Exploration on the inhibition effect and pathway of Perilla leaf ethanol extract on flavor deterioration of refrigerated snakehead fillets
Jinlin Li, Yuyan Jin, Huimin Ma, Bin Peng, Bizheng Zhong, Zongcai Tu, Cheng-wei Yu · 2026
Read Exploration on the inhibition effect and pathway of Perilla leaf ethanol extract on flavor deterioration of refrigerated snakehead fillets by Jinlin Li, Yuyan Jin, Huimin Ma, Bin Peng, Bizheng Zhong, Zongcai Tu, Cheng-wei Yu (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-13235509.txt.
Description
Jinlin Li and colleagues tested in 2026 a perilla leaf extract as a natural preservative for refrigerated snakehead fish fillets. Snakehead is a valuable freshwater fish whose flesh spoils quickly, developing fishy and putrid odours within hours. Chemical, microbial, and fat-profiling analyses tracked fillets through twelve days of cold storage. Treated and untreated fillets were compared on flavour compounds, spoilage organisms, and key fats.
Extract treatment cut the share of a main spoilage bacterium by more than eleven percentage points. Spoilage markers linked to nitrogen waste and fishy amines stayed far lower in treated fillets at day twelve. Certain delicate fats that oxidize into odour compounds were better preserved under treatment. Pleasant aroma compounds from the perilla leaves themselves lifted sensory acceptance in the tests. The authors describe three cooperating pathways behind the preservative effect.
Catalog record
| CREATOR | Jinlin Li, Yuyan Jin, Huimin Ma, Bin Peng, Bizheng Zhong, Zongcai Tu, Cheng-wei Yu |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 106 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |