Effect of drying processes on the occurrence of lipid oxidation‐derived 4‐hydroxy‐2‐hexenal and 4‐hydroxy‐2‐nonenal in Spanish mackerel (Scomberomorus niphonius)

Effect of drying processes on the occurrence of lipid oxidation‐derived 4‐hydroxy‐2‐hexenal and 4‐hydroxy‐2‐nonenal in Spanish mackerel (Scomberomorus niphonius)

Abstract In this study, dry‐cured Spanish mackerel (Scomberomorus niphonius, DCSM) was prepared via three different methods (hot‐air drying, cold‐air drying, and sun drying). The content of 4‐hydroxy‐2‐hexenal (HHE) and 4‐hydroxy‐2‐nonenal (HNE) derived from lipid oxidation in whole processes was in...

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Bibliographic Details
Main Authors: Kexin Cui, Nan Liu, Yong Sun, Guohui Sun, Shanshan Wang, Min Yang, Xiaoli Wang, Deqing Zhou, Yinggang Ge, Dajun Wang, Mingli Wang
Format: Article
Language:English
Published: Wiley 2023-02-01
Series:Food Science & Nutrition
Subjects:
4‐hydroxy‐2‐hexenal
4‐hydroxy‐2‐nonenal
dry‐cured spanish mackerel
lipid oxidation
occurrence
Online Access:https://doi.org/10.1002/fsn3.3138

Internet

https://doi.org/10.1002/fsn3.3138

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