化学
脂质氧化
风味
赖氨酸
组氨酸
氨基酸
钠
食品科学
精氨酸
生物化学
脂类学
有机化学
抗氧化剂
作者
Min Zhang,Jing‐jing Fu,Junlong Mao,Xiuping Dong,Yuewen Chen
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-12-01
卷期号:429: 136888-136888
被引量:6
标识
DOI:10.1016/j.foodchem.2023.136888
摘要
The effects of basic amino acids on lipid oxidation and the formation of volatile compound in low-sodium cured large yellow croaker were investigated. Basic amino acids contribute a lot in inhibiting the degradation of phospholipids, especially l-lysine. Lipid oxidation was also inhibited by basic amino acids, and the total oxidation of groups could be sorted as low-sodium (LS) > control (C) > l-Histidine participated LS group (LS-His) > l-Arginine participated LS group (LS-Arg) > l-lysine participated LS group (LS-Lys). PC 18:1/20:5, PC 16:0/18:1, triacylglycerol (TG) 16:1/20:5/22:6, etc., were found to be key differential lipid metabolites, and 1-propanol, 2-methyl, gamma-hexalactone, etc. were recognized as key differential volatile compounds. The results of correlation analysis showed that alcohols and esters were positively correlated with TG molecules composed of saturated fatty acids and monounsaturated fatty acids. These findings provided new insights into the relationship between flavor formation and the degradation and oxidation of lipids.
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