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Effect of Antioxidants on the Lipid Oxidation and Flavor of Microwave-assistant Dried Silver Carp (Hypophthalmichthys molitrix) Slices

Author

Listed:
  • Fu, Xiangjin
  • Li, Zhonghai
  • Lin, Qinglu
  • Xu, Shiying

Abstract

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.

Suggested Citation

  • Fu, Xiangjin & Li, Zhonghai & Lin, Qinglu & Xu, Shiying, 2012. "Effect of Antioxidants on the Lipid Oxidation and Flavor of Microwave-assistant Dried Silver Carp (Hypophthalmichthys molitrix) Slices," Journal of Food Research, Canadian Center of Science and Education, vol. 1(4).
    • Handle: RePEc:ags:aesjfr:405033
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    File URL: https://ageconsearch.umn.edu/record/405033/files/20061-71396-1-PB.pdf
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