咸干鲅鱼自然风干过程中脂质变化

Changes in Lipid Profile of Dried Salted Spanish Mackerel during Natural Air Drying

为探究咸干鲅鱼风干加工过程中脂质变化情况,以青岛传统咸干鲅鱼为研究对象,分别对鲜鱼和不同风干时间样品总脂含量、脂质组成、脂肪酸组成、酸价(acid value,AV)、过氧化值(peroxide value,POV)、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARs)值进行检测。结果表明:鲜鲅鱼总脂含量为34.96 g/100 g(干基计),在风干过程中变化不显著(P>0.05);与鲜鲅鱼相比,风干鲅鱼脂质组成发生明显变化,其中甘油三酯和磷脂的含量显著降低(P<0.05),而游离脂肪酸含量显著升高(P<0.05),胆固醇含量相对稳定。脂肪酸组成在加工过程总体变化较小,其中多不饱和脂肪酸相对含量在干制阶段有所减少。咸干鲅鱼风干加工过程中,POV、AV、TBARs值均呈上升趋势。咸干鲅鱼的风干加工过程会影响其脂质组分的相对含量,同时引起脂质的氧化分解。

This study was undertaken in order to explore the changes in the lipid profile of traditional Qingdao dried salted Spanish mackerel during natural air-drying.The total lipid content,lipid composition,fatty acid composition,acid value(AV),peroxide value(POV)and thiobarbituric acid reactive substances(TBARs)value of fresh fish and salted fish with different air-drying durations were measured.The results showed that the total lipid content of fresh Spanish mackerel was 34.96 g/100 g(on a dry basis),and did not significantly change during air drying(P>0.05).There was a remarkable difference in lipid composition between dried and fresh Spanish mackerel;the contents of triglycerides and phospholipids significantly decreased compared with those in the fresh fish(P<0.05);while the content of fatty acids significantly increased.However,the content of cholesterol did not vary between the two groups.Overall,fatty acid composition changed little during the air drying process except for a decrease in the proportion of polyunsaturated fatty acids.Moreover,POV,AV and TBARs values all showed an increasing trend.The air drying process affected the proportions of various lipid components and caused the oxidative breakdown of lipids.