Effects of different filling media on the oxidation and lipid quality of canned silver carp (Hypophthalmichthys molitrix)

2011 ◽  
Vol 46 (6) ◽  
pp. 1149-1156 ◽  
Author(s):  
Mahmood Naseri ◽  
Masoud Rezaei ◽  
Sohrab moieni ◽  
Hedayat Hosseini ◽  
Soheyl Eskandari
Keyword(s):  
Silver Carp ◽  
Hypophthalmichthys Molitrix ◽  
Lipid Quality

Effects of Coriander (Coriandrum sativum L.) and Garlic (Allium sativum L.) Essential Oil on the Quality and Fishy Smells During Refrigerated Storage of Restructured Product from Silver Carp (Hypophthalmichthys molitrix) Surimi

2019 ◽  
Vol 11 (10) ◽  
pp. 1470-1476 ◽  
Author(s):  
Dehua Zhang ◽  
Yaoguang Zhong
Keyword(s):  
Essential Oil ◽  
Allium Sativum ◽  
Silver Carp ◽  
Refrigerated Storage ◽  
Hypophthalmichthys Molitrix ◽  
Restructured Product ◽  
Frozen Surimi ◽  
Water Holding ◽  
Garlic Essential Oil

In order to study the effect of natural plant essential oil on the fishy smell and refrigeration quality of surimi products, silver carp surimi was treated with 2 mL/100 g coriander essential oil, 2 mL/100 g garlic essential oil, 1 mL/100 g coriander essential oil with 1 mL/100 g garlic essential oil, respectively. The deodorization and preservation effects of coriander and garlic essential oil on frozen surimi products were analyzed by means of electronic nose, sensory evaluation, whiteness, texture, total colonies, volatile base total nitrogen (TVB-N), water holding capacity and NMR detection. The results showed that coriander and garlic essential oils could effectively reduce the fishy smell of surimi products, significantly inhibit the growth of microorganisms, reduce the oxidation of protein and water loss in surimi, and improve the quality of surimi products during cold storage. However, 2 mL/100 g coriander essential oil could affect the color of surimi products, the results showed that adding 2 mL/100 g garlic essential oil or 1 mL/100 g coriander essential oil with 1 mL/100 g garlic essential oil could reduce the fishy smell of surimi products, improve their refrigeration quality and prolong shelf life.

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

2012 ◽  
Vol 1 (4) ◽  
pp. 134
Author(s):  
Xiangjin Fu ◽  
Zhonghai Li ◽  
Qinglu Lin ◽  
Shiying Xu
Keyword(s):  
Docosahexaenoic Acid ◽  
Vitamin C ◽  
Lipid Oxidation ◽  
Silver Carp ◽  
Tea Polyphenols ◽  
Microwave Drying ◽  
Hypophthalmichthys Molitrix ◽  
Odor Compounds ◽  
Dried Fish

<p>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.</p>

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