Effect of chitosan addition on the inhibition of lipid oxidation in ground pork
Journal Title: Journal of Food Science and Gastronomy - Year 2023, Vol 1, Issue 1
Abstract
The objective of this study was to evaluate the effect of UV irradiation on chitosan's antioxidant activity using the ABTS assay and its inhibition of lipid oxidation in ground pork through the TBA assay. Chitosan was obtained from lobster chitin (Panulirus argus) through a thermo-alkaline N-deacetylation process. Six treatments were applied at different times (5, 15, and 30 min) and two wavelengths (254 and 365 nm). A sample of non-irradiated chitosan was used as a comparison standard. The chromatic coordinates of the chitosan solutions were also determined. UV irradiation of chitosan did not significantly vary (p>0.05), neither in the chromatic coordinates nor in the antioxidant activity of its 1% (w/v) solutions under the tested conditions. Adding the chitosan solution in 1% (v/v) lactic acid at a ratio of 2.5 mL per 50 g of ground pork reduced lipid oxidation from 0.23 to 0.14 mg MDA/kg after 24 hours at room temperature.
Authors and Affiliations
Jorge Cruz, Mario A. García, Nilia de la Paz
Keywords
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- EP ID EP751787
- DOI https://doi.org/10.5281/zenodo.13974644
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