Effects of antioxidants on copper induced lipid oxidation during salting of cod (Gadus morhua L.)

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Effects of antioxidants on copper induced lipid oxidation during salting of cod (Gadus morhua L.)

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dc.contributor.author Lauritzsen, Kristin
dc.contributor.author Olsen, Ragnar L.
dc.date.accessioned 2010-12-23T14:00:38Z
dc.date.available 2010-12-23T14:00:38Z
dc.date.issued 2003-12-02
dc.description.abstract A model system for studying lipid oxidation of salted cod muscle was used for investigating the interaction effects of including antioxidants and copper in the brine. The results showed that ascorbate might have pro-oxidative or anti-oxidative effects depending on the ascorbate and metal concentrations. Without added copper in the brine, concentrations of ascorbate ≤500 ppm had a pro-oxidative effect. With 5 ppm copper added in the brine, low concentrations of ascorbate (≤50 ppm) inhibited the formation of TBARS in the cured product. At slightly higher concentrations (100-200 ppm), the anti-oxidative properties were lost. Above 200 ppm the ascorbate reduced the oxidation level in the salt ripened product. The application of ascorbate as an antioxidant in salt curing of cod, requires the use of high concentrations (≥1000 ppm) in the brine. When similar concentrations (0.5 mM) of EDTA, citrate or ascorbate were included with 3 ppm copper in the brine, EDTA was the only antioxidant that efficiently inhibited copper-induced lipid oxidation.
dc.description This is the final draft post refereeing version of the article. © Wiley, reprinted with permission. Published version available at <a href=http://dx.doi.org/10.1111/j.1745-4522.2004.tb00264.x>http://dx.doi.org/10.1111/j.1745-4522.2004.tb00264.x</a> <br>The article is part of Kristin Lauritzsen's doctoral thesis, which is available in Munin at <a href=http://hdl.handle.net/10037/1819>http://hdl.handle.net/10037/1819</a>
dc.format.extent 442181 bytes
dc.format.mimetype application/pdf
dc.identifier.citation Journal of Food Lipids, Volume 11 Issue 2, Pages 105 - 122
dc.identifier.issn 1065-7258
dc.identifier.uri http://hdl.handle.net/10037/2906
dc.identifier.urn URN:NBN:no-uit_munin_2639
dc.language.iso eng
dc.subject VDP::Technology: 500::Food science and technology: 600
dc.subject VDP::Teknologi: 500::Næringsmiddelteknologi: 600
dc.title Effects of antioxidants on copper induced lipid oxidation during salting of cod (Gadus morhua L.)
dc.type Journal article
dc.type Tidsskriftartikkel
dc.type Peer reviewed

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