Effect of dietary levels of fat, α-tocopherol and astaxanthin on colour and lipid oxidation during storage of frozen rainbow trout ( Oncorhynchus mykiss ) and during chill storage of smoked trout

Jensen, Christian S.; Birk, E.; Jokumsen, Alfred; Skibsted, Leif H.; Bertelsen, Grete

doi:10.1007/s002170050317

Cited by 100 publications

(84 citation statements)

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“…This AX content retention agrees with previous investigation concerning the same species under similar frozen conditions, previously fed with a diet enriched with synthetic antioxidants (Vinagre et al, 2011). However, and contrary to the present results, an AX content decrease during frozen storage has been described for Atlantic salmon (S. salar) (Christophersen et al, 1992) and rainbow trout (O. mykiss) (Jensen et al, 1998).…”

Section: Astaxanthin Content and Color Changessupporting

confidence: 88%

“…Differences among individuals corresponding to the various diets could hardly be found, so that a definite effect of the diet on the AX content could not be inferred. In a previous study (Jensen et al, 1998), the addition of α-tocopherol in the diet did not affect the AX retention in rainbow trout (O. mykiss) muscle either. In addition, a definite tendency with frozen storage time could not be concluded in the actual research for the AX content in the different kinds of samples.…”

Section: Astaxanthin Content and Color Changesmentioning

confidence: 63%

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Effect of the antioxidant profile in the diet of farmed coho salmon (<i>Oncorhynchus kisutch</i>) on the nutritional value retention during frozen storage

Ortíz¹,

Larraín²,

Pacheco³

et al. 2013

Grasas y Aceites

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RESUMENEfecto de la composición en antioxidants incluidos en la dieta sobre la retención del valor nutricional de salmón coho (Oncorhynchus kisutch) de cultivo durante su conservación en congelación Salmones coho (Oncorhynchus kisutch) fueron alimentados con una dieta enriquecida en antioxidantes sintéticos (butil-hidroxi-tolueno y etoxiquina, dieta I) y su efecto comparado con dos dietas enriquecidas en antioxidantes naturales (una mezcla rica en isómeros de tocoferol, dieta II; una mezcla de isómeros de tocoferol y extracto de romero, dieta III). Una vez sacrificado, el pescado fue conservado a -18 °C durante 18 meses. El empleo de la dieta II llevó a muestras congeladas con contenido superior en proteínas sarcoplás-micas y en γ-y δ-tocoferol al ser comparados con pescado previamente alimentado con la dieta I. Sin embargo, no se observaron diferencias a nivel de composición proximal, contenido en α-tocoferol y astaxantina y parámetros de color (L*, a*, b*). A nivel de composición en ácidos grasos, los individuos correspondientes a la dieta II reflejaron mayores contenidos en C22:6ω3 y monoinsaturados, pero menores en C20:5ω3 y saturados al ser comparados con sus homólogos de la dieta I.

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Section: Astaxanthin Content and Color Changessupporting

confidence: 88%

Section: Astaxanthin Content and Color Changesmentioning

confidence: 63%

Effect of the antioxidant profile in the diet of farmed coho salmon (<i>Oncorhynchus kisutch</i>) on the nutritional value retention during frozen storage

Ortíz¹,

Larraín²,

Pacheco³

et al. 2013

Grasas y Aceites

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“…For hexanal, heptanal, (E)-2-hexenal, (E,E)-2,4-heptadienal and nonanal significant time effects were found due to increasing concentrations during storage, independently of storage temperature, while temperature influenced significantly hexanal and 2-hexanal levels. A small increase in the amount of secondary lipid oxidation products was also observed by Jensen et al (1998). The significant and preservative action of negative storage temperature was confirmed by Choubert et al (2011), that determined lipid oxidation (TBARS) in packed rainbow trout stored for 18 months at À20 C. Results showed that TBARS significantly increased after the first month of storage, but not other changes occurred during the 5 later months.…”

mentioning

confidence: 76%

“…aureus) found that different Huang et al (2003) Data retrieved from Stephan et al (1995), Jensen et al (1998) and Huang et al (2003).…”

