Effects of Thermal Oxidation Interaction via Various Polar Lipid and Myofibrillar Proteins on the Aroma Formation in Large Yellow Croaker

It is a key focus in research on the interaction between different types of lipid and proteins for the aroma formation of fish. The interaction oxidation model of myofibrillar proteins and polar and non-polar lipid in different ratios was constructed to investigate the molecular mechanism of aroma formation of the large yellow croaker. The thermal interaction of lipid and protein was found to generate much more fishy compounds when the ratio of non-polar and polar lipid was 4:1. The aroma intensity reached the highest after thermal interaction at the ratio of non-polar and polar lipid was 1:1. As the proportion of non-polar lipid increased, the concentration of (E,E)-2,4-Heptadienal increased and reached 0.09 μg/g. Triglyceride was the main non-polar lipid that participated in thermal interaction with myofibrillar proteins for the formation of characteristic odorants of fish. As the amount of non-polar lipid increased, lipid oxidation and chain breakage made it easier to convert into volatile flavor compounds under the interaction of myofibrillar proteins. Further, this study provides certain support and influence for the regulation of flavor in fish processing by lipid.