Effect of the antioxidants composition in diet on the sensory and physical properties of frozen farmed Coho salmon (Oncorhynchus kisutch).
J Sci Food Agric
; 95(6): 1199-206, 2015 Apr.
Article
en En
| MEDLINE
| ID: mdl-25043293
BACKGROUND: Great attention has been paid to the antioxidants present in farmed fish feeds, with the replacement of synthetic antioxidants by natural ones being a main objective. In the present study, Coho salmon (Oncorhynchus kisutch) was fed a conventional diet that was enriched with different kinds of antioxidants: synthetic antioxidants (butylated-hydroxy toluene and ethoxyquin; diet I), a tocopherols-rich mixture (diet II) and a tocopherols-rosemary extract mixture (diet III). A comparative study of the sensory and physical changes observed in the corresponding frozen products was undertaken. RESULTS: After 18 months at -18 °C, fish previously fed on diet I showed higher putrid and rancid odours and rancid taste scores, while lower mean typical odour and taste values were attained. Dripping and expressible moisture values obtained for diet II-fish were lower when compared with their counterparts belonging to the diet I; additionally, microstructure analysis revealed that Z-lines integration was better preserved in fish corresponding to diets II and III. CONCLUSION: Diet II has been recognised as being the most profitable to be employed to maintain the sensory and physical properties of the frozen product when long-term storage is considered. Further research is to be continued to optimise the natural antioxidants profile.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Alimentos Marinos
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Oncorhynchus kisutch
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Rosmarinus
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Tocoferoles
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Dieta
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Conservación de Alimentos
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Antioxidantes
Límite:
Animals
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Female
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Humans
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Male
Idioma:
En
Revista:
J Sci Food Agric
Año:
2015
Tipo del documento:
Article
País de afiliación:
Chile
Pais de publicación:
Reino Unido