Section: Antioxidant In Feedmentioning

confidence: 99%

“…In summary, it is possible to assert that a-tocopherol antioxidant activity is increased by increasing concentration levels in feed; a-tocopherol performs better in high-fat substrates; a-tocopherol acts preferentially in long-term frozen storage. Jensen et al (1998) fed rainbow trout (Oncorhynchus mykiss) with different astaxanthin and a-tocopherol levels for 6 months in order to understand the role of feeding antioxidant on lipid stability of the raw fish during frozen storage (À28 C, 12 or 18 months). Globally, storage reduced both astaxanthin and tocopherol content in fish fillet, although the highest decrease was observed for astaxanthin content.…”

Section: Antioxidant In Feedmentioning

confidence: 99%

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From farm to fork: lipid oxidation in fish products. A review

Secci

Parisi

2016

Italian Journal of Animal Science

151

106

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Lipid oxidation is a very complex and important event threatening the quality of foods especially of those containing highly unsaturated fats. Fish are the main source of polyunsaturated fatty acids that, unfortunately, are highly susceptible to degradation process, such as oxidation. Fish supply chain generally involves many steps and each of them together with their interaction might play a central role in muscle quality maintenance. From this review emerged that antioxidants supplementation diet can play a central role to limit the detrimental effects of stress (preslaughter or at killing) and storage. In this sense, lycopene shows the best antioxidant activity during stressful conditions while a-tocopherol acts preferentially in long-term frozen storage. Stress just before or at slaughter can greatly threaten flesh quality both immediately and after storage by inducing numerous metabolic pathways, that often involve the production of very reactive molecular species, such as hydroperoxides. A common operation such as bleeding can significantly reduce both reactive molecules and haemoglobin (Hb), which is recognised as a great pro-oxidant. Temperature and duration are two critical points of storage phase which has to be considered even by consumers. Frozen storage at very low temperatures (À30 C, À40 C) confirms to be the best storage practise. Finally, cooking can compromise aromatic profile of cooking fillets. Thus, feeding antioxidant, reducing stress both during pre-slaughter practise and at killing, good storage practises, if associated with an appropriate cooking method (low temperature, short time) seems to be the clues for preserving the fragile lipid fraction from farm to fork. ARTICLE HISTORY

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Ergothioneine: a potential antioxidative and antimelanosis agent for food quality preservation

Kitsanayanyong

Ohshima

2022

FEBS Letters

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The global population increase has increased the demand for food products. However, post-harvest deterioration because of oxidation and discoloration results in a drastic loss of food quality and supply. Thus, research has focused on developing strategies to minimize such losses. One of those strategies includes the application of ergothioneine (ET), a potent hydrophilic antioxidant, to several food products to overcome their short shelf-life. ET can be synthetic or derived from several species of edible mushrooms and their extracts, which are known sources of natural ET. Given the reported potential of ET in food quality preservation, this review compiles the recent applications of ET as a preservative for maintaining the quality of food commodities.

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Effect of dietary levels of fat, α-tocopherol and astaxanthin on colour and lipid oxidation during storage of frozen rainbow trout ( Oncorhynchus mykiss ) and during chill storage of smoked trout

Cited by 100 publications

References 0 publications

Effect of the antioxidant profile in the diet of farmed coho salmon (<i>Oncorhynchus kisutch</i>) on the nutritional value retention during frozen storage

Effect of the antioxidant profile in the diet of farmed coho salmon (<i>Oncorhynchus kisutch</i>) on the nutritional value retention during frozen storage

From farm to fork: lipid oxidation in fish products. A review

Ergothioneine: a potential antioxidative and antimelanosis agent for food quality preservation

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