Changes of Hydroxy-octadecanodienoic Acids and Its Relationship with Lipids Oxidation during Traditional Salted Meat Processing

Yu LIU; Jiamei XU; Jinling LI; Pengpeng LI; Jingjing MA; Zhiming GENG; Daoying WANG; Weimin XU

doi:10.13386/j.issn1002-0306.2022090002

Volume 44 Issue 13

Jun. 2023

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Science and Technology of Food Industry > 2023 > 44(13): 79-84. > DOI: 10.13386/j.issn1002-0306.2022090002

LIU Yu, XU Jiamei, LI Jinling, et al. Changes of Hydroxy-octadecanodienoic Acids and Its Relationship with Lipids Oxidation during Traditional Salted Meat Processing[J]. Science and Technology of Food Industry, 2023, 44(13): 79−84. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022090002.

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Changes of Hydroxy-octadecanodienoic Acids and Its Relationship with Lipids Oxidation during Traditional Salted Meat Processing

Yu LIU^{1, 2,},
Jiamei XU²,
Jinling LI²,
Pengpeng LI²,
Jingjing MA²,
Zhiming GENG^{1, 2, ,},
Daoying WANG^{1, 2, ,},
Weimin XU^{1, 2}

1.
College of Food and Bioengineering, Jiangsu University, Zhenjiang 212013, China
2.
Agricultural Products Processing Institute of Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China

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Received Date: September 01, 2022
Available Online: May 08, 2023

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Abstract

Abstract

In the study, variations of physicochemical factors, lipoxygenase (LOX) and hydroxyl octadecanodienoic acid (HODEs) were investigated during manufacturing of traditional salted meat, and the relationship between LOX and HODEs was studied and the evolution of lipids oxidation was tentatively discussed. The results indicated that LOX activity increased at salting stage, followed by decreasing continuously during the salted meat manufacturing. The total amount of HODEs increased slowly, while the ratio of 13-HODEs/9-HODEs decreased from 1.31 to 1.13. There was a significantly positive correlation between LOX activity and the ratio of 13-HODEs/9-HODEs (r=0.942, P<0.01). In the early stage of the salted meat manufacturing, enzymatic oxidation by LOX played a major role in lipids oxidation, and such a dominant position was gradually replaced by non-enzymatic lipids oxidation.
- salted meat,
- lipoxygenase,
- lipid oxidation,
- hydroxyl octadecanodienoic acid

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References (33)

References

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