Standardization of CPUE for Chilean Jack Mackerel (Trachurus murphyi) from Chinese Trawl Fleets in the High Seas of the Southeast Pacific Ocean

The generalized linear model （GLM） and generalized additive model （GAM） were applied to the standardization of catch per unit effort （CPUE） for Chilean jack mackerel from Chinese factory trawl fishing fleets in the Southeast Pacific Ocean from 2001 to 2010 by removing the operational, environmental, spatial and temporal impacts. A total of 9 factors were selected to build the GLM and GAM, i.e., Year, Month, Vessel, La Nifia and E1 Nifio events （ELE）, Latitude, Longitude, Sea surface temperature （SST）, SST anomaly （SSTA）, Nino3.4 index and an interaction term between Longitude and Latitude. The first 5 factors were significant components in the GLM, which in combination explained 27.34% of the total variance in nominal CPUE. In the stepwise GAM, all factors explained 30.78% of the total variance, with Month, Year and Vessel as the main factors influencing CPUE. The higher CPUE occurred during the period April to July at a SST range of 12-15℃ and a SSTA range of 0.2-1.0℃. The CPUE was significantly higher in normal years compared with that in La Nifia and E1 Nifio years. The abundance of Chilean jack mackerel declined during 2001 and 2010, with an increase in 2007. This work provided the relative abundance index of Chilean jack mackerel for stock as- sessment by standardizing catch and effort data of Chinese trawl fisheries and examined the influence of temporal, spatial, environ- mental and fisheries operational factors on Chilean jack mackerel CPUE.

Identification and Characterization of a New IgE-binding Protein in Mackerel (Scomber japonicus) by MALDI-TOF-MS

As fish is one source of the ‘big eight’ food allergens,the prevalence of fish allergy has increased over the past few years.In order to better understand fish allergy,it is necessary to identify fish allergens.Based on the sera from fish-allergenic patients,a 28 kDa protein from local mackerel (Scomber japonicus),which has not been reported as a fish allergen,was found to be reactive with most of the patients’ sera.The 28 kDa protein was analyzed by MALDI-TOF-MS (Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry).Mascot search in NCBI database (Date: 08/07/2010) showed that the top protein matched,i.e.triosephosphate isomerase (TPI) from Xiphophorus maculatus and Poecilia reticulata,had a mowse (molecular weight search) score of 98.In addition,TPI from Epinephelus coioides also matched this mackerel protein with a mowse score of 96.Because TPI is con-sidered as an allergen in other non-fish organisms,such as lychee,wheat,latex,archaeopotamobius (Archaeopotamobius sibiriensis) and crangon (Crangon crangon),we consider that it may also be an allergen in mackerel.

Enzymatic Hydrolysis of Defatted Mackerel Protein with Low Bitter Taste

Ultrasound-assisted solvent extraction was confirmed as a novel,effective method for separating lipid from mackerel pro-tein,resulting in a degreasing rate (DR) of 95% and a nitrogen recovery (NR) of 88.6%.To obtain protein hydrolysates with high ni-trogen recovery and low bitter taste,enzymatic hydrolysis was performed using eight commercially available proteases.It turned out that the optimum enzyme was the ‘Mixed enzymes for animal proteolysis’.An enzyme dosage of 4%,a temperature of 50℃,and a hydrolysis time of 300 min were found to be the optimum conditions to obtain high NR (84.28%) and degree of hydrolysis (DH,16.18%) by orthogonal experiments.Glutamic acid was the most abundant amino acid of MDP (defatted mackerel protein) and MDPH (defatted mackerel protein hydrolysates).Compared with the FAO/WHO reference protein,the essential amino acid chemical scores (CS) were greater than 1.0 (1.0 1.7) in MDPH,which is reflective of high nutritional value.This,coupled with the light color and slight fishy odor,indicates that MDPH would potentially have a wide range of applications such as nutritional additives,functional ingredients,and so on.

