Effects of Different Drying Methods on Lipid Oxidation and Volatile Flavor Components of Spanish Mackerel (Scomberomorus niphonius)
To explore the effects of different drying methods on lipid oxidation and volatile flavor components of fishery products, the corresponding experimental groups were prepared by hot-air drying, cold-air drying and traditional natural drying using fresh Spanish mackerel (Scomberomorus niphonius) as ra...
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2023-03-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022040209 |
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| author | Kexin CUI Yong SUN Lihui TONG Ying YU Jin ZHANG Mingli WANG Yunhong FU Deqing ZHOU Dajun WANG Nan LIU |
| author_facet | Kexin CUI Yong SUN Lihui TONG Ying YU Jin ZHANG Mingli WANG Yunhong FU Deqing ZHOU Dajun WANG Nan LIU |
| author_sort | Kexin CUI |
| collection | DOAJ |
| description | To explore the effects of different drying methods on lipid oxidation and volatile flavor components of fishery products, the corresponding experimental groups were prepared by hot-air drying, cold-air drying and traditional natural drying using fresh Spanish mackerel (Scomberomorus niphonius) as raw material. The moisture content, pH value, lipid content, acid value (AV), peroxide value (POV), malondialdehyde (MDA), fatty acid composition and volatile flavor components of raw materials and different dried samples were measured. The results showed that the moisture content of dried samples prepared by three drying methods was about 30% with the pH value above 6. The AV, POV and the contents of MDA in the cold-air drying group were lower than the other groups (P<0.05). In the hot-air drying group, the lipid content decreased the most, and the AV was the highest, the POV and the content of MDA were significantly lower than those of natural drying group (P<0.05). The AV of the natural drying group represented the lowest, the POV and the content of MDA were significantly higher than those of other groups (P<0.05). The content of unsaturated fatty acid, especially the ω-3 polyunsaturated fatty acids decreased significantly (P<0.05), especially in the natural drying group. A total of 120 volatile flavor substances in 8 categories were detected from raw materials and drying samples, mainly composed of aldehydes, alcohols and esters. Principal component analysis revealed that the cumulative contribution rate of the 3 principal components to flavor was 99.9%, and the score of the natural drying group was the highest. The results indicated that the different drying methods had a great influence on the degree of lipid oxidation and flavor of Spanish mackerel, and the natural drying group had the best flavor. This research provides effective data support and development direction for the technological transformation of the traditional aquatic product processing industry. |
| first_indexed | 2024-04-10T06:35:18Z |
| format | Article |
| id | doaj.art-979afda85650469e97bc0ad1fb8aa2d1 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-10T06:35:18Z |
| publishDate | 2023-03-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-979afda85650469e97bc0ad1fb8aa2d12023-03-01T01:21:34ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062023-03-01445102010.13386/j.issn1002-0306.20220402092022040209-5Effects of Different Drying Methods on Lipid Oxidation and Volatile Flavor Components of Spanish Mackerel (Scomberomorus niphonius)Kexin CUI0Yong SUN1Lihui TONG2Ying YU3Jin ZHANG4Mingli WANG5Yunhong FU6Deqing ZHOU7Dajun WANG8Nan LIU9Yellow Sea Fisheries Institute, Chinese Academy of Fishery Sciences, Laboratory for Marine Drugs and Bioproducts of Pilot National Laboratory for Marine Science and Technology, Qingdao 266071, ChinaYellow Sea Fisheries Institute, Chinese Academy of Fishery Sciences, Laboratory for Marine Drugs and Bioproducts of Pilot National Laboratory for Marine Science and Technology, Qingdao 266071, ChinaYellow Sea Fisheries Institute, Chinese Academy of Fishery Sciences, Laboratory for Marine Drugs and Bioproducts of Pilot National Laboratory for Marine Science and Technology, Qingdao 266071, ChinaYellow Sea Fisheries Institute, Chinese Academy of Fishery Sciences, Laboratory for Marine Drugs and Bioproducts of Pilot National Laboratory for Marine Science and Technology, Qingdao 266071, ChinaYellow Sea Fisheries