Publication:
Effect of Dietary Vitamin E Supplementation and Refrigerated Storage on Quality of Rainbow Trout Fillets

dc.contributor.authorN. Kamireddyen_US
dc.contributor.authorS. Jittinandanaen_US
dc.contributor.authorP. B. Kenneyen_US
dc.contributor.authorS. D. Slideren_US
dc.contributor.authorR. A. Kiseren_US
dc.contributor.authorP. M. Maziken_US
dc.contributor.authorJ. A. Hankinsen_US
dc.contributor.otherWest Virginia Universityen_US
dc.contributor.otherMahidol Universityen_US
dc.contributor.otherFreshwater Institute Shepherdstownen_US
dc.date.accessioned2018-05-03T07:56:39Z
dc.date.available2018-05-03T07:56:39Z
dc.date.issued2011-05-01en_US
dc.description.abstractRainbow 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 ® .en_US
dc.identifier.citationJournal of Food Science. Vol.76, No.4 (2011)en_US
dc.identifier.doi10.1111/j.1750-3841.2011.02121.xen_US
dc.identifier.issn17503841en_US
dc.identifier.issn00221147en_US
dc.identifier.other2-s2.0-79955650288en_US
dc.identifier.urihttps://repository.li.mahidol.ac.th/handle/123456789/11322
dc.rightsMahidol Universityen_US
dc.rights.holderSCOPUSen_US
dc.source.urihttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=79955650288&origin=inwarden_US
dc.subjectAgricultural and Biological Sciencesen_US
dc.titleEffect of Dietary Vitamin E Supplementation and Refrigerated Storage on Quality of Rainbow Trout Filletsen_US
dc.typeArticleen_US
dspace.entity.typePublication
mu.datasource.scopushttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=79955650288&origin=inwarden_US
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