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Título

Effect of the antioxidants composition in diet on the sensory and physical properties of frozen farmed Coho salmon (Oncorhynchus kisutch)

AutorRodríguez, Alicia; Latorre, Mónica; Gajardo, Mónica; Bunger, A.; Munizaga, Alejandro; López, Luis; Aubourg, Santiago P.
Palabras claveOncorhynchus kisutch
Diet antioxidants
Frozen storage
Sensory acceptance
Physical properties
Quality
Fecha de publicación2015
EditorJohn Wiley & Sons
CitaciónJournal of the Science of Food and Agriculture 95(6): 1199-1206 (2015)
ResumenBACKGROUND Great attention has been paid to the antioxidants present in farmed fish feeds, with the replacement of synthetic antioxidants by natural ones being a main objective. In the present study, Coho salmon (Oncorhynchus kisutch) was fed a conventional diet that was enriched with different kinds of antioxidants: synthetic antioxidants (butylated-hydroxy toluene and ethoxyquin; diet I), a tocopherols-rich mixture (diet II) and a tocopherols–rosemary extract mixture (diet III). A comparative study of the sensory and physical changes observed in the corresponding frozen products was undertaken. RESULTS After 18 months at −18 °C, fish previously fed on diet I showed higher putrid and rancid odours and rancid taste scores, while lower mean typical odour and taste values were attained. Dripping and expressible moisture values obtained for diet II-fish were lower when compared with their counterparts belonging to the diet I; additionally, microstructure analysis revealed that Z-lines integration was better preserved in fish corresponding to diets II and III. CONCLUSION Diet II has been recognised as being the most profitable to be employed to maintain the sensory and physical properties of the frozen product when long-term storage is considered. Further research is to be continued to optimise the natural antioxidants profile. © 2014 Society of Chemical Industry
Descripción8 páginas, 4 figuras, 3 tablas
Versión del editorhttp://dx.doi.org/10.1002/jsfa.6808
URIhttp://hdl.handle.net/10261/113999
DOI10.1002/jsfa.6808
ISSN0022-5142
E-ISSN1097-0010
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