Effects of Different Drying Methods on Lipids, Nutritional Value and Volatile Substances of Apostichopus japonicus Gonads

被引：0
|
作者：
Wang T. [1 ,2 ]
Liu Q. [2 ]
Zhao L. [2 ]
Sun H. [2 ]
Gao X. [1 ]
Cao R. [2 ,3 ]
机构：
[1] College of Food Science and Engineering, Ocean University of China, Qingdao
[2] Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao
[3] Laboratory for Marine Drugs and Bioproducts, Pilot National Laboratory for Marine Science and Technology, Qingdao
来源：
Shipin Kexue/Food Science | 2024年 / 45卷 / 08期
关键词：
Apostichopus japonicus gonads; drying methods; lipid composition; nutritional value; volatile substances;
D O I：
10.7506/spkx1002-6630-20230710-122
中图分类号：
学科分类号：
摘要：
In order to determine the optimal method for drying Apostichopus japonicus gonads, the effects of four drying methods, namely, hot air drying, cold air drying, microwave drying and vacuum freezing drying, on the lipid composition, lipid stability and fatty acid nutritional value of A. japonicus gonads were analyzed and compared. The results showed that the contents of total lipids, phospholipids, triglycerides and astaxanthin reduced to different degrees after drying treatments. The peroxide value (POV) significantly reduced, and the thiobarbituric acid reactive substances (TBARS) value significantly increased (P < 0.05). In terms of fatty acid nutritional values, the atherogenic and thrombogenic indices decreased to different degrees after drying treatments, and the hypocholesterolemic/hypercholesterolemic indices increased significantly (P < 0.05). The results of electronic nose analysis showed significant differences in odor characteristics among dried samples obtained using different drying methods. Gas chromatography-ion mobility spectrometry (GC-IMS) identified 28 volatile substances from fresh and dried samples, among which, 2,5-dimethyl pyrazine was detected only in microwave-dried samples, while pentanal and ethyl acetate were odor-active substances unique to cold air-dried samples. In conclusion, vacuum freeze drying effectively slowed down the rate of lipid oxidation, but the samples were relatively bland in odor. Hot air, cold air and microwave drying all promoted lipid oxidation, but improved the nutritional value of fatty acids and enriched the odor characteristics of the samples. The results of this study could provide a theoretical basis for the processing and utilization of A. japonicus gonads. © 2024 Chinese Chamber of Commerce. All rights reserved.
引用
收藏
页码：176 / 184
页数：8
相关论文
共 40 条
  • [1] pp. 22-23
  • [2] CHE H X, DU L, CONG P X, Et al., Cerebrosides from sea cucumber protect against oxidative stress in SAMP8 mice and PC12 cells, Journal of Medicinal Food, 20, 4, pp. 392-402, (2017)
  • [3] WANG C C, DING L, ZHANG L Y, Et al., A pilot study on the effects of DHA/EPA-enriched phospholipids on aerobic and anaerobic exercises in mice, Food & Function, 11, 2, pp. 1441-1454, (2020)
  • [4] TIAN Y Y, HU S W, XU H, Et al., Long-chain bases from Cucumaria frondosa inhibit adipogenesis and regulate lipid metabolism in 3T3-L1 adipocytes, Food Science and Biotechnology, 25, pp. 1753-1760, (2016)
  • [5] HU S W, WANG J H, WANG J F, Et al., Long-chain bases from sea cucumber inhibits renal fibrosis and apoptosis in type 2 diabetic mice, Journal of Functional Foods, 40, pp. 760-768, (2018)
  • [6] WEN M, XU J, DING L, Et al., Eicosapentaenoic acid-enriched phospholipids improve Aβ1-40-induced cognitive deficiency in a rat model of Alzheimer’s disease, Journal of Functional Foods, 24, pp. 537-548, (2016)
  • [7] ZHONG Y, KHAN M A, SHAHIDI F., Compositional characteristics and antioxidant properties of fresh and processed sea cucumber (Cucumaria frondosa), Journal of Agricultural and Food Chemistry, 55, 4, pp. 1188-1192, (2007)
  • [8] WU T, MAO L C., Influences of hot air drying and microwave drying on nutritional and odorous properties of grass carp (Ctenopharyngodon idellus) fillets, Food Chemistry, 110, 3, pp. 647-653, (2008)
  • [9] CHAIJAN M, PANPIPAT W, NISOA M., Chemical deterioration and discoloration of semi-dried tilapia processed by sun drying and microwave drying, Drying Technology, 35, 5, pp. 642-649, (2017)
  • [10] SHAH A K M A, TOKUNAGA C, KURIHARA H, Et al., Changes in lipids and their contribution to the taste of migaki-nishin (dried herring fillet) during drying, Food Chemistry, 115, 3, pp. 1011-1018, (2009)
1234