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...
Published in: | Journal of Food Lipids |
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Main Authors: | , , , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
Wiley
2002
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Subjects: | |
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 |
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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