| Title: | Effect of Cold Chain Logistic Interruptions on Lipid Oxidation and Volatile Organic Compounds of Salmon (Salmo salar) and Their Correlations With Water Dynamics |
| Author(s): | Yu YJ; Yang SP; Lin T; Qian YF; Xie J; Hu C; |
| Address: | "College of Food Science and Technology, Shanghai Ocean University, Shanghai, China. Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China. National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai, China. Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China. Nanjing Weigang Dairy Co., Ltd, Nanjing, China" |
| ISSN/ISBN: | 2296-861X (Print) 2296-861X (Electronic) 2296-861X (Linking) |
| Abstract: | "Lipid oxidation and water migration are important factors in the quality changes of aquatic products. This study investigated the relationship between water migration and lipid oxidation in salmon filets under four different storage conditions (control: 0 degrees C; T1: 4 degrees C; T2 and T3: two temperature fluctuation groups) by detecting thiobarbituric acid-reactive substances, changes of fatty acids, and volatile organic compounds (VOCs), and other quality indicators including redness, microorganism, total volatile basic nitrogen (TVB-N), and water-holding capacity (WHC) were also measured. The results of low-field nuclear magnetic resonance (LF-NMR) showed that more trapped water (T(22)) turned to form free water (T(23)) in groups suffering temperature fluctuations. A more significant decrease in fatty acids was found in T2 and T1 groups, especially oleic acid (C18:1n9c), linoleic acid (C18:2n6c), and palmitic acid (C16:0). The VOCs with off-flavors (1-penten-3-ol, 2-penten-1-ol, (Z)-, 1-octen-3-ol, hexanal) in the groups suffered from simulated cold chain interruptions increased faster than the other two groups during storage. T(22) was negatively correlated (p < 0.05) with stearic acid (C18:0), 1-penten-3-ol, hexanal, and nonanal, whereas T(23) was positively correlated with 1-penten-3-ol, hexanal, and heptanal. Therefore, the temperature fluctuation accelerated the loss of polyunsaturated fatty acids and the increase of unpleasant odors related to water migration" |
| Keywords: | cold storage fatty acid low-field nuclear magnetic resonance (LF-NMR) salmon filets temperature fluctuations volatile organic compounds (VOCs); |
| Notes: | "PubMed-not-MEDLINEYu, Ying-Jie Yang, Sheng-Ping Lin, Ting Qian, Yun-Fang Xie, Jing Hu, Changli eng Switzerland 2020/10/06 Front Nutr. 2020 Sep 9; 7:155. doi: 10.3389/fnut.2020.00155. eCollection 2020" |
