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Effect of chlorine dioxide treatment on lipid oxidation and fatty acid composition in salmon and red grouper fillets

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Journal of the American Oil Chemists' Society

Abstract

Chlorine dioxide (CIO2) has been explored as a potential substitute for aqueous chlorine to clean seafood products. In an attempt to understand the interaction of CIO2 with organic compounds, duplicate fillets of Atlantic salmon (Salmo salar) and red grouper (Epinephelus morio) were treated for 5 min with freshly prepared aqueous CIO2 at 20, 40, 100, and 200 ppm total available CIO2 in 3.5% brine. Thiobarbituric acid (TBA) values and fatty acid composition were determined. CIO2-treated salmon and red grouper showed a dose-related increase in TBA; the 100 and 200 ppm groups had significantly (P<0.05) greater TBA values than controls and the 20 ppm group. Treated red grouper and salmon did not differ in percentage monounsaturated and polyunsaturated fatty acids compared to controls, although differences occurred with some individual fatty acids. Thus, CIO2 treatment did not greatly affect fatty acid composition of treated fillets.

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Authors and Affiliations

  1. Food Science and Human Nutrition Department, University of Florida, 32611-0370, Gainesville, Florida

    Jeongmok Kim, Sean F. O’Keefe & Cheng-i Wei

  2. Department of Food Science and Nutrition, Kongju National University, Kongju, Korea

    Yangsoon Lee

Authors
  1. Jeongmok Kim
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  2. Yangsoon Lee
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  3. Sean F. O’Keefe
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  4. Cheng-i Wei
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Kim, J., Lee, Y., O’Keefe, S.F. et al. Effect of chlorine dioxide treatment on lipid oxidation and fatty acid composition in salmon and red grouper fillets. J Amer Oil Chem Soc 74, 539–542 (1997). https://doi.org/10.1007/s11746-997-0177-y

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  • DOI: https://doi.org/10.1007/s11746-997-0177-y

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