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Título

Rancidity development during the frozen storage of farmed coho salmon (Oncorhynchus kisutch): Effect of antioxidant composition supplied in the diet

AutorOrtiz, Jaime; Larraín, Mª Angélica; Vivanco, Juan P.; Aubourg, Santiago P.
Palabras claveCoho salmon
Farming
Tocopherols
Rosemary extract
Frozen storage
Rancidity
Quality
Fecha de publicación1-jul-2009
EditorElsevier
CitaciónFood Chemistry 115(1): 143-148 (2009)
ResumenA 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.
Descripción6 pages, 3 figures, 4 tables.-- Available online Dec 6, 2008.
Versión del editorhttp://dx.doi.org/10.1016/j.foodchem.2008.11.076
URIhttp://hdl.handle.net/10261/16273
DOI10.1016/j.foodchem.2008.11.076
ISSN0308-8146
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