Kinetics of lipid oxidation and off-odor formation in silver carp mince: The effect of lipoxygenase and hemoglobin

被引：126

作者：

Fu, Xiangjin ^{[1
]}

Xu, Shiying ^{[1
,2
]}

Wang, Zhang ^{[1
]}

机构：

[1] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China

[2] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China

来源：

FOOD RESEARCH INTERNATIONAL | 2009年 / 42卷 / 01期

关键词：

Lipoxygenase; Fishy odor; Hemoglobin; Lipid oxidation; FATTY-ACIDS; FROZEN; MEAT;

D O I：

10.1016/j.foodres.2008.09.004

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of lipoxygenase (LOX) and hemoglobin on the kinetics of lipid oxidation and off-odor formation was compared, using a model system of silver carp (Hypophthalmichthys molitrix) mince. The major LOX in silver carp muscle was the 12-isozyme. Compared to hemoglobin, the LOX Caused faster lipid oxidation in the initial phase but had lower lipid hydroperoxides value (POV) and less thiobarbituric acid reactive substance (TBARS) in the end. The LOX was affiliated with strong fishy odor, while hemoglobin resulted in severe oxidized oil odor. It is likely that the 2,4-heptadienal (E,E) contributes to fishy odor, while the hexanal and nonanal are responsible for oxidated oil odor. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：85 / 90

页数：6

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