Lipid Oxidation during Processing of Traditional Salting Fish of White Chinese Croaker(Argyrosomus amoyensis)

Abstract:

Lipid oxidation during processing of Chinese traditional salting fish of White Chinese Croaker (Argyrosomus amoyensis) were studied by evaluating the changes in physicochemical parameters, peroxide value (POV),and thiobarbituric acid reactive substances (TBARS), and lipoxygenase (LOX) activities. ANOVA-partial least squares regression (APLSR) analysis showed that POV and TBARS were negtive related to moisture content, and TBARS was positive related to salt content, but they were all poorly related to LOX activity. Therefore, proper salinity can promote lipid oxidation, and autoxidation may be the main cause of lipid oxidation in salting fish.

• Periodical: Advanced Materials Research (Volumes 1073-1076)
• Pages: 1844-1848
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.1073-1076.1844
• Online since: December 2014
• Authors: Qiu Xing Cai, Yan Yan Wu, Lai Hao Li*, Xian Qing Yang, Yong Qiang Zhao, Yue Qi Wang
• Keywords: Lipid Oxidation, Processing, Salting Fish

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