Exploring the effects of lipid oxidation and free fatty acids on the development of volatile compounds in grouper during cold storage based on multivariate analysis

• DOI: 10.1016/j.fochx.2023.100968
• Publication Date: 2023-10-27T00:56:24Z
• Authors: Yuanming Chu; Jun Mei; Jing Xie
• Keywords: Lipid Oxidation

To investigate the relationship between lipid oxidation and development of volatile compounds (VOCs) in grouper during cold storage, lipids were extracted from as a single-factor study to avoid complex interactions microorganisms proteins. Lipid storage content 12 long-chain fatty acids (FAs) evaluated. The HS-SPME-GC-MS technique was used analyze VOCs lipids, total 13 key VOCs, primarily comprising alcohols aldehydes, screened. Pearson correlation analysis showed strong acorrelation these which influenced overall flavor oxidation, mainly involving secondary polyunsaturated acids, such eicosapentaenoic acid (EPA) docosahexaenoic (DHA). Possible solutions for deterioration proposed, providing reference maintaining quality regulating formation.