The current study shows the compositional changes and oxidation development of clam (Ruditapes philippinarum, R. philippinarum) lipids and frying oils when subjected to different processing conditions. Parameters measured include acid value, peroxide value (POV), thiobarbituric acid‐reactive substances (TBARS), total oxidation (TOTOX), lipid classes, fatty acid composition, phosphatidylcholine (PC), and phosphatidylethanolamine (PE) contents together with major glycerophospholipid (GP) molecular species. Deep‐fat frying increased triacylglycerol (TAG) content and decreased the contents of PC, PE, and GP molecular species in clam in a time‐dependent manner. Meanwhile, minor amounts of free fatty acids, diacylglycerols, monoacylglycerols, and polar lipids were detected in frying oils, indicating lipid migration between the clam and frying oils. The time‐dependent increase of POV, TBARS, and TOTOX in fried clams and frying oils with concurrent reduction of docosahexenoic acid and eicosapentaenoic acid indicates extensive oxidative degradation of clam lipids. Moreover, the moisture‐rich clam aggravated the deterioration of frying oils. Consequently, deep‐fat frying significantly altered the lipid profile and decreased the nutritional value of clams.

中文翻译：

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油炸对蛤（Ruditapes philippinarum）脂质和油炸油变化的影响：成分变化和氧化性变质

目前的研究表明蛤（菲律宾蛤，菲律宾蛤）的组成变化和氧化发育。）在不同加工条件下的脂质和煎炸油。测得的参数包括酸值，过氧化物值（POV），硫代巴比妥酸反应性物质（TBARS），总氧化（TOTOX），脂质类别，脂肪酸组成，磷脂酰胆碱（PC）和磷脂酰乙醇胺（PE）的含量以及主要的甘油磷脂（ GP）分子种类。油炸可增加蛤lam中三酰甘油（TAG）的含量，并降低其PC，PE和GP分子种类的含量。同时，在煎炸油中检测到少量的游离脂肪酸，二酰基甘油，单酰基甘油和极性脂质，表明脂质在蛤油和煎炸油之间迁移。POV，TBARS，油炸蛤lam和煎炸油中的TOTOX和TOTOX，同时降低二十二碳六烯酸和二十碳五烯酸的含量表明蛤lipid脂质的广泛氧化降解。此外，富含水分的蛤加剧了煎炸油的变质。因此，深油炸可显着改变蛤lipid的脂类，降低其蛤value的营养价值。