Color Stability of Astaxanthin Pigmented Rainbow Trout Under Various Packaging Conditions

Abstract

Astaxanthin-rich oil extract from Louisiana crawfish by-product imparted a salmon-red coloration to the flesh and integument of rainbow trout on a diet containing 45 mg astaxanthinlkg feed. Carotenoids deposited in fish flesh were stable (ca 90% retention) in air-packed samples at 1 -2°C. Oxygen-evacuated and COz-enriched packaging gave adverse color stability. Lowest pigment levels were in frozen samples, with 53% of the absorbed pigment degraded in 14 days. Visual color scores were consistent with quantitative pigment analyses (r = 0.77). Higher pigment contents were observed in airpacked (1 -2°C) samples, possibly due to astacene or other breakdown products of astaxanthin. Maximal TBA values were observed in air-packed (1 -2'C) samples. The effect of tissue enzyme homogenate on fading of trout flesh is discussed.

Frozen Storage Quality of Rainbow Trout (Oncorhynchus mykiss) as Affected by Oxygen, Illumination, and Fillet Pigment

“…This was in agreement with the results of Hwang and Regenstein (1988) showing the efficiency of vacuum-packaging in retarding oxidative rancidity during frozen storage of menhaden mince. The formation of TBARS was reduced (p < 0.0001) by packaging in materials with low OTR's, thus confirming earlier reports (Chen et al, 1984;Christophersen et al, 1992). Reduced formation of TBARS (p < 0.001) was observed in samples stored darkness and confirmed results of Jmgensen and Skibsted (1990) and Christophersen et al (199 1, 1992).…”

“…The carotenoid loss rates we found were considerably less than those reported by Chen et al (1984) and Pozo et al (1988), although higher than those reported by No and Storebakken ( 199 1) for vacuum-packaged rainbow trout fillets (skin on) stored in darkness. The relative stability of fatty acids seems to confirm the results reported by Polvi et al (1991).…”

Color Evaluation in Raw, Baked and Smoked Flesh of Rainbow Trout (Onchorhynchus mykiss) Fed Astaxanthin or Canthaxanthin

“…Seurman et al (1978) reported astaxanthin concentration of raw flesh between 0.4 and 1.6 mg/kg after feeding red crab to rainbow trout. Similarly, Chen et al (1984) reported from 5.2 to 9.8 mg astaxanthin/kg after feeding with astaxanthin-enriched soy oil extracts from crawfish. Choubert and Luquet (1983), using shrimp meal in the diet, obtained astaxanthin concentrations of 1.4 mg/kg dry matter.…”

Packaging Interventions in Low Temperature Preservation of Fish- A Review

“…Its presence is reported to increase oxidative rancidity. 121 However, for some products oxygen could or should be used. High levels of oxygen are used in red meat and red fish meat, to maintain the red colour of the meat, to reduce and retard browning caused by formation of metmyoglobin.…”

“…121,122 This can be reduced by using the vacuum packaging technique in which, the air present in the pack is completely evacuated by applying vacuum. Vacuum packaging is one of the natural preservation packaging methods which can greatly enhance the shelf life and overall quality of muscle foods for a long time.…”