Correlation between fatty acid and quality of sweet salad dressing

  • YIN Mingyu ,
  • TAKUYA Yanagisawa ,
  • RYOSUKE Matsuoka ,
  • XI Yinci ,
  • WANG Xichang
Expand
  • 1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
    2(Food Science and Technology Laboratory, Shanghai Ocean University, Shanghai 201306, China)

Received date: 2020-11-08

  Revised date: 2020-12-08

  Online published: 2021-08-20

Abstract

In this study, the sweet salad dressings were taken as the object to identify and analyze the fat content and its fatty acid composition for the building a quality evaluation model. The results showed that there were significant differences in fat content in different salad dressings. The fat content of salad dressing in QB and HS group were significantly higher than that in BL, HM, KF, WM group (P<0.05). The content of unsaturated fatty acid in salad dressing was higher which mainly was oleic acid (C18∶1 N9C) and methyl linoleate (C18∶2 N6C). Besides, the cardiovascular health index showed that salad dressing could soften blood vessels and inhibit thrombosis. And the principal component analysis method extracts 5 principal components which contribution rate was 71.41%, could be used effectively to evaluate the quality of salad dressings. Among the 6 salad dressings, QB had the best quality, while BL had the worst quality. The comprehensive evaluation method of principal component analysis combined with hierarchical cluster analysis can provide a reference for the lipid quality evaluation of different salad dressings, thus provide a theoretical basis for the development and industrial production of new salad dressings.

Cite this article

YIN Mingyu , TAKUYA Yanagisawa , RYOSUKE Matsuoka , XI Yinci , WANG Xichang . Correlation between fatty acid and quality of sweet salad dressing[J]. Food and Fermentation Industries, 2021 , 47(14) : 70 -75 . DOI: 10.13995/j.cnki.11-1802/ts.026111

