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Antioxidant effects of chitosan in European eel (Anguilla anguilla L.) fillets during refrigerated storage

Author:
Yanar, Yasemen, Küçükgülmez, Aygül, Gökçin, Mehmet, Gelibolu, Serap, Dikel, Çiğdem
Source:
CyTA: journal of food 2013 v.11 no.4 pp. 328-333
ISSN:
1947-6345
Subject:
Anguilla anguilla, Metapenaeus stebbingi, antioxidant activity, chitosan, cold storage, eel, fillets, free fatty acids, lipid peroxidation, pH, peroxide value, shelf life, thiobarbituric acid
Abstract:
In this study, the effects of chitosan extracted from Metapenaeus stebbingi shells and commercial chitosan on lipid oxidation of European eel (Anguilla anguilla L.) during refrigerated storage (+4°C) were examined. The control and treated fillet samples were analyzed periodically for pH value, free fatty acid (FFA), thiobarbituric acid (TBA) number, and peroxide value (PV). The results indicated that both chitosans significantly reduced FFA content, TBA number, and PV (P < 0.05). It was concluded that 10 g/L of extracted chitosan solution was the optimal concentration for extending the shelf life of eel fillets.
Agid:
1219389