Abstract
Fish lipid is highly susceptible to oxidation, resulting in accumulation of toxic substances reactive carbonyl compounds (RCCs), the reduction of nutritional value, and the production of odorous substances. In this study, the effect of yeast (Saccharomyces uvarum) on RCCs, fat acid composition, volatiles, and sensory traits in silver carp mince stored at 4°C was evaluated. Yeast eliminated malondialdehyde, 4‐hydroxyl‐2‐hexenal, and 4‐hydroxyl‐2‐nonenal by about 80%, 68%, and 60%, which increased by about 170%, 340%, and 300% in the control, respectively. Yeast helped retain about 80% of the polyunsaturated fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), respectively; only about 53% and 46% of EPA and DHA, respectively, were maintained in the control. Yeast removed off‐odors hexanal, nonanal, and decenal, resulting in enhanced sensory traits. These findings were economically important for improving the quality of fish products. It might present an approach to improve the flavor of fish products.
Highlights
S. uvarum, about their activity of aldehyde dehydrogenase; the results showed that the S. uvarum had the highest activity
The present study evaluates the effect of S. uvarum on preventing lipid in silver carp mince during cold storage from oxidation
alcohol dehydrogenase (ADH) catalyzes the reduction of aldehydes; aldehyde dehydrogenase (ALDH) catalyzes the irreversible oxidation of aldehydes into their corresponding carboxylic acids; and aldehyde oxidase (AOX) and aldehyde deformylating oxygenase (ADO) convert aldehydes into corresponding acids and alkanes, respectively (Foo, Susanto, Keasling, Susanto, & Keasling, 2017)
Summary
Live silver carp (average weight of about 2 kg/fish) was purchased from a local fishery market. After 3 day of cold storage, only about 50% of EPA and DHA in silver carp mince remained, whereas with yeast treatment, about 80% remained Hexanal, nonanal, decenal, 1‐hexanol, 1‐octen‐3‐ ol, and 2‐ethyl‐1‐hexanol were identified as the characteristic volatile compounds of silver carp (Zhou, Chong, Ding, Chong, Ding, Gu, & Liu, 2016) Their odors were described as grassy, fishy and grassy, green and fatty, oxidized oil and fishy, grassy, mushroom‐like, and TA B L E 2 Effect of yeast on the fatty acid composition (g/100 g fat) of silver carp mince during cold storage. The strength of grassy, fishy, oxidized oil‐like, and mushroom‐like odors of the control mince increased, whereas the sweet–fruity flavor decreased. The present results show that yeast could reduce the off‐odor volatile but increase the content of aroma substances as well
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