文章基本信息
- 标题：Effect of Antioxidants on the Lipid Oxidation and Flavor of Microwave-assistant Dried Silver Carp (Hypophthalmichthys molitrix) Slices
- 本地全文：下载
- 作者：Xiangjin Fu ; Zhonghai Li ; Qinglu Lin 等
- 期刊名称：Journal of Food Research
- 印刷版ISSN：1927-0887
- 电子版ISSN：1927-0895
- 出版年度：2012
- 卷号：1
- 期号：4
- 页码：134
- DOI：10.5539/jfr.v1n4p134
- 出版社：Canadian Center of Science and Education
- 摘要：
Silver carp slices were dried using microwave, and the effect of vitamin C (VC) and tea polyphenols (TP) on the quality of the dried fish slices were evaluated. The lipid oxidation, flavor, and content of fat, eicosapentaenoic (EPA), docosahexaenoic acid (DHA), earthy-musty off-odor compounds were compared among the dried slices. Marinating with VC and TP significantly protected the lipid from oxidation. Samples treated with TP (0.2 g/100 mL) retained the most of DHA and EPA, while restricting fishy off-odors. About 50% of geosmin and 70% of 2-methylisoborneol, the earthy-musty off-odor compounds, were removed by marinating with VC (0.4 g/100 mL) combined with microwave drying.
