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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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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spelling crwiley:10.1111/j.1745-4522.2002.tb00208.x 2024-04-21T08:02:15+00:00 ANTIOXIDANT ROLE OF CHITOSAN IN A COOKED COD ( GADUS MORHUA ) MODEL SYSTEM SHAHIDI, FEREIDOON KAMIL, JANAK JEON, YOU‐JIN KIM, SE‐KWON 2002 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 en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Lipids volume 9, issue 1, page 57-64 ISSN 1065-7258 1745-4522 General Chemistry Food Science journal-article 2002 crwiley https://doi.org/10.1111/j.1745-4522.2002.tb00208.x 2024-03-26T09:19:49Z 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. Article in Journal/Newspaper Gadus morhua Wiley Online Library Journal of Food Lipids 9 1 57 64
institution Open Polar
collection Wiley Online Library
op_collection_id crwiley
language English
topic General Chemistry
Food Science
spellingShingle General Chemistry
Food Science
SHAHIDI, FEREIDOON
KAMIL, JANAK
JEON, YOU‐JIN
KIM, SE‐KWON
ANTIOXIDANT ROLE OF CHITOSAN IN A COOKED COD ( GADUS MORHUA ) MODEL SYSTEM
topic_facet General Chemistry
Food Science
description 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.
format Article in Journal/Newspaper
author SHAHIDI, FEREIDOON
KAMIL, JANAK
JEON, YOU‐JIN
KIM, SE‐KWON
author_facet SHAHIDI, FEREIDOON
KAMIL, JANAK
JEON, YOU‐JIN
KIM, SE‐KWON
author_sort SHAHIDI, FEREIDOON
title ANTIOXIDANT ROLE OF CHITOSAN IN A COOKED COD ( GADUS MORHUA ) MODEL SYSTEM
title_short ANTIOXIDANT ROLE OF CHITOSAN IN A COOKED COD ( GADUS MORHUA ) MODEL SYSTEM
title_full ANTIOXIDANT ROLE OF CHITOSAN IN A COOKED COD ( GADUS MORHUA ) MODEL SYSTEM
title_fullStr ANTIOXIDANT ROLE OF CHITOSAN IN A COOKED COD ( GADUS MORHUA ) MODEL SYSTEM
title_full_unstemmed ANTIOXIDANT ROLE OF CHITOSAN IN A COOKED COD ( GADUS MORHUA ) MODEL SYSTEM
title_sort antioxidant role of chitosan in a cooked cod ( gadus morhua ) model system
publisher Wiley
publishDate 2002
url 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
genre Gadus morhua
genre_facet Gadus morhua
op_source Journal of Food Lipids
volume 9, issue 1, page 57-64
ISSN 1065-7258 1745-4522
op_rights http://onlinelibrary.wiley.com/termsAndConditions#vor
op_doi https://doi.org/10.1111/j.1745-4522.2002.tb00208.x
container_title Journal of Food Lipids
container_volume 9
container_issue 1
container_start_page 57
op_container_end_page 64
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