Abstract
Atlantic salmon contain omega-3 fatty acids, which play important roles in promoting human health but are highly susceptible to oxidation. Chitosan has been shown to have antioxidant properties which could be beneficial in extending the shelf life of Atlantic salmon; however, the effects of chitosan molecular size on oxidation of salmon fillets have not been reported. The primary objective of this study was to evaluate the effects of chitosan coatings on lipid oxidation of Atlantic salmon fillet portions during 5 months frozen storage. The effects of chitosan molecular weight (high molecular weight, low molecular weight, and enzymatically degraded chitosan), concentration (0.5 and 1.0%), and the addition of 1% ascorbic acid to the chitosan coating were evaluated. Chitosan molecular weight significantly affected oxidation as evaluated by propanal levels and changes in L* values of the fillet portions. The chitosan treatment with added ascorbic acid resulted in the lowest propanal levels during 5 months of frozen storage. Manipulation of chitosan molecular weight and incorporation of natural antioxidants into chitosan coatings can provide an effective method of reducing lipid oxidation during extended frozen storage of seafood products.
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