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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 |
Autor: | Ortiz, Jaime; Larraín, Mª Angélica; Vivanco, Juan P.; Aubourg, Santiago P. CSIC ORCID | Palabras clave: | Coho salmon Farming Tocopherols Rosemary extract Frozen storage Rancidity Quality |
Fecha de publicación: | 1-jul-2009 | Editor: | Elsevier | Citación: | Food Chemistry 115(1): 143-148 (2009) | Resumen: | 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. | Descripción: | 6 pages, 3 figures, 4 tables.-- Available online Dec 6, 2008. | Versión del editor: | http://dx.doi.org/10.1016/j.foodchem.2008.11.076 | URI: | http://hdl.handle.net/10261/16273 | DOI: | 10.1016/j.foodchem.2008.11.076 | ISSN: | 0308-8146 |
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