Shen, Shi-Ke published the artcileMonitoring the lipid oxidation and flavor of Russian sturgeon fillets treated with low temperature vacuum heating: formation and relationship, Formula: C22H32O2, the publication is Journal of the Science of Food and Agriculture (2022), 102(11), 4609-4619, database is CAplus and MEDLINE.
Sturgeon is one of the most precious fish resources worldwide. Low temperature vacuum heating (LTVH) has been confirmed as a good way of maintaining food quality. However, there is a lack of in-depth studies assessing the impact of LTVH on lipid oxidation and flavor formation. The present study compared the effect of LTVH and traditional cooking on lipid oxidation and flavor of sturgeon fillets. In total, 13 fatty acids were detected, of which polyunsaturated fatty acids content was the highest (P < 0.05). LTVH prevented the formation of conjugated diene and thiobarbituric acid reactive substances (P < 0.05), as manifested by an increased signal intensity of free radicals of ESR. The characteristic peaks intensity of lipid by Raman at 970 cm-1, 1080 cm-1 and 1655 cm-1 were reduced, whereas peaks at 1068 cm-1 and 1125 cm-1 displayed the opposite trend. Confocal fluorescence microscopy showed that the lipids particles were reduced and distributed more evenly with an increase in heating temperature Principal component anal. of electronic nose cannot effectively sep. all groups; however, gas chromatog.-ion migration spectrometry showed that the volatile flavor compounds were relatively stable during LTVH. Correlation anal. of all the above lipid oxidation indexes and characteristic flavor substances showed that each treatment group was located in different quadrants and demonstrated great differentiation. Overall, the results of the present study support the view that LTVH is a healthier way of cooking.
Journal of the Science of Food and Agriculture published new progress about 6217-54-5. 6217-54-5 belongs to catalysis-chemistry, auxiliary class Alkenyl,Carboxylic acid,Aliphatic hydrocarbon chain,Metabolic Enzyme,RAR/RXR,Natural product, name is Docosahexaenoic Acid, and the molecular formula is C3H6F3N, Formula: C22H32O2.
Referemce:
https://courses.lumenlearning.com/boundless-chemistry/chapter/catalysis/,
Catalysis – Wikipedia