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| Changes in Lipids and Volatile Compounds of Pacific Oysters during Live Storage |
| LI Tongtong, ZHAO Ling, WANG Shanyu, LIU Qi, CAO Rong |
| 1. College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; 2. Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China; 3. Laboratory for Marine Drugs and Bioproducts, Pilot National Laboratory for Marine Science and Technology, Qingdao 266235, China |
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Abstract To assess the pattern of variations in the flavor quality of live oysters during cold chain transportation, Pacific oysters were chosen for evaluation of its survival rate, lipid composition and oxidation level, and volatile components during storage at 4 ℃. The results showed that Pacific oysters had strong stress resistance. After 6 days of low-temperature storage, the survival rate remained above 85%. During the storage period, the concentrations of total fat, triglycerides, and phospholipids decreased, and the peroxide value (POV) and thiobarbituric acid reactive substances (TBARS) value increased. In the free fatty acids, the relative contents of saturated and monounsaturated fatty acids increased, and the relative contents of polyunsaturated fatty acids decreased. A total of 59 volatile components were detected in oysters by gas chromatography-ion mobility spectrometry (GC-IMS). The relative contents of 1-octen-3-ol, 3-methylbutanal, and 1-octen-3-one increased markedly, whereas those of (E)-2-pentenal, (E)-2-hexenal, (E)-2-heptanal, heptanal, and 3-octone significantly decreased. These changes may be the major cause of the deterioration of oyster flavor. Additionally, Pearson correlation analysis showed a close correlation between the relative contents of linoleic acid and linolenic acid and those of certain volatile flavor compounds such as 1-octen-3-ol, 3-methylbutanal, 1-octen-3-one, heptanal, and 3-octone suggesting that polyunsaturated fatty acids may have a significant impact on the flavor variations in oysters during storage. In summary, despite the high survival rate of Pacific oysters under low-temperature conditions, alterations in lipid oxidation and volatile components negatively influence its flavor quality.
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2024, Vol. 38 
