Effect of frying on the lipid oxidation and volatile substances in grass carp (Ctenopharyngodon idellus) fillet
Xiang-fei Hu
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
Search for more papers by this authorCorresponding Author
Jin-lin Li
National Research and Development Center of Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China
Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang, China
Key Laboratory of food security testing and control, Nanchang Institute for Food and Drug Control, Nanchang, China
Correspondence
Jin-lin Li, National Research and Development Center of Freshwater Fish Processing, Jiangxi Normal University, 99 Ziyang Road, Nanchang, Jiangxi 330022, China.
Email: [email protected]
Zong-cai Tu, State Key Laboratory of Food Science and Technology, Nanchang University, 235 East Nanjing Road, Nanchang, Jiangxi 330047, China.
Email: [email protected]
Contribution: Data curation, Funding acquisition, Supervision
Search for more papers by this authorLu Zhang
National Research and Development Center of Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China
Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang, China
Contribution: Data curation, Writing - review & editing
Search for more papers by this authorHui Wang
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
Contribution: Investigation
Search for more papers by this authorBin Peng
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
National Research and Development Center of Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China
Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang, China
Contribution: Data curation, Writing - review & editing
Search for more papers by this authorYue-ming Hu
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
Search for more papers by this authorQing-xi Liang
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
Contribution: Investigation
Search for more papers by this authorCorresponding Author
Zong-cai Tu
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
National Research and Development Center of Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China
Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang, China
Correspondence
Jin-lin Li, National Research and Development Center of Freshwater Fish Processing, Jiangxi Normal University, 99 Ziyang Road, Nanchang, Jiangxi 330022, China.
Email: [email protected]
Zong-cai Tu, State Key Laboratory of Food Science and Technology, Nanchang University, 235 East Nanjing Road, Nanchang, Jiangxi 330047, China.
Email: [email protected]
Contribution: Data curation, Funding acquisition, Supervision
Search for more papers by this authorXiang-fei Hu
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
Search for more papers by this authorCorresponding Author
Jin-lin Li
National Research and Development Center of Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China
Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang, China
Key Laboratory of food security testing and control, Nanchang Institute for Food and Drug Control, Nanchang, China
Correspondence
Jin-lin Li, National Research and Development Center of Freshwater Fish Processing, Jiangxi Normal University, 99 Ziyang Road, Nanchang, Jiangxi 330022, China.
Email: [email protected]
Zong-cai Tu, State Key Laboratory of Food Science and Technology, Nanchang University, 235 East Nanjing Road, Nanchang, Jiangxi 330047, China.
Email: [email protected]
Contribution: Data curation, Funding acquisition, Supervision
Search for more papers by this authorLu Zhang
National Research and Development Center of Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China
Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang, China
Contribution: Data curation, Writing - review & editing
Search for more papers by this authorHui Wang
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
Contribution: Investigation
Search for more papers by this authorBin Peng
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
National Research and Development Center of Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China
Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang, China
Contribution: Data curation, Writing - review & editing
Search for more papers by this authorYue-ming Hu
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
Search for more papers by this authorQing-xi Liang
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
Contribution: Investigation
Search for more papers by this authorCorresponding Author
Zong-cai Tu
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
National Research and Development Center of Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China
Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang, China
Correspondence
Jin-lin Li, National Research and Development Center of Freshwater Fish Processing, Jiangxi Normal University, 99 Ziyang Road, Nanchang, Jiangxi 330022, China.
Email: [email protected]
Zong-cai Tu, State Key Laboratory of Food Science and Technology, Nanchang University, 235 East Nanjing Road, Nanchang, Jiangxi 330047, China.
Email: [email protected]
Contribution: Data curation, Funding acquisition, Supervision
Search for more papers by this authorAbstract
The effects of pan-frying temperatures (160 and 200°C) and time (2, 4, 6, and 8 min) on fatty acid oxidation and volatile substances of grass carp fillets were investigated. Compared with raw samples, the content of monounsaturated fatty acids in the treated samples was significantly reduced (p < .05), and the polyunsaturated fatty acids were endowed with higher oxidation stability. Both peroxide values and the content of free amino acids were significantly increased in the first 4 min and subsequently decreased, while carbonyl values increased within 8 min (p < .05). In addition, the flavor profile showed a significant diversity, mainly due to the conversion of lipid derivatives to pyrazine and furan. Multivariate data analysis demonstrated that a total of 18 volatile substances were identified as the principal contributing substances. Conclusively, the oxidation of unsaturated fatty acids was an essential channel responsible for flavor substances.
Practical applications
The study could provide a deep observation on a pattern of flavor formation and lipid oxidation on fried grass carp fillets. The primary flavor compounds of fried grass carp fillets were identified. This research can provide theoretical guidance for scientific aquatic product processing to improve nutrition, reduce harmful substances, and regulate the formation of processing flavors.
CONFLICTS OF INTEREST
We declare that we have no financial and personal relationships with other people or organizations that can inappropriately influence our work, there is no professional or other personal interest of any nature or kind in any product, service, and/or company that could be construed as influencing the position presented in, or the review of, the manuscript entitled “Effect of frying on the lipid oxidation and volatile compounds in grass carp (Ctenopharyngodon idellus) fillet.”
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