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KMID : 1024620210410060923
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Food Science of Animal Resources
2021 Volume.41 No. 6 p.923 ~ p.935
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Effect of Multiple Freeze-Thaw Cycles on Lipid Degradation and Lipid Oxidation of Grass Carp Surimi Containing Different Amounts of Pork Back Fat
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Shang Xiaolan
Du Juan
Zhao Yuhan
Tian Jiajia
Jiang Shuhui
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Abstract
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Fresh grass carp was used to produce surimi samples that were supplemented with 50 g/kg, 100 g/kg, or 150 g/kg pork back fat. The lipid composition, lipase activity, lipid oxidation index, and lipoxygenase activity of samples subjected to repeated freeze-thaw process were determined to assess the effects of the added fat on lipolysis and lipid oxidation of grass carp surimi. Freeze-thaw treatment increased free fatty acid content, mainly due to the decomposition of phospholipids and some neutral lipids by lipase. With repeated freeze-thaw treatment, the levels of free fatty acids and phospholipids were correlated with the lipid oxidation indexes and lipoxygenase activity, indicating that lipid degradation can promote lipid oxidation. In the same freeze-thaw cycle, surimi products with high fat content are more vulnerable to oxidative damage, neutral lipids are the main source of free fatty acids in the early stage of freeze-thaw, and phospholipids are the main source of free fatty acids in the late stage.
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KEYWORD
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freeze-thaw cycles, pork back fat, grass carp surimi, lipolysis, lipid oxidation
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