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ABSORPTION of DISSOLVED ASCORBATE BY LIVE CHANNEL CATFISH ( ICTALURUS PUNCTATUS )
Author(s) -
THED SWEE T.,
ERICKSON MARILYN C.
Publication year - 1992
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1992.tb00200.x
Subject(s) - catfish , ascorbic acid , chemistry , ictalurus , food science , gill , sodium , fish <actinopterygii> , fishery , biology , organic chemistry
Live channel catfish were exposed to 0.3% sodium ascorbate solution at pH 5. Ascorbic acid concentration in the fillets was found to increase from 13 ppm initially (control group) to 51 ppm and 43 ppm for fish exposed to ascorbate for 8 and 24 h, respectively. For the group offish exposed to8h of ascorbate followed by 16 h of dechlorinated water, pH 7, the fillets contained 27 ppm ascorbic acid. Fish which were exposed to water (without ascorbate) at pH 5 for 24 h showed a comparable ascorbic acid level in fillets to those fillets from the control group. the absorption of ascorbate via gills and/or intestines and distribution to required sites within the muscle tissue could serve to increase the stability of the fish fillet during subsequent processing and storage. Introduction of water‐soluble anti‐oxidants to aquacultured fish species by this approach requires further exploration.