“…Red indicates a higher content of volatile flavor substances than the reference; blue indicates a lower content. The contents of volatile flavor substances increase or decrease in different treatment conditions ( Jin et al, 2021 , Zhao et al, 2022 ). Fig.…”
“…Red indicates a higher content of volatile flavor substances than the reference; blue indicates a lower content. The contents of volatile flavor substances increase or decrease in different treatment conditions ( Jin et al, 2021 , Zhao et al, 2022 ). Fig.…”
“…Peroxide value was calculated according to the method described by Zhao et al . (2022). Excess water and impurities of the fish meat sample were cleaned with absorbent paper.…”
Section: Methodsmentioning
confidence: 99%
“…The level of oil degradation can be determined by AV. Acid value was measured according to the method described by Zhao et al (2022). First, 1.00 g of phenolphthalein was precisely weighed and ultrasonically dissolved in 95% ethanol.…”
Section: Acid Valuementioning
confidence: 99%
“…p-Anisidine values (p-AV) p-Anisidine value was measured according to the method described by Zhao et al (2022). The fish meat sample was cleaned using absorbent paper, and the p-anisidine solution was made by dissolving 0.125 g of p-anisidine in 50 mL of glacial acetic acid.…”
Section: Peroxide Value (Pov)mentioning
confidence: 99%
“…Therefore, aquatic products have a higher risk of lipid changes due to the higher amounts of unsaturated fatty acids (UFAs) (Honold et al ., 2016; Mu et al ., 2017). Understanding fish's lipid composition is crucial to assessing how well it preserves fish (Meng et al ., 2022).…”
SummaryBy‐products of sea bass are a good source of lipids, among which viscera was the best lipid source containing 66% total lipids. Acid value, peroxide value (POV), p‐anisidine value (p‐AV), and conjugated diene value (CDV) were used to monitor oxidation. Visceral oil has a relatively higher level of POV, AV and CDV than head and belly. Radical production detected by ESR spectroscopy was also high in viscera. Fatty acid analysis showed that visceral oil of sea bass has a very high ratio of monounsaturated fatty acid, which includes oleic acid (C18:1n9), and palmitoleic acid (C16:1n9) accounting for 28.45% and 3.25% of total visceral oil and are rich in omega‐6 polyunsaturated fatty acids accounting for 34.78% of total lipids. Volatile compounds in visceral oil were low with flora and spicy oil wax aroma. Low amounts of aldehydes, ketones and alcohols indicated a low level of oxidation in the early stage of storage. ESR results indicated higher free radical level in visceral oil, which might result in the Inside‐Out quality deterioration.
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