Science and Technology of Food Industry

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CN   11-1759/TS
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LI Jun-ke, LIU Sen-xuan, LIU Shi-xin, CUI Bao-wei, CUI Yu-qing, PENG Zeng-qi. Effect of Zanthoxylum bungeanum Maxim.leaf extract on the lipid oxidation and fat acid composition of salted silver carp[J]. Science and Technology of Food Industry, 2015, (15): 109-113. DOI: 10.13386/j.issn1002-0306.2015.15.015
Citation: LI Jun-ke, LIU Sen-xuan, LIU Shi-xin, CUI Bao-wei, CUI Yu-qing, PENG Zeng-qi. Effect of Zanthoxylum bungeanum Maxim.leaf extract on the lipid oxidation and fat acid composition of salted silver carp[J]. Science and Technology of Food Industry, 2015, (15): 109-113. DOI: 10.13386/j.issn1002-0306.2015.15.015
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Effect of Zanthoxylum bungeanum Maxim.leaf extract on the lipid oxidation and fat acid composition of salted silver carp

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    • Abstract
  • The effect of Zanthoxylum bungeanum Maxim. leaf( ZML) extract on fat composition of salted silver carp was measured during the processing time,and the effect of ZML extract on lipid oxidation of salted silver carp was indicated.Results showed that the treatment salted fish had higher lipid content than control( p > 0.05) and lower free fatty acid percent( p < 0.05).With the growing addition of extract,the peroxide value( POV) and thiobarbituric acid reactive substances( TBARS) values were decreased rapidly( p < 0.05). An amount of 0.03% extract could inhibit the oxidation of salted fish and form excellent flavor,good color,lustre,and taste.
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