Purification and characterization of novel antioxidant peptides of different molecular weights from mackerel Pneumatophorus japonicus protein hydrolysate

Mackerel （Pneumatophorus japonicus） proteins were hydrolyzed by five proteases： trypsin, papain, neutrase, acid protease, and flavourzyme. The hydrolysate treated by neutrase exhibited the highest antioxidant activity. Response surface methodology （RSM） was employed to optimize the hydrolysis conditions in an effort to obtain a mackerel protein hydrolysate （MPH） with the highest DPPH radical scavenging activity. The MPH was fractioned using a series of ultrafiltration membranes and five fractions, namely, MPH-I （〉10 kDa）, MPH-II （10-2.5 kDa）, MPH-III （1-2.5 kDa）, MPH-IV （0.4-1 kDa）, and MPH-V （below 0.4 kDa）, were obtained. DPPH radical scavenging activity, reducing power, hydroxyl radical scavenging activity, and the lipid peroxidation inhibition capability of these fractions were evaluated. The fractions in molecular weights 〈2.5 kDa （MPH-III, MPH-IV, and MPH-V）, which occupied 93.4% of the total fractions, showed the strongest antioxidant activity; and the antioxidant activities of the three fractions are similar to each other. Using SP Sephadex C-25 and Sephadex G-25 columns, eight fractions were obtained from the MPH （〈2.5 kDa）. The isolated peptide I （1 664 kDa） displayed the highest DPPH radical scavenging activity. Therefore, MPH is a potential source of antioxidant peptides.

Optimal Control of a Mackerel-Mimicking Robot for Energy Efficient Trajectory Tracking

A robotic fish, BASEMACK1, is designed and fabricated by mimicking the shape of a live mackerel. Three DC servo-motors are serially linked together and actuated to mimic the mackerel＇s Carangiform motion. Hydrodynamic characteristics of a fish-mimetic test model are experimentally identified and utilized in order to numerically simulate fish swimming. The discrete set of kinematic and dynamic parameters are obtained by considering required horizontal and lateral forces and minimum energy consumption. Using the optimized parameter set, optimal control of the robot is studied.

Morphological study and molecular epidemiology of Anisakis larvae in mackerel fish

Objective:To examine and study the morphology,epidemiology,and molecular phylogeny of Anisakis larvae in blue mackerel[Scomber australasicus(Cuvier,1832)]and Indian mackerel[Rastrelliger kanagurta(Cuvier,1816)]using light microscope,scanning electron microscope,molecular phylogeny,and species delimitation methods for confirmation and investigation of Anisakis species and their evolutionary relationship.Methods:A total of 90 fish(45 per species)were purchased from a department store in Chiang Mai,Thailand.Anisakis samples were investigated for morphological characteristics using light and scanning electron microscopes.Molecular phylogeny and species delimitation methods based on the cox2 gene were performed.Results:The prevalence,mean intensity(Mean±SEM),and mean abundance of Anisakis larvae(Mean±SEM)in blue mackerel were 77.78%,6.74±1.320,and 5.24±1.107,respectively,and in Indian mackerel,these values were 13.33%,2.50±0.764,and 0.33±0.159,respectively.Scanning electron microscopy showed the detail of morphological characteristics and provided the different shapes of mucron and excretory pores in Anisakis larvae congruent with the phylogenetic tree.The species tree was congruent with the phylogenetic tree.Conclusions:The prevalence,mean intensity,and mean abundance of Anisakis larvae were higher in blue mackerel.To the best of our knowledge,this is the first time that Anisakis pegreffii was found in blue mackerel in Thailand.The phylogenetic tree also supported the morphological data of Anisakis larvae.However,species delimitation based on cox2 revealed 1-3 possible cryptic species in this genus.Anisakis spp.contamination of fish products is unpleasant and a health concern considering human infection with larvae(anisakiasis)arises.

Stock Structure Analysis of the Japanese Spanish Mackerel Scomberomorus niphonius(Cuvier, 1832) Along the China Coast Based on Truss Network

The Japanese Spanish mackerel Scomberomorus niphonius(Cuvier,1832)is widely distributed in the subtropical and temperate waters of the northwestern Pacific Ocean,supporting one of the most important commercial fisheries in China.However,ignoring the potential population structure changes induced by fishing pressure and climate change may undermine the population stability under the current management strategy.In this study,the population structure of the Japanese Spanish mackerel was investigated based on a morphometric truss network system.A total of 534 individuals were randomly collected from commercial gill nets spanning eight major spawning grounds in the Bohai,Yellow,and East China Seas during the peak spawning seasons respectively.A total of 17 measurements(including eye diameter)were conducted in each specimen and subjected to principal component analysis(PCA)and discriminant function analysis(DFA).The results of PCA indicated that the first two factors cumulatively caused 78.38%of the total morphometric variation and observable differences,primarily fin the caudal and trunk areas.The results of DFA revealed that the eight spawning groups can be divided into three stocks,i.e.,southern,middle,and northern stocks,with 68.7%of total accuracy.In contrast to previous studies,the spawning groups of the Japanese Spanish mackerel demonstrated a tendency to disperse to northern regions.In conclusion,this study found that to maintain the stability of the population structure and the total production of Japanese Spanish mackerel S.niphonius(Cuvier,1832),a newly revised management method should be developed and implemented.

