Nutrients in Salmon and Red Grouper Fillets as Affected by Chlorine Dioxide (ClO 2 ) Treatment

• Published in: Journal of Food Science
• Main Authors: KIM, JEONGMOK, DU, WEN‐XIAN, OTWELL, W. STEVEN, MARSHALL, MAURICE R., WEI, CHENG‐I
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 1998
• Subjects: Atlantic salmon; Salmo salar
• Online Access: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15800.x; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1998.tb15800.x; http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1998.tb15800.x/fullpdf

ABSTRACT The effect of chlorine dioxide (ClO 2 ) treatment on nutrients of seafood was studied using Atlantic salmon ( Salmo salar ) and red grouper ( Epinephelus morio ) with five volumes (1:5, w/v) of aqueous ClO 2 at 20, 40,100, and 200 ppm ClO 2 in 3.5% brine for 5 min. Compared to nontreated controls, treatment of salmon and red grouper with ClO 2 solutions in brine did not significantly change the contents of protein, fat, moisture, niacin, calcium, iron, phosphorus, or potassium. However, such treatment with brine or ClO 2 solutions in brine caused a significant reduction in thiamin content in both species, but only riboflavin was reduced significantly in red grouper, possibly due to the solubilization effect of salt on the vitamins.