References

[1] 张彩霞, 奚印慈, 柳泽琢也, 等.原味沙拉酱的营养评价与关键风味成分分析[J].食品科学, 2020, 41(2):253-258.
ZHANG C X, XI Y C, YANAGISAWA T, et al.Nutritional evaluation and analysis of volatile flavor components of plain mayonnaise[J].Food Science, 2020, 41(2):253-258.
[2] 吴芳英. 沙拉酱的研究现状及进展[J].绿色科技, 2019(20):156-158.
WU F Y.Current situation and research advances of salad dressing[J].Green Technology, 2019(20):156-158.
[3] 李可欣,丁慧璞, 周旭静, 等.金枪鱼蒸煮汁的抗氧化性、脱腥处理及其风味沙拉酱的研制[J].食品工业科技, 2020, 41(4):153-160.
LI K X, DING H P, ZHOU X J, et al.Antioxidant and deodorizing treatment of tuna steamed juice and development of its flavor salad[J].Science and Technology of Food Industry, 2020, 41(4):153-160.
[4] 尹明雨, 刘启军, 张宗毅, 等.蛋黄磷脂与大豆磷脂调节失血应激性糖脂紊乱作用比较[J].食品与发酵工业, 2020, 46(23):35-40.
YIN M Y, LIU Q J, ZHANG Z Y, et al.Comparative of the effects of egg yolk phospholipid and soybean phospholipid in regulating stress-induced hypoglycemia[J].Food and Fermentation Industries, 2020, 46(23):35-40.
[5] 范海芳, 刘茵, 叶林峰, 等.沙拉酱黏度降低原因分析[J].农产品加工, 2019(20):61-63.
FAN H F, LIU Y, YE L F, et al.Analysis about the reasons for the viscosity reduction of salad dressing[J].Agricultural Products Industry, 2019(20):61-63.
[6] TAN J Z, SILVANA M, WANG Y, et al.Interlaboratory measurement of rheological properties of tomato salad dressing[J].Journal of Food Science, 2019, 84(11):3 204-3 212.
[7] FAO/WHO Ad Hoe Expert Committee.Energy and Protein Requirements[M].Rome:FAO Nutrition Meeting Report Series, 1973.
[8] PELLETT P L, YONG V R.Nutritional Evaluation of Protein Foods[M].Tokyo:The United National University Publishing Company, 1980.
[9] FOLCH J M, LEE M S S G, SLOANE-STANLEY G H.A simple method for the isolation and purification of total lipids from animal tissues[J].Journal of Biological Chemistry, 1957, 22(6):24-36.
[10] 牛琛. 沙拉酱对青椒风味的影响[D].上海:上海海洋大学, 2019.
NIU C.Effect of mayonnaise on flavor of green peppers[D].Shanghai:Shanghai Ocean University, 2019.
[11] DINCER M T, AYDIN I.Comparing proximate composition and fatty acid profile changes of Jinga shrimps (Metapenaeus affinis H.Milne Edwards, 1837) after frying[J].Deutsche Lebensmittel-Rundschau, 2016, 112(12):547-552.
[12] KÜÇÜKGÜEM A, YANAR Y, ÇELIK M, et al.Fatty acids profile, atherogenic, thrombogenic, and polyene lipid indices in golden grey mullet (Liza aurata) and gold band goatfish (Upeneus moluccensis) from Mediterranean Sea[J].Journal of Aquatic Food Product Technology, 2018, 27(8):912-918.
[13] 李勋兰, 洪林, 杨蕾, 等.11个柑橘品种果实营养成分分析与品质综合评价[J].食品科学, 2020, 41(8):228-233.
LI X L, HONG L, YANG L, et al.Analysis of nutritional components and comprehensive quality evaluation of citrus fruit from eleven varieties[J].Food Science, 2020, 41(8):228-233.
[14] TEKIN Z H, KARASU S.Cold-pressed flaxseed oil by-product as a new source of fat replacers in low-fat salad dressing formulation:Steady, dynamic and 3-ITT rheological properties[J/OL].Journal of Food Processing and Preservation, 2020.DOI:10.1111/JFPP-14650.
[15] 张艳霞, 谢成民, 周纷, 等.两种养殖模式大黄鱼肌肉营养价值评价及主体风味物质差异性分析[J].食品科学, 2020, 41 (8):220-227.
ZHANG Y X, XIE C M, ZHOU F, et al.Evaluation of muscle nutritional value and differences in main flavor substances of Pseudosciaena crocea in two cultivation modes[J].Food Science, 2020, 41 (8):220-227.
[16] WANG H L, CHEN X, ZHANG J, et al.Postmortem changes in the freshness and volatile compounds of grass carp (Ctenopharyngodon Idella)[J].Journal of Food Measurement and Characterization, 2020, 14(1):584-596.
[17] QIAN X L, FAN X Y, TAO N P, et al.Migration of lipid and other components and formation of micro/nano-sized colloidal structure in Tuna (Thunnus obesus) head soup[J].LWT, 2019, 111:69-76.
[18] WU N, FU X Y, WANG X C, et al.Effects of dietary replacement of fish oil by vegetable oil on proximate composition and odor profile of hepatopancreas and gonad of Chinese mitten crab (Eriocheir sinensis)[J/OL].Journal of Food Biochemistry, 2019.DOI:10.1111/jfbc.12646.
[19] ZHANG L, YIN M Y, WANG X C.Meat texture, muscle histochemistry and protein composition of Eriocheir sinensis with different size traits[J/OL].Food Chemistry, 2021.DOI:10.1016/j.foodchem.2020.127632.
[20] TU L D, WU X G, WANG X C, et al.Effects of fish oil replacement by blending vegetable oils in fattening diets on nonvolatile taste substances of swimming crab (Portunus trituberculatus)[J].Journal of Food Biochemistry, 2020.DOI:10.1111/jfbc.13345.
[21] LIU Q, DU S, WYK B J V, et al.Niching particle swarm optimization based on Euclidean distance and hierarchical clustering for multimodal optimization[J].Nonlinear Dynamics, 2020, 99(3):2 459-2 477.
[22] RAWLINSON C, JONES D, RAKSHIT S, et al.Hierarchical clustering of MS/MS spectra from the firefly metabolome identifies new lucibufagin compounds[J].Scientific Reports, 2020, 10(1):6 043.
[23] GAO X, CHENG Z, HUO W.Anomaly location method for QAR data based on principal component analysis hierarchical clustering[J/OL].IOP Conference Series Materials Science and Engineering, 2020.DOI:10.1088/1757-899x/790/1/012085.
[24] LIU H, DONG H, GE J, et al.High-Precision Sensor tuning of proton precession magnetometer by combining principal component analysis and singular value decomposition[J].IEEE Sensors Journal, 2019, 19(21):9 688-9 696.
[25] 潘少香, 孟晓萌, 郑晓冬, 等.基于ICP-MS的不同品种柑橘中矿物元素的差异性分析[J].现代食品科技, 2020, 36(8):333-339.
PAN S X, MENG X M, ZHENG X D, et al.Determination of trace elements in species of citrus from different growing areas by microwave digestion-ICP-MS and their difference analysis[J].Modern Food Science and Technology, 2020, 36(8):333-339.
[26] 张强. 面向聚类评价的有效内部指标框架研究[D].合肥:安徽大学, 2020.
ZHANG Q.Research on effective internal index framework for cluster evaluation[D].Hefei:Anhui University, 2020.
Outlines

/