Simple jQuery Dropdowns
Please use this identifier to cite or link to this item:
Title: Effect of Dietary Vitamin E Supplementation and Refrigerated Storage on Quality of Rainbow Trout Fillets
Authors: N. Kamireddy
S. Jittinandana
P. B. Kenney
S. D. Slider
R. A. Kiser
P. M. Mazik
J. A. Hankins
West Virginia University
Mahidol University
Freshwater Institute Shepherdstown
Keywords: Agricultural and Biological Sciences
Issue Date: 1-May-2011
Citation: Journal of Food Science. Vol.76, No.4 (2011)
Abstract: Rainbow trout were fed a low vitamin E (200 mg/kg; LVE) or a high vitamin E (5000 mg/kg; HVE) diet for 9 wk to characterize the effect of vitamin E supplementation at 5000 mg/kg on fillet quality. Fish were sampled at 2, 3, 4, 5, 7, and 9 wk of the trial. Fillets were stored at 2 °C for 0, 7, and 14 d, and analyzed for pH, psychrotrophic counts, color, cook yield, shear force, crude fat and moisture content, α-tocopherol, fatty acid composition, and lipid oxidation. There was a significant feeding duration by fillet storage time interaction for psychrotrophic counts, crude fat content, cook yield, and shear force. FilletL* value was not affected by diet, feeding duration or storage time. Fillet a* was lowest at 14-d storage, andb* values increased with fillet storage time. High vitamin E diet increased fillet α-tocopherol from 33 to 155 mg/kg. High vitamin E decreased palmitic acid and increased linoleic acid and omega-6 fatty acids. Feeding through 9 wk increased the relative proportions of unsaturated, polyunsaturated, and omega-3 fatty acids, and decreased saturated and omega-6 fatty acids. At 0-d storage, HVE diet did not affect thiobarbituric acid-reactive substances (TBARS) at any sampling week, and fasted fish generated fewer TBARS compared to non-fasted fish. © 2011 Institute of Food Technologists ® .
ISSN: 17503841
Appears in Collections:Scopus 2011-2015

Files in This Item:
There are no files associated with this item.

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.