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Impact of Frying on Changes in Clam (Ruditapes philippinarum) Lipids and Frying Oils: Compositional Changes and Oxidative Deterioration |
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| Authors: | Zhong-Yuan Liu Da-Yong Zhou Kanyasiri Rakariyatham Hong-Kai Xie De-Yang Li Bei-Wei Zhu Fereidoon Shahidi |
| Affiliation: | 1. School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan No. 1, Ganjingzi District, Dalian, 116034 PR China;2. School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan No. 1, Ganjingzi District, Dalian, 116034 PR China National Engineering Research Center of Seafood, Qinggongyuan No. 1, Ganjingzi District, Dalian, 116034 PR China;3. Beijing Advanced Innovation Centre of Food Nutrition and Human Health, China Agricultural University, Qinghua East Road, Haidian District, Beijing, 100083 China;4. School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan No. 1, Ganjingzi District, Dalian, 116034 PR China National Engineering Research Center of Seafood, Qinggongyuan No. 1, Ganjingzi District, Dalian, 116034 PR China Beijing Advanced Innovation Centre of Food Nutrition and Human Health, China Agricultural University, Qinghua East Road, Haidian District, Beijing, 100083 China Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center, Dagu South Road, Hexi District, Tianjin, 300457 PR China;5. Department of Biochemistry, Memorial University of Newfoundland, 230 Elizabeth Ave., St. John's, NL, A1B3X9 Canada |
| Abstract: | The current study shows the compositional changes and oxidation development of clam (Ruditapes philippinarum, R. philippinarum) lipids and frying oils when subjected to different processing conditions. Parameters measured include acid value, peroxide value (POV), thiobarbituric acid-reactive substances (TBARS), total oxidation (TOTOX), lipid classes, fatty acid composition, phosphatidylcholine (PC), and phosphatidylethanolamine (PE) contents together with major glycerophospholipid (GP) molecular species. Deep-fat frying increased triacylglycerol (TAG) content and decreased the contents of PC, PE, and GP molecular species in clam in a time-dependent manner. Meanwhile, minor amounts of free fatty acids, diacylglycerols, monoacylglycerols, and polar lipids were detected in frying oils, indicating lipid migration between the clam and frying oils. The time-dependent increase of POV, TBARS, and TOTOX in fried clams and frying oils with concurrent reduction of docosahexenoic acid and eicosapentaenoic acid indicates extensive oxidative degradation of clam lipids. Moreover, the moisture-rich clam aggravated the deterioration of frying oils. Consequently, deep-fat frying significantly altered the lipid profile and decreased the nutritional value of clams. |
| Keywords: | Clam Deep-fat frying Lipid oxidation Glycerophospholipid molecular species Nutrition value |