Storage evolution in non-volatile and volatile lipid oxidation products of salted large yellow croaker based on targeted lipidomics and GC-MS analysis.

The hydroxylation and epoxidation of lipids rich in polyunsaturated fatty acids (PUFAs) are significant processes that cannot be overlooked. In this study, the concentrations of non-volatile and volatile compounds derived from lipid oxidation significantly increased during storage of salted large yellow croaker. In which epoxy-fatty acids demonstrated greater stability and steadily accumulated throughout the entire process. The precursors for non-volatile lipid oxidation secondary products included linoleic acid, α-linolenic acid, arachidonic acid, eicosapentaenoic acid, and docosahexaenoic acid. Additionally, compounds such as 1-penten-3-one, decanal, etc., which belong to alcohol, aldehyde, hydrocarbon, ester, and ketone, were identified as key variables. Correlation analysis revealed that non-volatile compounds exhibited a positive correlation with esters and linear alcohols, while showing a negative correlation with aldehydes, ketones, and linear alcohols. These findings have profound implications for a deeper understanding of the complex oxidation processes involved in the storage of salted marine fish with high levels of PUFAs.