The roles of lipoxygenases and autoxidation during mackerel (Scomberomorus niphonius) dry-cured processing

Qiaoyu Liu; Menglin Lei; Jianjun Lin; Wenhong Zhao; Xiaofang Zeng; Weidong Bai

doi:10.1016/j.foodres.2023.113309

The roles of lipoxygenases and autoxidation during mackerel (Scomberomorus niphonius) dry-cured processing

Food Res Int. 2023 Nov;173(Pt 1):113309. doi: 10.1016/j.foodres.2023.113309. Epub 2023 Jul 21.

Authors

Qiaoyu Liu¹, Menglin Lei¹, Jianjun Lin¹, Wenhong Zhao², Xiaofang Zeng¹, Weidong Bai³

Affiliations

¹ College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China.
² College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China. Electronic address: zhaowenhong@zhku.edu.cn.
³ College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China. Electronic address: weidong_bai2010@163.com.

PMID: 37803620
DOI: 10.1016/j.foodres.2023.113309

Abstract

The roles of enzymatic (Lipoxygenases, LOX) oxidation and autoxidation in the dry-cured processing of mackerel were investigated by adding exogenous substances in this study. Four groups, namely control, chlorogenic acid (inhibiting LOX activity), EDTA-2Na (inhibiting autoxidation), and exogenous LOX (adding eLOX), were assigned. The results showed that lipid oxidation of mackerel was reduced by inhibiting LOX activity and autoxidation, while adding eLOX promoted lipid oxidation. Inhibition of LOX activity and autoxidation suppressed fatty acid accumulation mainly in the air-drying and curing stage, respectively. The total contents of key flavors in the mackerel during dry-cured processing were decreased by inhibiting LOX activity and autoxidation, and the former inhibitory effect was stronger than autoxidation, while it was corresponding increased through adding eLOX, of particular in the later stage of air-drying. Collectively, LOX could promote the flavor formation of the mackerel in the dry-cured processing, which could be applied in the flavor adjustment of aquatic products or some similar fields.

Keywords: Chlorogenic acid; Dry-curing; EDTA-2Na; Lipid oxidation; Lipoxygenases; Mackerel (Scomberomorus niphonius).

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Animals
Fatty Acids
Lipoxygenases*
Oxidation-Reduction
Perciformes*
Seafood

Substances

Lipoxygenases
Fatty Acids