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Impact of vinegar acetic acid on hydrolysis and oxidation of lipids in tissues of the oyster, Crassostrea gigas, at 37 degrees C

Sajiki, J., Takahashi, H., Takahashi, K.
Journal of agricultural and food chemistry 1995 v.43 no.6 pp. 1467-1471
oysters, Crassostrea gigas, pickled foods, acetic acid, lipids, hydrolysis, oxidation, polyunsaturated fatty acids, saturated fatty acids, phospholipids, triacylglycerols, lipid peroxidation, animal glands
Diarrhetic shellfish poisoning symptoms following the ingestion of vinegar-pickled oysters could reflect free polyunsaturated fatty acids (PUFA) or their oxidation products. Oyster digestive glands (DGLs) were treated with 4% acetic acid (vinegar), and the degradation of lipids at 37 degrees C was investigated. A significant decrease in total fatty acid in phospholipid (PL) and an increase in free fatty acid were observed after the treatment of DGLs with acetic acid. Saturated fatty acids were released from triglyceride (TG) and PL at the same level. On the other hand, the amount of PUFA released from TG was 1.5 times higher than that from PL. Lipid oxidation products increased in the acid-treated oyster DGLs. PUFA and lipid oxidation products in DGLs treated with the acid were higher than that in PBS-treated ones at 37 degrees C. Acetic acid was considered to have an impact on the release of PUFA formation in the raw oysters.