Feeding ecology of Japanese Spanish mackerel(Scomberomorus niphonius)along the eastern coastal waters of China

Feeding activities provide necessary nutrition and energy to support the reproduction and development of fish populations.The feeding ecology and dietary plasticity of fish are important factors determining their recruitment and population dynamics.As a top predator,Japanese Spanish mackerel(Scomberomorus niphonius)supports one of the most valuable fisheries in China.In this study,the feeding ecology and diet composition of Japanese Spanish mackerel spawning groups were analysed based on samples collected from six spawning grounds along the eastern coastal waters of China during spring(March to May)in 2016 and 2017.Both stomach contents and stable isotope analysis were conducted.Stomach content analysis showed that spawning groups of Japanese Spanish mackerel mainly fed on fish,consuming more than 40 different prey species.Diets were significantly different among sampling locations.The most important prey species were Stolephorus in Fuzhou,Japanese anchovy Engraulis japonicus in Xiangshan,Euphausia pacifica in Lüsi,sand lance Ammodytes personatus in Qingdao and Weihai,and Leptochela gracilis in Laizhou Bay.Stable isotope analysis showed that the trophic level of Japanese Spanish mackerel was relatively high and generally increased with latitude from south to north.In the 1980 s,the diet of Japanese Spanish mackerel was dominated solely by Japanese anchovies in the eastern coastal waters of China.The results in the present study showed that the importance of Japanese anchovies declined considerably,and this fish was not the most dominant diet in most of the investigated waters.Both the spatial variations in diet composition and changes in the dominant diet over the long term indicated the high adaptability of Japanese Spanish mackerel to the environment.Combining the results of stomach analysis and stable isotope analysis from different tissues provided more comprehensive and accurate dietary information on Japanese Spanish mackerel.The study provides essential information about the feeding ecology of Japanese Spanish mackerel and will benefit the management of its populations in the future.

Research on the short-term fishery forecasting of Spanish mackerel (Scomberomerus niphonius)

-This paper presents the use of the hydrographic factors in short-term fishery forecasting of the spawning migration stock of the Spanish mackerel and salinity describes more concretely the correlativity of water temperature, salinity and air temperature with the fishing season in spring. The data have been collected from the hydrographic environmental investigation at the fixed position on the sea and the telegraph recordings of the drift net operation in the spring fishing season during the period of April and May from 1972 to 1980. The correlation coefficients of various factors with the data of the fishing season have been calculated by using the monadic regression method.The main reference targets of the forecasting are: (1) By using the upper-layer water temperature as the forecasting factor at the beginning of the fishing season, the accuracy is high; (2) the distribution and location of the isotherm of the upper-layer water at 10°C at the beginning of April are used as an important factor for determining the location and the range of the central fishing area of the Spanish mackerel; (3) whether a low temperature area at 8°C existing at the Estuary of the Changjiang River can be used as an important factor for forecasting the migration distribution of the Spanish mackerel moving to the north.

Age and Growth of Japanese Mackerel in the High Seas of the Northwest Pacific Ocean

Japanese mackerel (Scomber japonicus) is one of the important economic species in the pelagic light seine fishery in China, but few studies have been reported on the age, growth and management recommendations of Japanese mackerel in the high seas of the northwest Pacific Ocean. In this study, we fitted expressions for the relationship between fork length and body weight of Japanese mackerel based on fork length and body weight data of Japanese mackerel in the high seas of the Northwest Pacific Ocean from 2018 to 2019, and calculated growth parameters and growth characteristics of Japanese mackerel von Bertalanffy growth equation by identifying otolith age data combined with the least squares method. The results showed that the relationship between fork length and body weight of Japanese mackerel in the open sea of the Northwest Pacific Ocean was W = 2.0 × 10-6 L3.289 (r = 0.9764, n = 2833);the growth parameters were L = 447.61∞, K = 0.264, t = -1.060;the growth rate reached the maximum when the bodyweight growth rate was 122 g/yr, at which the inflection point age was 3 years old, the inflection point body weight was 310 g, and the inflection point length was 309 mm. We recommend 2 years of age start fishing with a fork length of 250 mm (±10 mm). The growth parameters of Japanese mackerel in the open sea of the Northwest Pacific Ocean were not significantly different from those of the Japanese mackerel population on Japan’s coast (P > 0.05), Finally, based on the knowledge of biological research and resource evaluation, we suggest that the age of opening trap should be 2 years old and the length of fork should be 250 mm (±10 mm).

