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

  •  Xiangjin Fu    
  •  Zhonghai Li    
  •  Qinglu Lin    
  •  Shiying Xu    


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.

This work is licensed under a Creative Commons Attribution 4.0 License.
  • ISSN(Print): 1927-0887
  • ISSN(Online): 1927-0895
  • Started: 2012
  • Frequency: bimonthly

Journal Metrics

Google-based Impact Factor (2021): 0.74

h-index (December 2021): 35

i10-index (December 2021): 208

h5-index (December 2021): 42 

h5-median(December 2021): 53

( The data was calculated based on Google Scholar Citations. Click Here to Learn More. )