Comparative Effects of Three Antioxidants on Lipid Oxidation and Volatile Flavor Components of Dry-Cured Spanish Mackerel
GE Yinggang, CUI Kexin, CHEN Hui, LIU Nan, SUN Yong, XI Rui, WANG Dajun, ZHOU Deqing, SUN Guohui
1.Laboratory for Marine Drugs and Bioproducts of Pilot National Laboratory for Marine Science and Technology, Yellow Sea Fisheries Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China; 2.College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China; 3.Yantai Haiyu Food Co. Ltd., Yantai 264000, China
Abstract：In this study, we compared the effects of tert-butylhydroquinone (TBHQ), quinol dimethacrylate (trolox) and L-cysteine (L-Cys) on the lipid oxidation and volatile flavor components in dry-cured Spanish mackerel (Scomberomorus niphonius). The changes of pH value, lipid oxidation measures such as acid value (AV), peroxide value (POV) and malondialdehyde (MDA) content, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity and volatile flavor components were measured. The results showed that compared with the control group, AV, POV and MDA content declined by at least 1.18 mg/g, 0.28 g/100 g and 66.68 mg/kg after soaking treatment with 0.02% antioxidants, respectively, DPPH radical scavenging capacity increased by 9.80%, whereas no apparent changes of pH value were observed. The inhibitory effects of the three antioxidants were in decreasing order of trolox > L-Cys > TBHQ. Furthermore, the antioxidants decreased the relative amount of volatile flavor components in dry-cured Spanish mackerel. The number of key flavor components in the TBHQ, trolox, L-Cys and control groups was 11, 3, 11 and 13, respectively. Only the L-Cys group had key flavor components similar to those of the control group, showing that L-Cys has minimal impact on the characteristic flavor of dry-cured Spanish mackerel. In conclusion, L-Cys can be used instead of synthetic antioxidants for inhibiting lipid oxidation in dry-cured fish products.
葛迎港，崔柯鑫，陈 慧，刘 楠，孙 永，席 瑞，王大军，周德庆，孙国辉. 3 种抗氧化剂处理对干制鲅鱼脂肪氧化和挥发性风味成分的影响[J]. 肉类研究, 2023, 37(4): 21-28.
GE Yinggang, CUI Kexin, CHEN Hui, LIU Nan, SUN Yong, XI Rui, WANG Dajun, ZHOU Deqing, SUN Guohui. Comparative Effects of Three Antioxidants on Lipid Oxidation and Volatile Flavor Components of Dry-Cured Spanish Mackerel. Meat Research, 2023, 37(4): 21-28.
2023, Vol. 37 
