Lipolysis and Lipid Oxidation during Processing of Chinese Traditional Dry-Cured White Amur Bream (Parabramis pekinensis)

ABSTRACT

Lipolysis and lipid oxidation of intramuscular lipids during the dry-curing process of white amur bream (Parabramis pekinensis) were studied. All lipolytic enzyme activities decreased (p < 0.05) at the end of the process. The lipoxygenase activity increased during wet-salting (p < 0.05) and then decreased until the end of the process (p < 0.05). The daily variation of free fatty acids was correlated with those of the peroxide value (r = 0.976, p < 0.01) and thiobarbituric acid-reactive substances (r = 0.922, p < 0.01), respectively. These results suggest that lipolysis promotes lipid oxidation during the processing of dry-cured fish.

KEYWORDS:

• fish
• dry-curing
• lipolysis
• lipid oxidation
• lipases
• lipoxygenase

Acknowledgments

The authors would like to thank Dr. Hongying Xia for her English revision of the manuscript.

Funding

This study was financially supported by the National Natural Science Foundation of China (31671877).

Additional information

Funding

This study was financially supported by the National Natural Science Foundation of China (31671877).