Li Junke, Liu Qiyi, Wang Jing, Liu Quanwen, Peng Zengqi
College of Food Engineering LuDong University Yantai China.
College of Food Science and Technology National Center of Meat Quality and Safety Control Nanjing Agriculture University Nanjing China.
Food Sci Nutr. 2020 Feb 3;8(3):1355-1364. doi: 10.1002/fsn3.1380. eCollection 2020 Mar.
Chinese red pepper ( 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.
将中国红辣椒（Maxim.）叶提取物（ZML）添加到咸鱼中。研究了ZML提取物对咸鱼背部和腹部肌肉挥发性化合物形成的影响。添加ZML提取物的咸鱼脂质氧化得到缓解，其过氧化值（PV）和硫代巴比妥酸反应性物质（TBARS）值均低于对照组。因此，一些主要由氧化形成的挥发性化合物的含量降低，如导致咸鱼产生异味的苯、甲苯、1-辛烯-3-醇、己醛和甲基酮。主成分分析结果表明，第一主成分（PC1）和第二主成分（PC2）分别解释了总方差的62%和31%，对照组背部和腹部的挥发性化合物与处理组不同。这些结果表明，ZML提取物可以作为天然抗氧化剂和食品添加剂的来源，用于改善咸鱼的风味。
