Affiliation:
1. College of Food Science and Engineering Dalian Ocean University Dalian China
2. Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian China
3. Jiangsu Key Laboratory of Marine Bioresources and Environment Jiangsu Ocean University Lianyungang China
Abstract
AbstractSea urchin gonads (SUGs) are rich in phospholipid (PL) which is easily oxidized and hydrolyzed during cold storage. PL changes were evaluated to clarify the quality changes of sea urchins during 72 h storage at 4°C. During storage at 4°C, PL content decreased, including phosphatidylethanolamine and phosphatidylinositol content decreased significantly and lysophosphatidylcholine (LPC) was detected after 36 h storage. At the same time, phospholipase C and phospholipase D remained active, and the content of free choline and free fatty acids increased, suggesting that PL was hydrolyzed. The addition of n‐butanol inhibited the activity of phospholipases C and D, decrease of total PL content, and the production of LPC and free choline, indicating that phospholipase‐mediated hydrolysis of PL in gonads occurred during refrigeration. The addition of vitamin E inhibited lipoxygenase, reduced lipid peroxidation (POV), and thiobarbituric acid reactive substances. It indicated that lipoxygenase in SUG mediated the oxidative degradation of PL during cold storage.
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology