Publication: Effect of Dietary Vitamin E Supplementation and Refrigerated Storage on Quality of Rainbow Trout Fillets
Issued Date
2011-05-01
Resource Type
ISSN
17503841
00221147
00221147
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2-s2.0-79955650288
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Mahidol University
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SCOPUS
Bibliographic Citation
Journal of Food Science. Vol.76, No.4 (2011)
Suggested Citation
N. Kamireddy, S. Jittinandana, P. B. Kenney, S. D. Slider, R. A. Kiser, P. M. Mazik, J. A. Hankins Effect of Dietary Vitamin E Supplementation and Refrigerated Storage on Quality of Rainbow Trout Fillets. Journal of Food Science. Vol.76, No.4 (2011). doi:10.1111/j.1750-3841.2011.02121.x Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/11322
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Title
Effect of Dietary Vitamin E Supplementation and Refrigerated Storage on Quality of Rainbow Trout Fillets
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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 ® .