Effect of Multiple Freeze-Thaw Cycles on Lipid Degradation and Lipid Oxidation of Grass Carp Surimi Containing Different Amounts of Pork Back Fat.

Relationship between lipid composition and lipase enzymes For samples subjected to repeated freezing and thawing, there was no correlation between neutral lipid content and the three lipase activities in surimi samples with 0%, 5%, 10%, and 15% added fat (p>0.05). There was a significant negative correlation (p<0.05) or extremely significant negative correlation (p<0.01) between free fatty acids and the three lipase activities in all samples, and a significant negative correlation (p<0.05) or extremely significant negative correlation (p<0.01) between phospholipids and the three lipase activities, indicating that lipase changed phospholipids into free fatty acids ( Qiu et al., 2013 ).

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Subjected to repeated freezing and thawing, the PVs of surimi generally showed an increasing trend, a result that was consistent with the finding of Nikoo et al.

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