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Journal of Aquatic Food Product Technology Volume 26, 2017 - Issue 6
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Articles

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

Shuang RenInstitute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. China;Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, P. R. ChinaView further author information
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Pengpeng LiInstitute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. ChinaView further author information
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Zhiming GengInstitute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. ChinaCorrespondence[email protected] [email protected]
View further author information
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Chong SunInstitute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. ChinaView further author information
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Hui SongInstitute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. China;Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, P. R. ChinaView further author information
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Daoying WangInstitute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. ChinaView further author information
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Muhan ZhangInstitute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. ChinaView further author information
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Fang LiuInstitute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. ChinaView further author information
&
Weimin XuInstitute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. China;Jiangsu Collaborative Innovation Center of Meat Production and Processing, Nanjing, P. R. ChinaView further author information
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Pages 719-730 | Published online: 14 Jun 2017
 
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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.

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).

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