Quality assessment of large yellow croaker (<i>Larimichthys crocea</i>) roe oil before and after refining

Zhang, Lingyun; Wei, Wei; Huang, Luyao; Zheng, Tingting; Zhong, Rongbin; Pang, Jie; Chen, Lijiao; Cheng, Wenjian; Peng, Liang

doi:10.1039/d0ra09546j

Cited by 3 publications

(4 citation statements)

References 34 publications

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“…PV mainly primarily reflects the presence of hydroperoxides and serves as a crucial indicator for assessing oil quality and the degree of oxidation [49]. As shown in Table 3, there was no significant reduction in the peroxide value when comparing degummed and deacidified fish oil with crude fish oil (p > 0.05).…”

Section: Physicochemical Properties Of Dotted Gizzard Shad Oilmentioning

confidence: 95%

Optimization of Extraction and Refining Parameters of Oil from Dotted Gizzard Shad (Konosirus punctatus)

Guo,

Shao,

Sun

et al. 2024

Foods

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To address the challenges associated with resource inefficiency, low extraction rates, environmental concerns, and high energy consumption in traditional fish oil production from dotted gizzard shad (Konosirus punctatus), a novel approach is needed. This study aimed to develop and evaluate two innovative methods for fish oil extraction and refinement, focusing on their effects on fish oil quality, fatty acid profile, and volatile compound composition throughout the respective processes. The findings of the study revealed that the ethanol-assisted enzymatic extraction method surpassed the conventional enzymatic approach in extraction efficiency, achieving an optimal extraction rate of 74.94% ± 0.45% under optimized process conditions. Moreover, the ethanol-NaOH one-step degumming and deacidification method proved effective in simultaneously removing phospholipids and free fatty acids. Under optimal conditions, a notable reduction in phospholipid content in dotted gizzard shad oil, from 6.80 ± 0.01 mg/g to 1.18 ± 0.01 mg/g, and a substantial decrease in acid value, from 3.31 mg/g to 0.31 mg/g, were observed. In summary, the study analyzed the physicochemical properties, fatty acid composition, and volatile components of fish oil before and after refinement. The refining process was found to preserve the fatty acid composition while efficiently eliminating hydroperoxides and reducing unpleasant odors in the crude oil.

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Section: Physicochemical Properties Of Dotted Gizzard Shad Oilmentioning

confidence: 95%

Optimization of Extraction and Refining Parameters of Oil from Dotted Gizzard Shad (Konosirus punctatus)

Guo,

Shao,

Sun

et al. 2024

Foods

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“…According to our previous studies, LYCR is not only a source of high-quality protein but also rich in C20:5n3 (eicosapentaenoic acid, EPA) and C22:6n3 (docosahexaenoic acid, DHA), which are beneficial to lipid metabolism . Based on what we know, current research on LYCR mainly focused on LYCR phospholipids, − LYCR isolated proteins, LYCR oil, and LYCR hydrolysates . However, the development of fish roe products of LYCR is still necessary.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, Flavor, and Microbial Dynamic Changes of Cured Large Yellow Croaker (Larimichthys crocea) Roe

Lei

Huo

et al. 2023

ACS Food Sci. Technol.

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This study aimed to investigate the correlation among the amino acids, fatty acids composition, flavor compounds, and microbial dynamic changes of cured large yellow croaker (Larimichthys crocea) roe (LYCR) with different salt additions (0, 4, 10, 16%, w/w) by the metabolomics and macrogenomics approaches. A total of 22 amino acids, 33 fatty acids, and 57 volatile compounds were detected in cured LYCR. Acinetobacter and Rhodococcus were the dominant genera for 0 and 16% salt-added LYCR, respectively, and Staphylococcus dominated in the 4 and 10% salt-added LYCR. Based on correlation analysis, Staphylococcus was the main influencing factor in the flavor formation of cured LYCR, which was highly associated with fatty acid degradation as well as amino acid degradation pathways, contributing to ester production. These findings were very meaningful for elucidating the flavor formation mechanism, optimizing the curing process, and controlling the product quality of cured fish roe.

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“…These characteristics have driven interest in developing fish oil as functional food ingredients or supplements. In this regard, it is well known that large yellow croaker ( Larimichthys crocea ) roe oil is an excellent source of ω‐3 PUFAs and besides to the direct consumption of fish oil 5 . However, fish oil is susceptible to oxidation because of the high levels of ω‐3 PUFAs it contains.…”

Section: Introductionmentioning

confidence: 99%

“…In this regard, it is well known that large yellow croaker (Larimichthys crocea) roe oil is an excellent source of ω-3 PUFAs and besides to the direct consumption of fish oil. 5 However, fish oil is susceptible to oxidation because of the high levels of ω-3 PUFAs it contains. Oxidation of fish oils leads to the loss of nutrients because of the formation of toxic compounds.…”

Section: Introductionmentioning

confidence: 99%

Antioxidative properties of fish roe peptides combined with polyphenol on the fish oil oleogel

et al. 2022

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BACKGROUND This study aimed to investigate the effects of large yellow croaker (Larimichthys crocea) roe protein hydrolysate (LYCPH)–polyphenol (catechin (CA), gallic acid (GA), and tannic acid (TA)) conjugates on the oxidative stability of fish oil in an oleogel system. RESULTS Scanning electron microscopy and Fourier transform infrared spectroscopy suggested that the LYCPH–polyphenol conjugates were nearly spherical and non‐covalent and that covalent effects could coexist between LYCPH and polyphenols. LYCPH–TA exhibited the highest ABTS scavenging, reducing capacities, and emulsifying stability. Raman spectra and chemometrics revealed that LYCPH–TA loaded with oleogels had the best oxidative stability. Additionally, 32 volatile compounds were identified in fish oil by headspace gas chromatography–ion mobility spectrometry. CONCLUSION Overall, this study demonstrated that fish oil oleogels loaded with LYCPH–polyphenol conjugates could inhibit fish oil oxidation. © 2022 Society of Chemical Industry.

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Quality assessment of large yellow croaker (Larimichthys crocea) roe oil before and after refining

Abstract: This research aimed to assess the quality of the large yellow croaker (Larimichthys crocea) roe oil before and after refining.

Cited by 3 publications

References 34 publications

Optimization of Extraction and Refining Parameters of Oil from Dotted Gizzard Shad (Konosirus punctatus)

Optimization of Extraction and Refining Parameters of Oil from Dotted Gizzard Shad (Konosirus punctatus)

Physicochemical, Flavor, and Microbial Dynamic Changes of Cured Large Yellow Croaker (Larimichthys crocea) Roe

Antioxidative properties of fish roe peptides combined with polyphenol on the fish oil oleogel

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