Effect of Zanthoxylum bungeanum Maxim on the Lipid Oxidation and Fatty Acid Composition of Dry-Cured Fish During Processing
© 2016 Wiley Periodicals, Inc. The Chinese traditional dry-cured grass carp fish (Layú) was processed without (A) and with (B, 2%, W/W) Chinese prickly ash, Zanthoxylum Bungeanum Maxim, and the lipid oxidation and fatty acid composition of Layú were investigated. The addition of Chinese prickly ash...
| Main Authors: | , , , , |
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| Format: | Journal Article |
| Published: |
Wiley Online Library
2017
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| Online Access: | http://hdl.handle.net/20.500.11937/57911 |
| _version_ | 1848760130035777536 |
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| author | Zhang, J. Xu, D. Zhao, X. Mo, H. Fang, Zhongxiang |
| author_facet | Zhang, J. Xu, D. Zhao, X. Mo, H. Fang, Zhongxiang |
| author_sort | Zhang, J. |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | © 2016 Wiley Periodicals, Inc. The Chinese traditional dry-cured grass carp fish (Layú) was processed without (A) and with (B, 2%, W/W) Chinese prickly ash, Zanthoxylum Bungeanum Maxim, and the lipid oxidation and fatty acid composition of Layú were investigated. The addition of Chinese prickly ash showed no significant differences (P > 0.05) on the nutritional contents of Layú, but significantly inhibited the increase of ratio of polar oil, the content of free fatty acid, peroxide value and TBA (P < 0.05). It also inhibited the increase of saturated fatty acids in oil, and the decrease of the content of polyunsaturated fatty acid and polyunsaturated fatty acids during processing. Z. Bungeanum Maxim could effectively delay lipid oxidative decomposition. The contents of DHA and EPA were significantly higher (P < 0.05) in Layú B than Layú A. It can be concluded that Z. Bungeanum Maxim can display a protective effect against lipid oxidation during dry-cured fish processing. Practical Application: The addition of Chinese prickly ash can significantly inhibit the increase of ratio of polar oil, the content of free fatty acid, peroxide value and TBA (P < 0.05). Z. Bungeanum Maxim can effectively delay lipid oxidative decomposition and improve the quality of Layú. |
| first_indexed | 2025-11-14T10:10:53Z |
| format | Journal Article |
| id | curtin-20.500.11937-57911 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T10:10:53Z |
| publishDate | 2017 |
| publisher | Wiley Online Library |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-579112017-11-20T08:58:24Z Effect of Zanthoxylum bungeanum Maxim on the Lipid Oxidation and Fatty Acid Composition of Dry-Cured Fish During Processing Zhang, J. Xu, D. Zhao, X. Mo, H. Fang, Zhongxiang © 2016 Wiley Periodicals, Inc. The Chinese traditional dry-cured grass carp fish (Layú) was processed without (A) and with (B, 2%, W/W) Chinese prickly ash, Zanthoxylum Bungeanum Maxim, and the lipid oxidation and fatty acid composition of Layú were investigated. The addition of Chinese prickly ash showed no significant differences (P > 0.05) on the nutritional contents of Layú, but significantly inhibited the increase of ratio of polar oil, the content of free fatty acid, peroxide value and TBA (P < 0.05). It also inhibited the increase of saturated fatty acids in oil, and the decrease of the content of polyunsaturated fatty acid and polyunsaturated fatty acids during processing. Z. Bungeanum Maxim could effectively delay lipid oxidative decomposition. The contents of DHA and EPA were significantly higher (P < 0.05) in Layú B than Layú A. It can be concluded that Z. Bungeanum Maxim can display a protective effect against lipid oxidation during dry-cured fish processing. Practical Application: The addition of Chinese prickly ash can significantly inhibit the increase of ratio of polar oil, the content of free fatty acid, peroxide value and TBA (P < 0.05). Z. Bungeanum Maxim can effectively delay lipid oxidative decomposition and improve the quality of Layú. 2017 Journal Article http://hdl.handle.net/20.500.11937/57911 10.1111/jfpp.12894 Wiley Online Library restricted |
| spellingShingle | Zhang, J. Xu, D. Zhao, X. Mo, H. Fang, Zhongxiang Effect of Zanthoxylum bungeanum Maxim on the Lipid Oxidation and Fatty Acid Composition of Dry-Cured Fish During Processing |
| title | Effect of Zanthoxylum bungeanum Maxim on the Lipid Oxidation and Fatty Acid Composition of Dry-Cured Fish During Processing |
| title_full | Effect of Zanthoxylum bungeanum Maxim on the Lipid Oxidation and Fatty Acid Composition of Dry-Cured Fish During Processing |
| title_fullStr | Effect of Zanthoxylum bungeanum Maxim on the Lipid Oxidation and Fatty Acid Composition of Dry-Cured Fish During Processing |
| title_full_unstemmed | Effect of Zanthoxylum bungeanum Maxim on the Lipid Oxidation and Fatty Acid Composition of Dry-Cured Fish During Processing |
| title_short | Effect of Zanthoxylum bungeanum Maxim on the Lipid Oxidation and Fatty Acid Composition of Dry-Cured Fish During Processing |
| title_sort | effect of zanthoxylum bungeanum maxim on the lipid oxidation and fatty acid composition of dry-cured fish during processing |
| url | http://hdl.handle.net/20.500.11937/57911 |