Effect of marine phospholipid oxidation on food flavors

  • YOU Hailin ,
  • JIANG Lu ,
  • LIU Kaikai ,
  • LIANG Shuying ,
  • ZHAO Hui ,
  • HU Jian’en ,
  • LU Hang
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  • (College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China)

Received date: 2018-10-09

  Online published: 2019-07-08

Abstract

Marine phospholipids have attracted people’s attention due to their unique structure and biological activity. Marine phospholipids are widely found in aquatic products. Due to the high content of polyunsaturated fatty acids in marine phospholipids, many reactions may happen during processing, storage and transportation, such as lipid oxidation, non-enzymatic browning and Maillard reaction. On the one hand, the reaction products cause rancidity of aquatic products, and on the other hand, moderate phospholipids oxidation provides lipid-derived precursors, which are beneficial to the formation of unique flavor of foods. Characteristic aroma components such as alcohols, aldehydes, 2-pentylfuran and benzaldehyde have been identified in volatile flavors of aquatic products. Such flavor substances are derived from lipid oxidation and non-enzymatic browning. The combined effects of these reactions form a uniquely attractive quality and flavor of foods. Therefore, research progress on the roles of marine phospholipid oxidation and effects on food flavor were reviewed in this paper, which win provide references for studying marine phospholipid oxidation.

Cite this article

YOU Hailin , JIANG Lu , LIU Kaikai , LIANG Shuying , ZHAO Hui , HU Jian’en , LU Hang . Effect of marine phospholipid oxidation on food flavors[J]. Food and Fermentation Industries, 2019 , 45(11) : 268 -273 . DOI: 10.13995/j.cnki.11-1802/ts.018999

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