| Related citation: | Quanfu Wang,Yifan Wang,Yanhua Hou,Yatong Wang,Yujin Li,Xuepeng Li.Effect of Tea Polyphenols on Lipid Oxidation of Nemipterus Virgatus Surimi Cake During Ice Storage[J].Journal of Harbin Institute Of Technology(New Series),2021,28(3):9-16.DOI:10.11916/j.issn.1005-9113.2019043. |
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| Effect of Tea Polyphenols on Lipid Oxidation of Nemipterus Virgatus Surimi Cake During Ice Storage |
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| Author Name | Affiliation | | Quanfu Wang | School of Environment, Harbin Institute of Technology, Harbin 150090, China
School of Marine Science and Technology, Harbin Institute of Technology Weihai, Weihai 264209, Shandong, China | | Yifan Wang | School of Environment, Harbin Institute of Technology, Harbin 150090, China
School of Marine Science and Technology, Harbin Institute of Technology Weihai, Weihai 264209, Shandong, China | | Yanhua Hou | School of Marine Science and Technology, Harbin Institute of Technology Weihai, Weihai 264209, Shandong, China | | Yatong Wang | School of Marine Science and Technology, Harbin Institute of Technology Weihai, Weihai 264209, Shandong, China | | Yujin Li | Shandong Provincial EngineeringTechnology Research Center of Marine Health Food, Rongcheng 264300, Shandong, China | | Xuepeng Li | College of Food Science and Technology, Bohai University, Jinzhou 121013, Liaoning, China |
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| Abstract: |
| Surimi cake is a high value aquatic product. In this work, lipid oxidation and volatile compounds in Nemipterus virgatus surimi cake were investigated to evaluate the effectiveness of tea polyphenols in preventing or reducing lipid oxidation. Surimi cake was prepared in the presence or absence of 0.2% tea polyphenols, and was stored at 4 ℃ for 16 days. It was found that the peroxide value (POV) and thiobarbituric acid reactive substances (TBARS) values of the experimental groups (with 0.2% tea polyphenols) were much lower than those of the untreated surimi cake (p<0.05). In total, 52 compounds were presented in the volatiles of the surimi cake, such as ethanol, hexanal, (E,E)-2,4-decadienal, 2,3-octanedione, 2-hydroxy-propanamide, and 2,5-dimethyl-pyrazine. It indicated that tea polyphenols could reduce the amount of hexanal, ethanol, and (E,E)-2,4-decadienal, and delay the lipid oxidation of the surimi cake. Effects of lipid oxidation of the tea polyphenols on surimi cake were reduced during storage in ice. |
| Key words: surimi cake lipid oxidation tea polyphenols POV TBARS |
| DOI：10.11916/j.issn.1005-9113.2019043 |
| Clc Number:P735 |
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| Descriptions in Chinese: |
| 茶多酚对金线鱼鱼糜饼冷藏期间脂肪氧化的影响 王全富1,2，王一帆1,2，侯艳华2,*，王亚彤2，李钰金3，李学鹏4 （1. 哈尔滨工业大学 环境学院，哈尔滨 150090； 2. 哈尔滨工业大学（威海） 海洋科学与技术学院，山东 威海 264209； 3. 山东省海洋健康食品工程技术研究中心，山东 荣成 264300； 4. 渤海大学 食品科学与工程学院，辽宁 锦州 121013） 摘要：鱼糜饼是一种高附加值的水产品。本研究对金线鱼（Nemipterus virgatus）鱼糜饼的脂肪氧化及挥发性物质进行测定以评价茶多酚对脂肪氧化的抑制作用。在添加或不添加0.2%茶多酚的情况下制作鱼糜饼，并于4 ℃下储存16天。结果表明，实验组（添加0.2%茶多酚的鱼糜饼）的过氧化值（peroxide value，POV）和硫代巴比妥酸（thiobarbituric acid reactive substances）值明显低于对照组（p < 0.05）。此外，GC-MS分析结果表明，鱼糜饼的挥发性物质含有乙醇、己醛、(E,E)-2,4-癸二烯醛、2,3-辛二酮、2-羟基丙酰胺、2,5-二甲基吡嗪等52种化合物。相关数据分析结果表明，茶多酚能够降低己醛、乙醇、(E,E)-2,4-癸二烯醛的含量，延缓鱼糜饼脂质的氧化。茶多酚能够在冷藏期间降低脂肪氧化作用。 关键词：鱼糜饼；脂肪氧化；茶多酚；过氧化值；硫代巴比妥酸值 |
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