Chinese red pepper (Zanthoxylum bungeanum Maxim.) leaf extract as natural antioxidants in salted silver carp (Hypophthalmichthys molitrix) in dorsal and ventral muscles during processing

Li, Junke; Teng, Hui; Wang, Fulong; Li, Shun; Cui, Baowei; Cui, Yuqing; Peng, Zengqi

doi:10.1016/j.foodcont.2015.03.001

Cited by 71 publications

(76 citation statements)

References 40 publications

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“…). The reduction in the TVB‐N in the PP‐treated fillets may be attributed to the antimicrobial effect of polyphenols as explained (above) and reported in other studies (Antonios & Michel, ; Li et al ., ).…”

Section: Resultsmentioning

confidence: 97%

Smoking and polyphenols’ addition to improve freshwater mullet (Mugil cephalus) fillets’ quality attributes during refrigerated storage

Bouzgarrou

Mzougui

Sadok

2015

Int J of Food Sci Tech

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Summary The combined effects of hot smoking and added quince polyphenol (0.8% and 1.6% v/w) on the quality attributes of mullet (Mugil cephalus) fillets were evaluated. Biochemical parameters that were monitored in the fillets during 75 days of storage (4 ± 1 °C) included trimethylamine (TMA‐N), volatile basic nitrogen (TVB‐N), fatty acids and amino acids. Data were submitted to principal component analysis (PCA) which revealed that the smoking process combined with polyphenols’ treatment was negatively correlated with TVB‐N, TMA‐N, lipids, indices of lipid quality (index of atherogenicity (IA); index of thrombogenicity (IT)) and storage time. Health concern related to the flesh content of polycyclic aromatic hydrocarbons (PAHs) following hot smoking was also evaluated, and analysis showed that the sum of 4 of the PAHs (chrysene, benzo(b)fluoranthene, benz(a)anthracene and BaP) remained far below the maximum limit set by the European Commission. Sensory analysis revealed that the smoked mullet fillet treated with a low dose of polyphenols was a very acceptable new product.

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Section: Resultsmentioning

confidence: 97%

Smoking and polyphenols’ addition to improve freshwater mullet (Mugil cephalus) fillets’ quality attributes during refrigerated storage

Bouzgarrou

Mzougui

Sadok

2015

Int J of Food Sci Tech

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“…This spice is identified as Zanthoxylum bungeanum , but its labelling as Z . piperitum is also found …”

Section: Introductionmentioning

confidence: 84%

Study of Some Zanthoxylum Species by Chemical and DNA Analysis Approaches

Périchet¹,

Florian²,

Dupouyet³

et al. 2018

Chemistry & Biodiversity

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The authentication and traceability of spices is a major concern for industrials and consumers. We focused on species from Zanthoxylum genera which are used for many different applications by local populations and also for trading as spices (dried pericarps or whole fruits). In this case, literature gives contradictory data about botanical names, and commercial labelling is often confusing. We studied commercial fruits pericarps extracts obtained by supercritical CO and analyzed them by GC/MS. The very complex volatile and semi volatile fractions composition of each extract is described. The barcoding method including molecular biology and phylogenetic analyses was also developed in order to check the commercial botanical identification of the raw material. This is a robust method to identify species in berries samples. We used one genetic marker to identify two Rutaceae clusters, including several species of Zanthoxylum genus. These results indicate that Fagara and Zanthoxylum groups could be considered as two different genera. Combination of chemical analysis and DNA analysis provides an original approach to increase chemical and botanical Zanthoxylum genus knowledge.

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“…But their high levels of lipids can have both positive and negative effects during preservation and processing, and are closely related to the quality and nutritional properties of the final product. These two fish contain ~10% lipids, which can be decomposed and oxidized to produce some distinctive and beneficial flavors (Li et al, ; Sánchez & Arnau, ), but also can be turned easily into something during poor production and preservation that have a significantly detrimental effect on the product quality such as the flavor, taste, nutrition, functionality, oxidative stability, etc., especially for the polar lipids (PLs) that present widely in fish muscles (Farvin, Grejsen, & Jacobsen, ; Min & Ahn, ; Visessanguan, Benjakul, & RIEBROY. S., YARCHAIA, M. and TAPINGKAE, W., ).…”

Section: Introductionmentioning

confidence: 99%

Composition and viriation of the polar lipids in round scad ( Decapterus maruadsi ) and hairtail ( Trichiurus lepturus ) during salt‐drying

Yang

Cai

et al. 2019

J Food Process Preserv

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Twelve categories of polar lipids (PLs) were quantified in round scad and hairtail during salt‐drying with electrospray ionization‐tandem mass spectrometry based on lipidomics. The major species were phosphatidylcholine (PC), phosphatidylethanolamine (PE), and ether‐linked PC (ePC), accounting for 67.8%, 11.1%, and 9.7% of total PLs in the raw round scad respectively, and 74.3%, 7.3%, and 10.9% in raw hairtail. Among the 272 and 263 kinds of PLs molecules detected in the two raw fish respectively, only 125 and 94 PLs were strongly affected by salt‐drying, including 28 PCs, 23 PEs, 21 ePCs, 9 phosphatidylinositols (PIs), 14 phosphatidylserines/phosphatidic acids/phosphatidylglycerols (PSs/PAs/PGs), 12 lysophosphatidylcholines (LPCs), 5 lysophosphatidylethanolamines (LPEs), 9 ether‐linked PEs (ePEs), 4 sphingomyelins (SMs) in round scad, and 21 PCs, 17 PEs, 15 ePCs, 10 PIs, 7 PSs/PAs/PGs, 9 LPCs, 5 LPEs, 6 ePEs, 4 SMs in hairtail. Salt‐drying had a very different effect on the two fish. Ultimately, the total PLs content decreased slightly (p > .01) in salt‐dried round scad product while increased significantly in hairtail final product (p < .01). Practical applications The change of PLs caused by salt‐drying is closely related to the flavor and quality of fish products, and is very important for fish preservation and processing.

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Chinese red pepper (Zanthoxylum bungeanum Maxim.) leaf extract as natural antioxidants in salted silver carp (Hypophthalmichthys molitrix) in dorsal and ventral muscles during processing

Cited by 71 publications

References 40 publications

Smoking and polyphenols’ addition to improve freshwater mullet (Mugil cephalus) fillets’ quality attributes during refrigerated storage

Smoking and polyphenols’ addition to improve freshwater mullet (Mugil cephalus) fillets’ quality attributes during refrigerated storage

Study of Some Zanthoxylum Species by Chemical and DNA Analysis Approaches

Composition and viriation of the polar lipids in round scad ( Decapterus maruadsi ) and hairtail ( Trichiurus lepturus ) during salt‐drying

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