Effect of red pepper (Zanthoxylum bungeanum Maxim.) leaf extract on volatile flavor compounds of salted silver carp
Abstract Chinese red pepper (Zanthoxylum bungeanum Maxim.) leaf (ZML) extract was added to salted silver carp. The effect of ZML extract on volatile compounds formation of both dorsal and ventral muscle of salted fish was investigated. Lipid oxidation of salted fish with ZML extract was alleviated w...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2020-03-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.1380 |
| _version_ | 1797221350703628288 |
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| author | Junke Li Qiyi Liu Jing Wang Quanwen Liu Zengqi Peng |
| author_facet | Junke Li Qiyi Liu Jing Wang Quanwen Liu Zengqi Peng |
| author_sort | Junke Li |
| collection | DOAJ |
| description | Abstract Chinese red pepper (Zanthoxylum bungeanum Maxim.) leaf (ZML) extract was added to salted silver carp. The effect of ZML extract on volatile compounds formation of both dorsal and ventral muscle of salted fish was investigated. Lipid oxidation of salted fish with ZML extract was alleviated with lower peroxide value (PV) and thiobarbituric acid reactive substance (TBARS) values than that of the control. Therefore, the contents of some volatile compounds formed mainly by oxidation such as benzene, methylbenzene, 1‐octene‐3‐ol, hexanal, and methyl ketone, which attributed off‐odor of salted fish, were reduced. Principal component analysis results showed that the first principal component (PC1) and the second principal component (PC2) explained 62% and 31% of total variance, respectively, and volatile compounds of the dorsal and ventral of control group differentiated from treatment group. These results showed that ZML extract can be a source of natural antioxidants and food additives for improving flavor of salted fish. |
| first_indexed | 2024-04-24T13:04:03Z |
| format | Article |
| id | doaj.art-6e0d93aa86764401a211efee5cda5ae2 |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-04-24T13:04:03Z |
| publishDate | 2020-03-01 |
| publisher | Wiley |
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| series | Food Science & Nutrition |
| spelling | doaj.art-6e0d93aa86764401a211efee5cda5ae22024-04-05T09:21:40ZengWileyFood Science & Nutrition2048-71772020-03-01831355136410.1002/fsn3.1380Effect of red pepper (Zanthoxylum bungeanum Maxim.) leaf extract on volatile flavor compounds of salted silver carpJunke Li0Qiyi Liu1Jing Wang2Quanwen Liu3Zengqi Peng4College of Food Engineering LuDong University Yantai ChinaCollege of Food Engineering LuDong University Yantai ChinaCollege of Food Engineering LuDong University Yantai ChinaCollege of Food Engineering LuDong University Yantai ChinaCollege of Food Science and Technology National Center of Meat Quality and Safety Control Nanjing Agriculture University Nanjing ChinaAbstract Chinese red pepper (Zanthoxylum bungeanum Maxim.) leaf (ZML) extract was added to salted silver carp. The effect of ZML extract on volatile compounds formation of both dorsal and ventral muscle of salted fish was investigated. Lipid oxidation of salted fish with ZML extract was alleviated with lower peroxide value (PV) and thiobarbituric acid reactive substance (TBARS) values than that of the control. Therefore, the contents of some volatile compounds formed mainly by oxidation such as benzene, methylbenzene, 1‐octene‐3‐ol, hexanal, and methyl ketone, which attributed off‐odor of salted fish, were reduced. Principal component analysis results showed that the first principal component (PC1) and the second principal component (PC2) explained 62% and 31% of total variance, respectively, and volatile compounds of the dorsal and ventral of control group differentiated from treatment group. These results showed that ZML extract can be a source of natural antioxidants and food additives for improving flavor of salted fish.https://doi.org/10.1002/fsn3.1380dorsal musclelipid oxidationprincipal component analysisventral musclevolatile compounds |
| spellingShingle | Junke Li Qiyi Liu Jing Wang Quanwen Liu Zengqi Peng Effect of red pepper (Zanthoxylum bungeanum Maxim.) leaf extract on volatile flavor compounds of salted silver carp Food Science & Nutrition dorsal muscle lipid oxidation principal component analysis ventral muscle volatile compounds |
| title | Effect of red pepper (Zanthoxylum bungeanum Maxim.) leaf extract on volatile flavor compounds of salted silver carp |
| title_full | Effect of red pepper (Zanthoxylum bungeanum Maxim.) leaf extract on volatile flavor compounds of salted silver carp |
| title_fullStr | Effect of red pepper (Zanthoxylum bungeanum Maxim.) leaf extract on volatile flavor compounds of salted silver carp |
| title_full_unstemmed | Effect of red pepper (Zanthoxylum bungeanum Maxim.) leaf extract on volatile flavor compounds of salted silver carp |
| title_short | Effect of red pepper (Zanthoxylum bungeanum Maxim.) leaf extract on volatile flavor compounds of salted silver carp |
| title_sort | effect of red pepper zanthoxylum bungeanum maxim leaf extract on volatile flavor compounds of salted silver carp |
| topic | dorsal muscle lipid oxidation principal component analysis ventral muscle volatile compounds |
| url | https://doi.org/10.1002/fsn3.1380 |
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