Fatty acid composition, lipid oxidation, and fishy odour development in seabass (Lates calcarifer) skin during iced storage
作者： Thanasak Sae-leaw , Soottawat Benjakul
关键词: Hexanal 、 Lipid oxidation 、 Chemistry 、 Hydrolysis 、 TBARS 、 Nonanal 、 Chromatography 、 Thiobarbituric acid 、 Fatty acid 、 Peroxide value
摘要: Changes in fatty acid profile, lipid hydrolysis and oxidation, development of fishy odour volatile compounds seabass (Lates calcarifer) skin during 18 days iced storage were investigated. Peroxide value (PV) increased up to Day 6 subsequently decreased (p < 0.05). The continuous increases thiobarbituric reactive substances (TBARS) values, free (FFA) content lipoxygenase (LOX) activity noticeable with increasing time Formation FFA hydroperoxide was confirmed by the changes amplitude peak at 3600–3200/cm 1711/cm Fourier transform IR spectra, respectively. With time, increase intensity observed along formation volatiles. Hexanal nonanal constituted as dominant aldehydes stored ice for an extended time. Therefore, delay processing must be avoided prevent undesirable its products. Practical applications: Seabass is one potential raw materials production collagen, gelatin or other derived products. Iced affected composition, compounds. from fresh fish should used further products made therefrom. During storage, underwent oxidation coincidental release activation LOX. Development took place
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