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Abstract
ABSTRACTLipolysis and lipid oxidation of intramuscular lipids during the dry-curing process of white amur bream (Parabramis pekinensis) were studied. All lipolytic enzyme activities decreased (p < 0.05) at the end of the process. The lipoxygenase activity increased during wet-salting (p < 0.05) and then decreased until the end of the process (p < 0.05). The daily variation of free fatty acids was correlated with those of the peroxide value (r = 0.976, p < 0.01) and thiobarbituric acid-reactive substances (r = 0.922, p < 0.01), respectively. These results suggest that lipolysis promotes lipid oxidation during the processing of dry-cured fish.
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