Role of lipid deterioration on the quality of aquatic products during low‐temperature storage: a lipidomics‐based study using large yellow croaker (Larimichthys crocea)

Abstract

This work investigated the effects of different storage periods (0 day, 90 days, 120 days) on the quality of large yellow croaker oil. The lipomics of large yellow croaker oil was quantitatively detected by GC‐MS, the content of triglyceride in large yellow croaker oil reached 52.56% at 0 day. With the extension of storage time, the content of large yellow croaker oil components decreased gradually. Differential lipid histogram clearly indicates that the extension of the storage period will affect the change of fish oil, due to the rise in the temperature of large yellow croaker oil; the color of the hot map is bright from the dark. Additionally, the fatty acid composition and volatile components were measured. At 120 days, the decomposition rate of lipid molecular in large yellow croaker oil is increased by oxidation of unsaturated fatty acids, and its oxidised metabolite produced small substance such as aldehydes, ketones, alcohols, and acids. During storage, the waxy, fat, and floral flavour in the oil aroma of large yellow croaker oil decreased gradually, while the yeast flavour and oil flavour increased gradually. These results provide insights for the study of lipid transformation and quality of large yellow croaker oil during different storage.

Gas-phase ion migration spectrum analysis of the volatile flavors of large yellow croaker oil after different storage periods

“…The yellow croaker variety selected in this study was the large yellow croaker from Zhoushan (Zhejiang), According to previous studies ( Zhao et al, 2021a , Zhao et al, 2021b ), the nutritional indexes of large yellow croaker were as follows. The fish was stored at −18 °C (MDF-U53V, Sanyo, Japan) and a relative humidity of 60–75% for 0, 5, 10, 20, 30, 40, 60, 90, and 120 days.…”

“…Material processing were prepared according to previous scientific research work ( Zhao et al, 2021a , Zhao et al, 2021b ). The fish oil was collected with a fat extractor (Soxtec FOSS, Fos Analysis Company, China).…”

“…In our previous research, we reported the use of GC-IMS and principal component analysis (PCA) to identify differences in the flavor components of large yellow croaker meat during storage ( Zhao et al, 2021a , Zhao et al, 2021b ). We found that 3-methylbutanol (trimer), 3-methylbutanol (D), 3-pentanone (D), and 3-pentanone (M) contents increased (where D and M indicate dimer and monomer, respectively) and were the key components affecting the fish meat flavor.…”

“…We found that 3-methylbutanol (trimer), 3-methylbutanol (D), 3-pentanone (D), and 3-pentanone (M) contents increased (where D and M indicate dimer and monomer, respectively) and were the key components affecting the fish meat flavor. Based on these results, we continued experimenting on large yellow croaker oil and found that the storage period of the oil is also particularly important to its flavor, and that the sensory characteristics of fish oil are closely related to its characteristic flavor substances ( Zhao et al, 2021a , Zhao et al, 2021b ). In addition, the sensory characteristics of fish oil can not only reflect its overall quality, but also characterize the oxidation degree of oil itself.…”

Lipidomics‐based study of lipid quality of fish by‐products: a case study of sea bass (Lateolabrax japonicus)

“…Each part of the fish (head, belly and visceral) was cut and homogenised at 10 000 g for 1 min to obtain the minced meat paste. Ten grams of the minced samples were used to extract oil as described in the previous study (Zhao et al, 2021). Extraction was carried out in an automatic Soxhlet extractor following extraction for 110 min, refining for 120 min and recovery for 45 min.…”