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    Home > Food News > Antioxidants Articles > "A compound antioxidant that inhibits the excessive oxidation of fatty fish lipids and a salting processing method" by the South China Sea Institute of the Chinese Academy of Fishery Sciences was granted the national invention patent authorization

    "A compound antioxidant that inhibits the excessive oxidation of fatty fish lipids and a salting processing method" by the South China Sea Institute of the Chinese Academy of Fishery Sciences was granted the national invention patent authorization

    • Last Update: 2021-06-16
    • Source: Internet
    • Author: User
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    Recently, the China Fisheries Sea Fisheries Research Institute Academy of Sciences LI good, "an inhibiting excessive oxidation of fatty fish lipid complex WU Yanyan, Cai Qiuxing inventors of antioxidants and curing processing methods" won national invention patents, The patent number is ZL20171091075.
    6
    .
    The invention is beneficial to promote the moderate fat oxidation of fatty fish during the pickling and low-temperature drying process to produce the unique flavor of pickled dried fish, and after the drying, the oxidation process is also in a stagnant state, thereby effectively inhibiting the pickling of fatty fish Further lipid over-oxidation of the dried product extends the shelf life of the product
    .

     
    The invention discloses a compound antioxidant for inhibiting the excessive oxidation of fatty fish lipids and a pickling processing method, wherein the compound antioxidant composition includes: the concentration of Lactobacillus plantarum bacterial solution is 108-1010 cfu/mL, and the dosage is 2.
    0 -3.
    5% v/w, the dosage of rosmarinic acid: 0.
    03-0.
    05% w/w, the dosage of bamboo leaf flavonoids is 0.
    03-0.
    05% w/w, the dosage of vitamin C is 0.
    01-0.
    02% w/w; compound antioxidant The volume-to-mass ratio of the solution to the fish is 1:1, and the soaking time is 1.
    5-2.
    5h; the processed fish can be further dried at low temperature
    .
      Recently, the China Fisheries Sea Fisheries Research Institute Academy of Sciences LI good, "an inhibiting excessive oxidation of fatty fish lipid complex WU Yanyan, Cai Qiuxing inventors of antioxidants and curing processing methods" won national invention patents, The patent number is ZL20171091075.
    6
    .
    The invention is beneficial to promote the moderate fat oxidation of fatty fish during the pickling and low-temperature drying process to produce the unique flavor of pickled dried fish, and after the drying, the oxidation process is also in a stagnant state, thereby effectively inhibiting the pickling of fatty fish Further lipid over-oxidation of the dried product extends the shelf life of the product
    .

    The shelf life of aquatic antioxidants pickled fat
     
      The invention discloses a compound antioxidant for inhibiting the excessive oxidation of fatty fish lipids and a pickling processing method, wherein the compound antioxidant composition includes: the concentration of Lactobacillus plantarum bacterial solution is 108-1010 cfu/mL, and the dosage is 2.
    0 -3.
    5% v/w, the dosage of rosmarinic acid: 0.
    03-0.
    05% w/w, the dosage of bamboo leaf flavonoids is 0.
    03-0.
    05% w/w, the dosage of vitamin C is 0.
    01-0.
    02% w/w; compound antioxidant The volume-to-mass ratio of the solution to the fish is 1:1, and the soaking time is 1.
    5-2.
    5h; the processed fish can be further dried at low temperature
    .
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