Effect of Saccharomyces uvarum on lipid oxidation and carbonyl compounds in silver carp mince during cold storage

Food Science & Nutrition
Lina XuShuguo Sun

Abstract

Fish lipid is highly susceptible to oxidation, resulting in accumulation of toxic substances reactive carbonyl compounds (RCCs), the reduction of nutritional value, and the production of odorous substances. In this study, the effect of yeast (Saccharomyces uvarum) on RCCs, fat acid composition, volatiles, and sensory traits in silver carp mince stored at 4°C was evaluated. Yeast eliminated malondialdehyde, 4-hydroxyl-2-hexenal, and 4-hydroxyl-2-nonenal by about 80%, 68%, and 60%, which increased by about 170%, 340%, and 300% in the control, respectively. Yeast helped retain about 80% of the polyunsaturated fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), respectively; only about 53% and 46% of EPA and DHA, respectively, were maintained in the control. Yeast removed off-odors hexanal, nonanal, and decenal, resulting in enhanced sensory traits. These findings were economically important for improving the quality of fish products. It might present an approach to improve the flavor of fish products.

References

Mar 22, 2000·Journal of Agricultural and Food Chemistry·M P Lynch, C Faustman
Aug 24, 2000·Journal of Agricultural and Food Chemistry·M P Richards, H O Hultin
Jul 19, 2014·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Antonios PapastergiadisBruno De Meulenaer
Dec 31, 2015·Biotechnology and Bioengineering·Jee Loon FooMatthew Wook Chang
Mar 8, 2017·Applied Microbiology and Biotechnology·Han-Yu WangMeng -Gen Ma

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Citations

Aug 31, 2021·International Journal of Food Science·Grzegorz TokarczykPatrycja Biernacka

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Methods Mentioned

BETA
MDA

Software Mentioned

SAS

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