Institute, Chinese Academy of Fishery Sciences, Laboratory for Marine Drugs and Bioproducts of Pilot National Laboratory for Marine Science and Technology, Qingdao 266071, ChinaPenglai Huiyang Food Co., Ltd., Yantai 264000, ChinaPenglai Huiyang Food Co., Ltd., Yantai 264000, ChinaYellow Sea Fisheries Institute, Chinese Academy of Fishery Sciences, Laboratory for Marine Drugs and Bioproducts of Pilot National Laboratory for Marine Science and Technology, Qingdao 266071, ChinaYantai Haiyu Food Co., Ltd., Yantai 264000, ChinaYellow Sea Fisheries Institute, Chinese Academy of Fishery Sciences, Laboratory for Marine Drugs and Bioproducts of Pilot National Laboratory for Marine Science and Technology, Qingdao 266071, ChinaTo explore the effects of different drying methods on lipid oxidation and volatile flavor components of fishery products, the corresponding experimental groups were prepared by hot-air drying, cold-air drying and traditional natural drying using fresh Spanish mackerel (Scomberomorus niphonius) as raw material. The moisture content, pH value, lipid content, acid value (AV), peroxide value (POV), malondialdehyde (MDA), fatty acid composition and volatile flavor components of raw materials and different dried samples were measured. The results showed that the moisture content of dried samples prepared by three drying methods was about 30% with the pH value above 6. The AV, POV and the contents of MDA in the cold-air drying group were lower than the other groups (P<0.05). In the hot-air drying group, the lipid content decreased the most, and the AV was the highest, the POV and the content of MDA were significantly lower than those of natural drying group (P<0.05). The AV of the natural drying group represented the lowest, the POV and the content of MDA were significantly higher than those of other groups (P<0.05). The content of unsaturated fatty acid, especially the ω-3 polyunsaturated fatty acids decreased significantly (P<0.05), especially in the natural drying group. A total of 120 volatile flavor substances in 8 categories were detected from raw materials and drying samples, mainly composed of aldehydes, alcohols and esters. Principal component analysis revealed that the cumulative contribution rate of the 3 principal components to flavor was 99.9%, and the score of the natural drying group was the highest. The results indicated that the different drying methods had a great influence on the degree of lipid oxidation and flavor of Spanish mackerel, and the natural drying group had the best flavor. This research provides effective data support and development direction for the technological transformation of the traditional aquatic product processing industry.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022040209fishery productsscomberomorus niphoniuslipid oxidationvolatile flavor componentsdrying methods |
| spellingShingle | Kexin CUI Yong SUN Lihui TONG Ying YU Jin ZHANG Mingli WANG Yunhong FU Deqing ZHOU Dajun WANG Nan LIU Effects of Different Drying Methods on Lipid Oxidation and Volatile Flavor Components of Spanish Mackerel (Scomberomorus niphonius) Shipin gongye ke-ji fishery products scomberomorus niphonius lipid oxidation volatile flavor components drying methods |
| title | Effects of Different Drying Methods on Lipid Oxidation and Volatile Flavor Components of Spanish Mackerel (Scomberomorus niphonius) |
| title_full | Effects of Different Drying Methods on Lipid Oxidation and Volatile Flavor Components of Spanish Mackerel (Scomberomorus niphonius) |
| title_fullStr | Effects of Different Drying Methods on Lipid Oxidation and Volatile Flavor Components of Spanish Mackerel (Scomberomorus niphonius) |
| title_full_unstemmed | Effects of Different Drying Methods on Lipid Oxidation and Volatile Flavor Components of Spanish Mackerel (Scomberomorus niphonius) |
| title_short | Effects of Different Drying Methods on Lipid Oxidation and Volatile Flavor Components of Spanish Mackerel (Scomberomorus niphonius) |
| title_sort | effects of different drying methods on lipid oxidation and volatile flavor components of spanish mackerel scomberomorus niphonius |
| topic | fishery products scomberomorus niphonius lipid oxidation volatile flavor components drying methods |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022040209 |
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