Journal of Ocean University of China

, Volume 16, Issue 5, pp 855–862 | Cite as

Lipid oxidation and fatty acid composition in salt-dried yellow croaker (Pseudosciaena polyactis) during processing

  • Qiuxing Cai
  • Yanyan Wu
  • Laihao Li
  • Yueqi Wang
  • Xianqing Yang
  • Yongqiang Zhao
Article
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Abstract

Lipid oxidation in salt-dried yellow croaker (Pseudosciaena polyactis) was evaluated during processing with commonly used analytical indices, such as the peroxide value (POV), the thiobarbituric acid reactive substances (TBARS) value, and oxidative-relative lipoxygenase (LOX) activity. Additionally, fatty acids were analyzed using gas chromatography-mass spectrometry. Both POV and TBARS increased significantly (P < 0.05) at the rinsing stage. POV reached its peak value of 3.63 meq O2 per kg sample at the drying stage, whereas TBARS constantly increased from 0.05 to 0.20 mg MDA per kg sample. Processing of salt-dried yellow croaker had an extremely significant (P < 0.01) effect on LOX activity. Twenty-six fatty acids were identified. Combined eicosapentaenoic acid (EPA; C20:5n3) and docosahexaenoic acid (DHA; C22:6n3) content varied between (19.20 ± 0.37) mg g−1 and (23.45 ± 1.05) mg g−1. The polyunsaturated fatty acid/saturated fatty acid (PUFA/SFA) ratio in yellow croaker was 0.73–1.10, and the n-6/n-3 PUFA ratio was approximately 0.13–0.20. The contents of most fatty acids varied significantly (P < 0.05) during the different processing stages, and these differences were caused by lipid oxidation. C18:0, C16:1n7, C19:0, and C22:6n3 showed clear changes in principle component one of a principle components analysis. These fatty acids are potential markers for evaluating lipid oxidation in fish muscle because there was a significant correlation between these markers and TBARS and LOX activity (P < 0.05) with Pearson’s coefficients > 0.931.

Key words

salt-dried yellow croaker (Pseudosciaena polyactis) processing lipid oxidation fatty acids 
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Notes

Acknowledgements

This study was supported by the National Natural Science Foundation of China (Nos. 31371800 and 31571869), Earmarked Fund for Modern Agro-Industry Technology Research System (No. CARS-49-G27), and Special Promotion of Guangdong Marine Fishery Science and Technology (Nos. A201301C01 and A201503).

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Copyright information

© Science Press, Ocean University of China and Springer-Verlag GmbH Germany 2017

Authors and Affiliations

  • Qiuxing Cai
    • 1
    • 2
    • 3
  • Yanyan Wu
    • 2
  • Laihao Li
    • 2
  • Yueqi Wang
    • 2
  • Xianqing Yang
    • 2
  • Yongqiang Zhao
    • 2
  1. 1.College of Food Science and EngineeringOcean University of ChinaQingdaoP. R. China
  2. 2.Key Laboratory of Aquatic Product Processing, Guangdong provincial Key Laboratory of Fishery Ecology Environment, Ministry of Agriculture, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research InstituteChinese Academy of Fishery SciencesGuangzhouP. R. China
  3. 3.College of Food EngineeringQinzhou UniversityQinzhouP. R. China

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