English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The study was carried out to assess the effects of additives (glycerol and sorbitol) and the role of supplement rate of ascorbic acid on reducing lipid and protein oxidation in dried snakehead fish (Channa striata). The research results revealed that adding additives increased the amount of dry matter of the material, leading to a shorter drying process. The addition of glycerol and sorbitol at different ratios were the causes of the change of drying time and sulfhydryl index, peroxide value, TBARS index, salt content, color, and water activity level of the dried snakehead fish. Using 3% glycerol combined with 4% sorbitol, the drying time was 26.21 hrs. Dried snakehead fish product had a salt content of 6.04%, a water activity of 0.576, a brightness of 43.90, a peroxide value of 0.064 meq/kg lipid, a TBARS of 4.40 mg MDA/kg, a total sulfhydryl of 30.22 μmol/g protein, and an available sulfhydryl of 11.41 μmol/g protein. When ascorbic acid was added, the oxidation indexes of dried snakehead fish were significantly reduced; however, ascorbic acid showed a superiority at 0.04% with peroxide indices of 0.04 mEq/kg lipid, TBARS was 4.28 mg MDA/kg a total sulfhydryl of 31.60 μmol/g protein and sulfhydryl available reached to 11.94 μmol/g protein. The difference between the experiment of adding ascorbic acid was even more significant after four weeks of storage when the dried snakehead fish was less lipid and protein oxidation.

The effect of additives supplementation on the limitation of lipid and protein oxidation in dried snakehead fish (Channa striata)