ε-聚赖氨酸对鲜鲅鱼糜冷藏保鲜过程中品质变化的影响

为探究ε-聚赖氨酸(ε-PL)对鲜鲅鱼糜冷藏保鲜过程中品质变化的影响,测定了添加ε-PL后鲜鲅鱼糜在4℃贮藏1、2、3、5、7天的氧化指标、微生物指标和凝胶品质指标。结果表明,对照组鱼糜样品在冷藏保鲜过程中的综合品质明显下降,其中总巯基含量迅速上升、丙二醛含量快速下降,且菌落总数在第5天时已经超标。而ε-PL的添加(特别是添加量达到0.03%)有效抑制了蛋白质和脂肪的氧化,并使鲜鲅鱼糜的二级鲜度保持期延长了5天、货架期延长了2天,同时提升了产品白度。但过量添加ε-PL对鱼糜制品的凝胶强度、持水性、硬度以及咀嚼性产生了一定负面影响。本试验结果可为鲜鲅鱼糜冷藏条件下的货架期延长和鱼糜制品的品质控制提供一定理论依据和参考。

基于GA-BP神经网络的鲅鱼鲜味肽美拉德反应增鲜研究

【目的】建立遗传算法(GA)与多层前馈神经网络算法(BP神经网络)预测模型,优化鲅鱼副产物鲜味肽美拉德反应过程中的关键参数,为研制鲅鱼调味品及促进鲅鱼资源的绿色加工利用提供参考依据。【方法】以鲅鱼副产物为原料,加入适量D-木糖进行美拉德反应增鲜,采用单因素试验分别考察D-木糖质量浓度、初始pH、反应时间和反应温度对反应产物褐变值(A420 nm)、最终pH和感官评分的影响;在此基础上,建立以D-木糖质量浓度、初始pH、反应温度和反应时间为输入层,以产物的感官评分为输出层的BP神经网络,并利用GA进行寻优;通过氨基酸分析,对比美拉德反应前后氨基酸变化,分析鲜味的变化情况。【结果】单因素试验结果显示,当D-木糖质量浓度为40 g/L、初始pH为6.0、反应时间为90 min、反应温度为120℃时,鲅鱼副产物鲜味肽A420 nm、最终pH和感官评分达最佳。使用69组样本对GA-BP神经网络模型进行7次迭代后,均方误差(MSE)达最小值0.005287,样本相关系数(R)最大值为0.98317,得到准确度最优的拟合模型;使用18组样本对模型进行验证分析后发现,18组样本的R=0.98787,表明建立的GA-BP神经网络模型可很好地预测不同工艺参数下美拉德反应结果;使用该模型得到最佳工艺条件:D-木糖质量浓度36 g/L、初始pH 5.4、反应时间70 min、反应温度119℃,在此条件下,鲜味肽的感官评分为9.58分,与预测值(9.62分)接近。鲅鱼副产物鲜味肽的水解氨基酸经美拉德反应后,鲜味氨基酸含量增加,特别是谷氨酸含量从56.21 mg/g增至70.39 mg/g,提高25.23%;甜味氨基酸含量从103.98 mg/g增至155.64 mg/g,提高49.68%;而游离氨基酸在美拉德反应后大部分降低,损失率为27.76%。【结论】基于GA-BP神经网络模型优化的美拉德反应增鲜工艺,可明显提升鲅鱼副产物鲜味肽的鲜味特征。

三种马鲛鱼快速检测方法的建立及应用

为了准确快速鉴定马鲛鱼样品,本研究分别以线粒体Cytb和D-loop为靶基因,筛选出康氏马鲛、蓝点马鲛与斑点马鲛的特异性PCR扩增引物,建立了3种马鲛鱼的快速检测方法,并对检测方法的特异性、重复性和灵敏性进行了验证,随后运用该方法对市售马鲛鱼及其加工制品进行检测。结果表明,马鲛鱼的快速检测方法具有良好的特异性和重复性,灵敏性检测限低于2.000 ng·μL^(-1) DNA,运用该方法能快速检测出原料及加工产品中的马鲛鱼成分,整个过程最短用时2 h。本研究建立的3种马鲛鱼PCR快速检测方法,可实现马鲛鱼物种鉴定,满足日常检测需求,对防止水产品掺假、维护消费者权益、规范市场秩序具有重要意义。

