Antioxidative activity of chitosans of different viscosity in cooked comminuted flesh of herring (Clupea harengus)

Antioxidant efficacy of chitosans of different viscosity (14 cP, 57 cP and 360 cP) in cooked, comminuted flesh of herring (Clupea harengus), was investigated. The oxidative stability of treated fish flesh was determined and compared with those treated with conventional antioxidants, such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tert-butylhydroquinone (TBHQ) at a level of 200 ppm. The progress of oxidation was monitored by employing the peroxide value, 2-thiobarbituric acid-reactive substances (TBARS) and static headspace gas chromatographic analysis. In general, all chitosans exhibited varying antioxidant activities in a fish flesh model system. The formation of hydroperoxides and TBARS, in herring samples containing 200 ppm 14 cP chitosan, was reduced after 8 days of storage by 61 and 52%, respectively. Among the different viscosity chitosans, 14 cP chitosan was more effective than the higher viscosity chitosans in preventing lipid oxidation in the herring flesh model system.