Sitima JittinandanaP. Brett KenneySusan D. SliderJoseph A. HankinsMahidol UniversityWest Virginia UniversityFreshwater Institute Shepherdstown2018-08-202018-08-202006-01-01Journal of Food Science. Vol.71, No.3 (2006)002211472-s2.0-33646358280https://repository.li.mahidol.ac.th/handle/123456789/22923Supplementing 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.Mahidol UniversityAgricultural and Biological SciencesArticleSCOPUS10.1111/j.1365-2621.2006.tb15608.x