ANTIOXIDANT ROLE OF CHITOSAN IN A COOKED COD ( GADUS MORHUA ) MODEL SYSTEM

ABSTRACT Chitosan with different molecular weights (14, 57 and 360 cP apparent viscosity) was effective in controlling the oxidation of lipids of comminuted cod (Gadus morhua) following cooking. Both peroxide (PV) and 2‐thiobarbituric acid reactive substances (TBARS) values were reduced as a result...

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Bibliographic Details
Published in:Journal of Food Lipids
Main Authors: SHAHIDI, FEREIDOON, KAMIL, JANAK, JEON, YOU‐JIN, KIM, SE‐KWON
Format: Article in Journal/Newspaper
Language:English
Published: Wiley 2002
Subjects:
General Chemistry
Food Science
Gadus morhua
Online Access:http://dx.doi.org/10.1111/j.1745-4522.2002.tb00208.x
https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1745-4522.2002.tb00208.x
https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1745-4522.2002.tb00208.x
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Summary:ABSTRACT Chitosan with different molecular weights (14, 57 and 360 cP apparent viscosity) was effective in controlling the oxidation of lipids of comminuted cod (Gadus morhua) following cooking. Both peroxide (PV) and 2‐thiobarbituric acid reactive substances (TBARS) values were reduced as a result of treatment of fish prior to cooking with 50, 100 and 200 ppm of 14, 57 and 360 cP chitosans. Inhibition of oxidation was concentration‐dependent and highest for the 14 cP chitosan.

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