Reproductive farming technology in Japanese eel and chub mackerel

Japanese eel(Anguilla japonica)and chub mackerel(Scomber japonicus)are commercially valuable species in Asian aquaculture.The reduction in eel and chub mackerel resources has been a serious problem in recent years that should be addressed by reducing the catch of their natural populations to halt their decline and reach the Sustainable Development Goals.Furthermore,securing sufficient food supply by aquaculture is an important step in addressing the increasing demand for fish products in recent years.Traditionally,juveniles of the Japanese eel and chub mackerel have been captured to be raised in aquaculture.Owing to the extensive research on these species,new technologies have been developed for full-lifecycle aquaculture of Japanese eel in 2011 and chub mackerel in 2014.These technologies are expected to stop the decline of natural resources and provide a stable food supply.Recently,seed production of these species has increased owing to the development of successful broodstock management and larval rearing techniques.Fundamental information on oocyte maturation and ovulation and its application for artificial induction of sexual maturation is needed to produce good quality seeds of the Japanese eel and chub mackerel.Here,hormonal mechanisms and previously and newly developed methods for artificial seed production have been described.

人工接种单一/复合乳酸菌对发酵鲅鱼鱼糜凝胶特性的影响

以鲅鱼鱼糜为研究对象,分别采用植物乳杆菌LY1-3单一和与清酒乳杆菌LS复配发酵,测定不同发酵时间的鱼糜的p H值、质构、凝胶强度、化学作用力及肌原纤维蛋白的变化。结果表明,与自然发酵组相比,复合和单一发酵组鲅鱼鱼糜pH值快速下降,鱼糜的硬度、胶着度和咀嚼度快速增加,且复配组比单一组分别提高了22.30%,40.49%,43.11%。发酵32 h时鱼糜凝胶强度达到峰值,复配组比单一组增加了37.99%。鱼糜发酵过程中,离子键含量持续下降,氢键含量与疏水作用力于32 h达到峰值,二硫键含量和非二硫键含量增加,且复配组比单一组化学作用力增加显著。此外,SDS-PAGE图谱显示,随着发酵的进行,肌动蛋白和肌球蛋白轻链被快速降解,肌球蛋白重链被部分水解并形成新的大分子蛋白聚集物(100~135 ku),促进了鱼糜凝胶网络的形成。说明植物乳杆菌LY1-3单一或与清酒乳杆菌LS复合发酵均可改善鲅鱼鱼糜凝胶强度,且接种复配发酵组较好。本研究结果为开发乳酸菌发酵鱼糜制品提供理论参考。

Bioactivity of mackerel peptides on obesity and insulin resistance,an in-vivo study

Of many metabolic irregularity risk factors,glucose intolerance,insulin resistance,and abdominal obesity are the main ones.The risk of vascular diseases and cancers is rather high in such individuals therefore its treatment and prevention are equally important for the health of population.Marine including fish biopeptides have frequently shown to prevent and or ameliorate these risk factors.In our earlier studies,Atlantic mackerel hydrolysate and its fractions showed promising effects on immunity and hypertension.We,therefore,in the current study,aimed to examine the effects of mackerel hydrolysate along its cationic peptides,isolated at pH3 using electrodialysis with ultrafiltration membrane,on metabolic disorder factors in diet-induced insulin resistant obese mice.Mice were fed the chow and or the hypercaloric diet (high fat high sucrose) for the duration of 8-weeks.Subsequently the hypercaloric fed insulin resistant obese mice were gavaged daily either the vehicle and or the test material at the dosage of 208 mg of sample protein per kg mice body weight.According to our observations,mackerel peptides could not effectively modulate food intake,weight gain,adiposity,plasma glucose and insulin concentrations,hepatic cholesterol,and triglyceride levels.Thus,obesity and metabolic impairments could not be averted by the treatments in insulin resistant obese mice.In conclusion,anti-hypertensive,and immunomodulatory attributes of mackerel peptides at the tested concentrations do not seem to be correlated with its metabolic syndrome benefiting effects.To presume a general statement about the metabolic syndrome benefiting potency of Atlantic mackerel's biopeptides further research is warranted.

