 a