The roles of lipoxygenases and autoxidation during mackerel (Scomberomorus niphonius) dry-cured processing.

Food research international (Ottawa, Ont.) Pub Date : 2023-11-01 Epub Date: 2023-07-21 DOI:10.1016/j.foodres.2023.113309

Qiaoyu Liu, Menglin Lei, Jianjun Lin, Wenhong Zhao, Xiaofang Zeng, Weidong Bai

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Abstract

The roles of enzymatic (Lipoxygenases, LOX) oxidation and autoxidation in the dry-cured processing of mackerel were investigated by adding exogenous substances in this study. Four groups, namely control, chlorogenic acid (inhibiting LOX activity), EDTA-2Na (inhibiting autoxidation), and exogenous LOX (adding eLOX), were assigned. The results showed that lipid oxidation of mackerel was reduced by inhibiting LOX activity and autoxidation, while adding eLOX promoted lipid oxidation. Inhibition of LOX activity and autoxidation suppressed fatty acid accumulation mainly in the air-drying and curing stage, respectively. The total contents of key flavors in the mackerel during dry-cured processing were decreased by inhibiting LOX activity and autoxidation, and the former inhibitory effect was stronger than autoxidation, while it was corresponding increased through adding eLOX, of particular in the later stage of air-drying. Collectively, LOX could promote the flavor formation of the mackerel in the dry-cured processing, which could be applied in the flavor adjustment of aquatic products or some similar fields.

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硫氧合酶和自氧化在马鱼（Scomberomorus niphonius）干腌加工过程中的作用。

本研究通过添加外源物质，研究了酶促（脂氧合酶，LOX）氧化和自氧化在马鱼干腌加工中的作用。将四组分为对照组、绿原酸（抑制LOX活性）、EDTA-2Na（抑制自身氧化）和外源性LOX（添加eLOX）。结果表明，通过抑制LOX活性和自氧化作用降低了马鱼的脂质氧化，而添加eLOX则促进了脂质氧化。LOX活性的抑制和自氧化分别主要在空气干燥和固化阶段抑制脂肪酸的积累。在干腌加工过程中，通过抑制LOX活性和自氧化作用，降低了鲭鱼中关键风味物质的总含量，前者的抑制作用强于自氧化作用；而添加eLOX则相应增加，尤其是在空气干燥后期。总的来说，LOX可以促进干腌加工中鲭鱼风味的形成，这可以应用于水产品的风味调节或一些类似的领域。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Food research international (Ottawa, Ont.)

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