Physicochemical changes in ω - 3-enhanced farmed rainbow trout (Oncorhynchus mykiss) muscle during refrigerated storage
Journal
Food Chemistry
Journal Volume
104
Journal Issue
3
Pages
1143-1152
Date Issued
2007
Author(s)
Abstract
Physicochemical changes of ω - 3-enhanced farmed rainbow trout (Oncorhynchus mykiss) fillets developed by dietary modification with flaxseed oil and α-tocopheryl acetate (α-TA) were determined during storage at 2 °C. Trout were fed experimental diets for 120 days followed by processing to obtain boneless skinless fillets. The dietary modification increased concentration of total ω - 3 fatty acids in the fillets, which enhanced chances for lipid oxidation during storage. The fillets were vacuum or non-vacuum packed and stored at 2 °C for 10 or 12 days. Dietary α-TA resulted in higher (P < 0.05) concentration of α-tocopherol in fillets during storage; however, it did not retard (P > 0.05) lipid oxidation. Vacuum packaging resulted in much lower (P < 0.05) TBARS and higher (P < 0.05) retention of α-tocopherol during storage than non-vacuum packaging. However, α-tocopherol unlike vacuum packaging better protected ω - 3 FA in the fillets during storage. © 2007 Elsevier Ltd. All rights reserved.
SDGs
Type
journal article