Effects of different reheating methods on lipid oxidation in frozen silver carp fish cakes

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Science & Technology Pub Date : 2024-09-10 DOI:10.1111/ijfs.17509

Bin Wang, Yudi Sun, Qixing Jiang, Yanshun Xu, Wenshui Xia

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Abstract

This study investigated the effect of five different reheating methods (boiling water, steaming, low-heat microwave at 120 W, medium-heat microwave at 400 W, high-heat microwave at 800 W) on lipid oxidation of silver carp fish cake. The changes of lipid content, thiobarbituric acid (TBA) value, acid value (AV), peroxide value (POV), volatile flavour components and fatty acid composition were detected. The results indicated that products reheated with medium-heat microwave had higher lipid content, lower TBA, AV and POV value. The medium-heat and high-heat microwave reheated group had larger variety of volatile flavour substances. Moreover, the relative content of hexanal and heptanal related to unpleasant “overcooked taste” was less, and the relative content of 2-heptanone, which contributed to the reduction of fishy odour, was more in medium-heated microwave group. The content of monounsaturated fatty acids in the medium-heat microwave group was higher than other reheating methods, so as the ratio of unsaturated to saturated fatty acids. Considering all indicators, medium-heat microwave reheating is more recommended due to its inhibition of fat oxidation.

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不同加热方法对冷冻鲢鱼饼脂质氧化的影响

摘要本研究考察了 5 种不同加热方法（沸水、蒸、120 W 低温微波、400 W 中温微波、800 W 高温微波）对鲢鱼糕脂质氧化的影响。检测了脂质含量、硫代巴比妥酸（TBA）值、酸值（AV）、过氧化值（POV）、挥发性风味成分和脂肪酸组成的变化。结果表明，用中温微波炉加热的产品脂质含量较高，硫代巴比妥酸（TBA）值、酸值（AV）和过氧化值（POV）较低。中温和高温微波加热组的挥发性风味物质种类较多。此外，与不愉快的 "过焦味 "有关的己醛和庚醛的相对含量较少，而有助于减少腥味的 2-庚酮的相对含量在中温微波组较多。中温微波组的单不饱和脂肪酸含量高于其他加热方法，不饱和脂肪酸与饱和脂肪酸的比例也是如此。考虑到所有指标，中温微波加热由于能抑制脂肪氧化，更值得推荐。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Food Science & Technology 工程技术-食品科技

CiteScore

5.80

自引率

9.10%

发文量

655

审稿时长

2.9 months

期刊介绍： The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.