Abstract
SummaryBy‐products of sea bass are a good source of lipids, among which viscera was the best lipid source containing 66% total lipids. Acid value, peroxide value (POV), p‐anisidine value (p‐AV), and conjugated diene value (CDV) were used to monitor oxidation. Visceral oil has a relatively higher level of POV, AV and CDV than head and belly. Radical production detected by ESR spectroscopy was also high in viscera. Fatty acid analysis showed that visceral oil of sea bass has a very high ratio of monounsaturated fatty acid, which includes oleic acid (C18:1n9), and palmitoleic acid (C16:1n9) accounting for 28.45% and 3.25% of total visceral oil and are rich in omega‐6 polyunsaturated fatty acids accounting for 34.78% of total lipids. Volatile compounds in visceral oil were low with flora and spicy oil wax aroma. Low amounts of aldehydes, ketones and alcohols indicated a low level of oxidation in the early stage of storage. ESR results indicated higher free radical level in visceral oil, which might result in the Inside‐Out quality deterioration.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call