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| Changes in Lipid Profile of Dried Salted Spanish Mackerel during Natural Air Drying |
| JIAN Chong, CAO Rong, WANG Shanyu, WANG Lingzhao |
| 1. School of Food Science and Engineering, Jiangsu Ocean University, Lianyungang 222005, China; 2. Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China |
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Abstract This study was undertaken in order to explore the changes in the lipid profile of traditional Qingdao dried salted Spanish mackerel during natural air-drying. The total lipid content, lipid composition, fatty acid composition, acid value (AV), peroxide value (POV) and thiobarbituric acid reactive substances (TBARs) value of fresh fish and salted fish with different air-drying durations were measured. The results showed that the total lipid content of fresh Spanish mackerel was 34.96 g/100 g (on a dry basis), and did not significantly change during air drying (P > 0.05). There was a remarkable difference in lipid composition between dried and fresh Spanish mackerel; the contents of triglycerides and phospholipids significantly decreased compared with those in the fresh fish (P < 0.05); while the content of fatty acids significantly increased. However, the content of cholesterol did not vary between the two groups. Overall, fatty acid composition changed little during the air drying process except for a decrease in the proportion of polyunsaturated fatty acids. Moreover, POV, AV and TBARs values all showed an increasing trend. The air drying process affected the proportions of various lipid components and caused the oxidative breakdown of lipids.
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2021, Vol. 35 
