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Ascorbic acid as an antioxidant in fish flesh and its degradation
- DENG, J. C., WATSON, M., BATES, R. P., SCHROEDER, E.
- Journal of food science 1978 v.43 no.2 pp. 457-460
- antioxidant activity, ascorbic acid, color, fillets, mullet, storage time
- Various concentrations of ascorbic acid were mixed with light color, dark color and mixed (ground fillet) mullet flesh and stored at 2°C. Ascorbic acid degradation in dark or mixed flesh followed fist order kinetics. Zero order kinetics for ascorbic acid degradation was demonstrated in light color flesh. In light color flesh, ascorbic acid acted as an antioxidant with initial concentrations of 50 ppm and 500 ppm or higher over an 11‐day storage period but acted as a prooxidant at 100 ppm between 4 and 11 days storage. Ascorbic acid showed an antioxidant effect in dark color flesh with initial concentration at 1000 ppm or higher over 9 days storage, but acted as a prooxidant with initial concentration of 50, 100 and 500 ppm after 3, 3.5 and 9 days storage, respectively. The antioxidant to prooxidant shift was observed in the mixed flesh at an added ascorbic acid concentration of 2000 ppm stored for 5 days. A hypothesis to explain these observations is presented.