鲅鱼鱼肉肠的研发及工艺流程的优化

以新鲜鲅鱼为主要原料开发一款营养丰富、适合绝大多数人群食用的鲅鱼鱼肉肠。试验进行了鱼肉肠制备过程中的3个方面:猪肉添加量、最佳调味料配方和凝胶性的研究。首先,采用单因素试验确定了猪肉添加量对鱼肉肠感官的影响。其次,设计调味料配方的单因素试验,以味精、蒜粉、生姜粉、香辛料和料酒添加量为考查因素,感官评价为评价标准进行正交试验,获得综合评价最高的调味料配方。结果表明,调味料的各组分添加量分别为味精0.2%,蒜粉0.6%,生姜粉0.4%,香辛料粉0.3%,料酒3%。最后,设计凝胶性单因素试验,在单因素试验基础上,以淀粉添加量、卡拉胶添加量、食盐添加量、擂溃时间为考查因素,以凝胶性和感官评价为评价指标进行正交试验,得到鲅鱼鱼肉肠的最佳工艺配方,即各组分添加量为味精0.2%,蒜粉0.6%,生姜粉0.4%,香辛料粉0.3%,料酒3%,淀粉11%,卡拉胶0.7%,食盐3%,擂溃时间15 min。

冷库内堆码方式对鲐鱼冻藏品质的影响

该文研究了不同堆码方式下冷库的流场变化对鲐鱼冻藏品质的影响,3种堆码方式包括堆码高度1.060 m距后壁1.040 m(T_(1))、堆码高度2.260 m距后壁1.040 m(T_(2))和堆码高度2.260 m距后壁2.005 m(T_(3))。实验采用计算流体力学(computational fluid dynamics,CFD)分析了不同堆码方式下鲐鱼的流场分布差异,并比较了鱼肉的干耗率、硫代巴比妥酸值、蛋白降解变性程度、肌肉组织微观结构和水分分布情况。CFD模拟结果表明,3组贮藏位置的流场分布存在差异,温度场分布差异不显著,气流场分布差异显著,表面流速大小为T_(2)>T_(3)>T_(1);其中流速最大的组T_(2)鱼肉鲜度最差,肌肉组织结构破坏严重;主成分分析结果显示,3组综合得分为T_(1)>T_(3)>T_(2),证明流速越大的位置鱼肉劣变越严重。研究结果表明堆码方式会影响库内的流场分布,流速小的位置能有效延缓鲐鱼品质的劣变,可为延长食品货架期提供依据。

微生物对低钠干腌马鲛鱼风味的影响

为明确微生物对低钠干腌制马鲛鱼风味的影响,测定抑菌剂(柠檬烯和肉桂醛)处理对低钠干腌制马鲛鱼的挥发性风味物质及其前体物质种类和含量的影响。结果显示,2种抑菌剂均可以抑制干腌马鲛鱼中风味物质的产生,分别使得风味物质从36种降到24种和20种。关键香气物质均从9种降到8种(辛醛、壬醛、庚醇、顺-4-癸醛、癸醛、己醛、1-辛烯-3-醇和6-甲基-5-庚烯-2-酮),减少了3-甲基丁醛。抑菌剂同样抑制了风味前体脂肪酸和氨基酸的产生,提示微生物活动对低钠干腌马鲛鱼风味的产生影响显著。本研究结果为干腌马鲛鱼加工工艺提供了技术支持。

3种抗氧化剂处理对干制鲅鱼脂肪氧化和挥发性风味成分的影响

以新鲜鲅鱼为原料,研究叔丁基对苯二酚(tert-butylhydroquinone,TBHQ)、奎诺二甲基丙烯酸酯(trolox)和L-半胱氨酸(L-cysteine,L-Cys)对干制鲅鱼脂肪氧化与挥发性风味物质的影响。检测并分析鱼肉pH值、脂肪氧化(酸价、过氧化值、丙二醛含量)、1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除能力及挥发性风味成分的变化。结果表明:与对照组相比,经0.02%抗氧化剂浸泡处理后鱼肉的酸价、过氧化值、丙二醛含量分别至少降低1.18 mg/g、0.28 g/100 g、66.68 mg/kg,DPPH自由基清除率提高9.80%,pH值未发生明显变化,抗氧化效果表现为Trolox>L-Cys>TBHQ;此外,抗氧化剂处理降低了干制鲅鱼中挥发性风味成分的相对含量;在TBHQ组、Trolox组、L-Cys组和对照组中,含有关键风味成分的数量分别为11、3、11、13种,仅L-Cys组中的关键风味成分与对照组接近,对干制鲅鱼特有风味的影响最小。综上,氨基酸类抗氧化剂L-Cys可以取代合成类抗氧化剂用于抑制干制鱼制品的脂肪氧化。