Exploring the effects of lipid oxidation and free fatty acids on the development of volatile compounds in grouper during cold storage based on multivariate analysis
To investigate the relationship between lipid oxidation and the development of volatile compounds (VOCs) in grouper lipid during cold storage, lipids were extracted from grouper as a single-factor study to avoid the complex interactions between microorganisms and proteins. Lipid oxidation during sto...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-12-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752300411X |
| _version_ | 1797383724411650048 |
|---|---|
| author | Yuanming Chu Jun Mei Jing Xie |
| author_facet | Yuanming Chu Jun Mei Jing Xie |
| author_sort | Yuanming Chu |
| collection | DOAJ |
| description | To investigate the relationship between lipid oxidation and the development of volatile compounds (VOCs) in grouper lipid during cold storage, lipids were extracted from grouper as a single-factor study to avoid the complex interactions between microorganisms and proteins. Lipid oxidation during storage and the content of 12 long-chain fatty acids (FAs) in grouper lipids were evaluated. The HS-SPME-GC–MS technique was used to analyze the VOCs in grouper lipids, and a total of 13 key VOCs, primarily comprising alcohols and aldehydes, were screened. Pearson correlation analysis showed a strong acorrelation between these 13 key VOCs, which influenced the overall flavor of grouper lipids, and lipid oxidation, mainly involving secondary oxidation of lipids and the oxidation of long-chain polyunsaturated fatty acids, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Possible solutions for grouper lipid deterioration were proposed, providing a reference for maintaining the overall quality of grouper and regulating flavor formation. |
| first_indexed | 2024-03-08T21:25:32Z |
| format | Article |
| id | doaj.art-d07e93198ac6415ab4c604eaa2acc3e5 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-03-08T21:25:32Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-d07e93198ac6415ab4c604eaa2acc3e52023-12-21T07:36:45ZengElsevierFood Chemistry: X2590-15752023-12-0120100968Exploring the effects of lipid oxidation and free fatty acids on the development of volatile compounds in grouper during cold storage based on multivariate analysisYuanming Chu0Jun Mei1Jing Xie2College of Food Science & Technology, Shanghai Ocean University, Shanghai, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, ChinaCollege of Food Science & Technology, Shanghai Ocean University, Shanghai, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China; Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, ChinaCollege of Food Science & Technology, Shanghai Ocean University, Shanghai, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China; Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China; Collaborative Innovation Center of Seafood Deep Processing, Ministry of Education, Dalian 116034, China; Corresponding author at: College of Food Science & Technology, Shanghai Ocean University, Shanghai, China.To investigate the relationship between lipid oxidation and the development of volatile compounds (VOCs) in grouper lipid during cold storage, lipids were extracted from grouper as a single-factor study to avoid the complex interactions between microorganisms and proteins. Lipid oxidation during storage and the content of 12 long-chain fatty acids (FAs) in grouper lipids were evaluated. The HS-SPME-GC–MS technique was used to analyze the VOCs in grouper lipids, and a total of 13 key VOCs, primarily comprising alcohols and aldehydes, were screened. Pearson correlation analysis showed a strong acorrelation between these 13 key VOCs, which influenced the overall flavor of grouper lipids, and lipid oxidation, mainly involving secondary oxidation of lipids and the oxidation of long-chain polyunsaturated fatty acids, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Possible solutions for grouper lipid deterioration were proposed, providing a reference for maintaining the overall quality of grouper and regulating flavor formation.http://www.sciencedirect.com/science/article/pii/S259015752300411XGrouperHS-SPME-GC–MSVolatile compoundsLipidFatty acidCold storage |
| spellingShingle | Yuanming Chu Jun Mei Jing Xie Exploring the effects of lipid oxidation and free fatty acids on the development of volatile compounds in grouper during cold storage based on multivariate analysis Food Chemistry: X Grouper HS-SPME-GC–MS Volatile compounds Lipid Fatty acid Cold storage |
| title | Exploring the effects of lipid oxidation and free fatty acids on the development of volatile compounds in grouper during cold storage based on multivariate analysis |
| title_full | Exploring the effects of lipid oxidation and free fatty acids on the development of volatile compounds in grouper during cold storage based on multivariate analysis |
| title_fullStr | Exploring the effects of lipid oxidation and free fatty acids on the development of volatile compounds in grouper during cold storage based on multivariate analysis |
| title_full_unstemmed | Exploring the effects of lipid oxidation and free fatty acids on the development of volatile compounds in grouper during cold storage based on multivariate analysis |
| title_short | Exploring the effects of lipid oxidation and free fatty acids on the development of volatile compounds in grouper during cold storage based on multivariate analysis |
| title_sort | exploring the effects of lipid oxidation and free fatty acids on the development of volatile compounds in grouper during cold storage based on multivariate analysis |
| topic | Grouper HS-SPME-GC–MS Volatile compounds Lipid Fatty acid Cold storage |
| url | http://www.sciencedirect.com/science/article/pii/S259015752300411X |
| work_keys_str_mv | AT yuanmingchu exploringtheeffectsoflipidoxidationandfreefattyacidsonthedevelopmentofvolatilecompoundsingrouperduringcoldstoragebasedonmultivariateanalysis AT junmei exploringtheeffectsoflipidoxidationandfreefattyacidsonthedevelopmentofvolatilecompoundsingrouperduringcoldstoragebasedonmultivariateanalysis AT jingxie exploringtheeffectsoflipidoxidationandfreefattyacidsonthedevelopmentofvolatilecompoundsingrouperduringcoldstoragebasedonmultivariateanalysis |