Effect of Zanthoxylum bungeanum Maxim on the Lipid Oxidation and Fatty Acid Composition of Dry-Cured Fish During Processing

Abstract

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 dela..