Rancidity development during the frozen storage of farmed coho salmon (Oncorhynchus kisutch): Effect of antioxidant composition supplied in the diet
2009
Ortiz, Jaime | Larraín, Mª Angélica | Vivanco, Juan P. | Aubourg, Santiago P.
6 pages, 3 figures, 4 tables.-- Available online Dec 6, 2008.
显示更多 [+] 显示较少 [-]A commercial diet including synthetic antioxidants (BHT–ethoxyquin mixture) (diet I) was provided to coho salmon (Oncorhynchus kisutch) in parallel with two diets including natural antioxidants (tocopherol isomers–rich mixture, diet II; tocopherol isomers-rosemary extract mixture, diet III). A comparative study of the rancidity development in the corresponding frozen (−18 °C) products was undertaken. When compared to fish fed with diet I, individuals corresponding to diet II showed a greater (p < 0.05) retention of primary (conjugated dienes and peroxides content) and secondary (anisidine and thiobarbituric acid indices) lipid oxidation compounds that led to a lower interaction compound formation (fluorescence ratio ranges: 0.33–0.50 and 0.55–0.85, for diet II and diet I individuals, respectively); likewise, a higher polyene index (1.99–2.14 and 1.72–1.97, respectively) and lower oxidised taste scores (0.0–0.6 and 0.0–2.4, respectively) were obtained. No effect (p > 0.05) on lipid hydrolysis development (free fatty acid formation) could be found as a result of employing different diets.
显示更多 [+] 显示较少 [-]The research was carried out according to the Chilean–Spanish Cooperation Program "Universidad de Chile-Consejo Superior de Investigaciones Científicas (CSIC)" (Project 2004 CL 0038).
显示更多 [+] 显示较少 [-]Peer reviewed
显示更多 [+] 显示较少 [-]