Effect of 6-gingerol as natural antioxidant on the lipid oxidation in red drum fillets during refrigerated storage
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- 作者：Hong-bo Mi ; Xin Guo ; Jian-rong Li ; mihongbo1001@163.com" class="auth_mail" title="E-mail the corresponding author ; lijr6491@163.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：6-Gingerol ; Lipid oxidation ; Natural antioxidant ; Refrigerated storage ; Red drum fillets
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：December 2016
- 年：2016
- 卷：74
- 期：Complete
- 页码：70-76
- 全文大小：757 K
文摘
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6-Gingerol had a high scavenging capacity of DPPH and ATBS radicals.
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6-Gingerol retarded lipid oxidation and hydrolysis in red drum fillets.
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Adding of 6-gingerol maintained better colour and sensory quality of red drum.