Publication: Effect of high dietary vitamin E on lipid stability of oven-cooked and hot-smoked trout fillets
Issued Date
2006-01-01
Resource Type
ISSN
00221147
Other identifier(s)
2-s2.0-33646358280
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Mahidol University
Rights Holder(s)
SCOPUS
Bibliographic Citation
Journal of Food Science. Vol.71, No.3 (2006)
Suggested Citation
Sitima Jittinandana, P. Brett Kenney, Susan D. Slider, Joseph A. Hankins Effect of high dietary vitamin E on lipid stability of oven-cooked and hot-smoked trout fillets. Journal of Food Science. Vol.71, No.3 (2006). doi:10.1111/j.1365-2621.2006.tb15608.x Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/22923
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Title
Effect of high dietary vitamin E on lipid stability of oven-cooked and hot-smoked trout fillets
Other Contributor(s)
Abstract
Supplementing α-tocopheryl acetate (300 and 5000 mg/kg diet) in a trout finishing diet was done to minimize lipid oxidation in oven-cooked fillets and hot-smoked products. Hot-smoked processing did not affect α-tocopherol content of finished products compared with raw fillets. Feeding diets containing 5000 mg vitamin E/kg increased muscle α-tocopherol content that minimized lipid oxidation in (1) oven-cooked fillets produced from fresh and 7-d refrigerated fillets and (2) hot-smoked products following refrigerated storage for 8 wk. Dietary vitamin E did not affect fatty acid composition of products from either cooking method. Oven-cooked fillets produced from 7-d refrigerated, raw fillets and refrigerated, smoked products had lower percentages of omega-6 fatty acids and lower omega-3 fatty acids:omega-6 fatty acids ratios compared with fresh, raw samples. © 2006 Institute of Food Technologists.