Nutrients in Salmon and Red Grouper Fillets as Affected by Chlorine Dioxide (ClO₂) Treatment

Abstract

The effect of chlorine dioxide (ClO 2 ) treatment on nutrients of seafood was studied using Atlantic salmon (Salmo salar) and red grouper (Epinephelus morio) with five volumes (1:5, w/v) of aqueous ClO 2 at 20, 40, 100, and 200 ppm ClO 2 in 3.5% brine for 5 min. Compared to nontreated controls, treatment of salmon and red grouper with ClO 2 solutions in brine did not significantly change the contents of protein, fat, moisture, niacin, calcium, iron, phosphorus, or potassium. However, such treatment with brine or ClO 2 solutions in brine caused a significant reduction in thiamin content in both species, but only riboflavin was reduced significantly in red grouper, possibly due to the solubilization effect of salt on the vitamins.

Effect of Aqueous Chlorine Dioxide Treatment on the Microbial Growth and Quality of Chicken Legs during Storage

“…4). These results are in good agreement with those of Kim et al (29,30), where salmon and red grouper samples treated with aqueous ClO 2 treatment had increases in TBARS values during storage. However, it should be mentioned that there was no significant change in TBARS values among treatments in this study.…”

Efeito do gelo clorado sobre parâmetros químicos e microbiológicos da carne de carpa capim (Ctenopharyngodon idella)

“…As bases voláteis totais são compostos nitrogenados, como a amônia e a trimetilamina, que são formados quando o peixe está O cloro é um agente bactericida amplamente utilizado como sanitizante na indústria de pescados para a limpeza de superfícies, utensílios e matéria-prima, para redução da carga microbiana [18]. No entanto, concentrações elevadas de cloro podem afetar a qualidade sensorial do produto [27].…”

Simultaneous determination of thiamin and riboflavin in the sea urchin,Paracentrotus lividus, by high-performance liquid chromatography

“…1998), in Hemicentrotus pulcherrimus (Shimada et al ., 1993) and in Thunnus albacares, Salmo salar, Mytilus edulis Octopus vulgaris, Crassostrea gigas and in caviar (US Department of Agriculture, 2002). However, the thiamin content was lower than in Epinephelus morio (Kim et al ., 1998), in H. pulcherrimus (Shimada et al ., 1993), and in S. salar, oyster, mussel and in caviar (US Department of Agriculture, 2002). …”