ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The effect of chlorine dioxide (ClO2) 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 ClO2 at 20, 40,100, and 200 ppm ClO2 in 3.5% brine for 5 min. Compared to nontreated controls, treatment of salmon and red grouper with ClO2 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 ClO2 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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1998.tb15800.x
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