Relationships between carotenoid concentration and colour of fillets of Arctic chair, Salvelinus alpinus (L.), fed astaxanthin

Abstract

The relationships between fillet colour (CIE L* a* b* and CIE L* C* H°a b ) and carotenoid concentration were investigated using samples taken from Arctic charr, Salvelinus alpinus (L.), of different ages and sizes, which were held under a variety of rearing conditions. Relationships between colour parameters and carotenoid concentrations were nonlinear. Increasing carotenoid concentrations led to increased redness (a*), yellowness (b*) and chroma (C*), and decreased lightness (L*) and hue angle (H°a b ). Redness was the colour parameter most highly correlated with carotenoid concentration of the Arctic charr fillets. For a given redness value, yellowness was higher in sexually mature than in immature Arctic charr. This was possibly a result of mature fish having higher proportions of idoxanthin in the fillet than immatures. Alternatively, the differences in yellowness may have been a consequence of differences in proximate composition of fillets of mature and immature charr. There were also differences in yellowness in fillets from Svalbard and Hammerfest charr, Svalbard fish having the most yellow fillets. Fish from the two strains did not differ in relative proportions of fillet carotenoids, indicating that differences in colour were mediated through differences in other chemical properties.

CAROTENOID-ENRICHED DIET FOR PRE-MATURATION STAGE OF POND-REARED TIGER SHRIMP, Penaeus monodon PART I. THE EFFECTS ON GROWTH, PIGMENTATION AND WHOLE BODY NUTRIENT CONTENT

“…Pigmentation occurs in the tiger shrimp fed with the diet enriched with carotenoid in this present study supported the previous findings demonstrating the role of carotenoid in pigmentation of aquatic animal including crustacean (Hatlen et al, 1998;Bowen et al, 2002;Armenta & Guerrero-Lagarreta, 2009). The green or brown coloration of raw tiger shrimp and the orange-red coloration of cooked tiger shrimp is due to the presence of naturally occurring pigments, carotenoid, in which astaxanthin is the principal pigment deposited (Springate & Nickell, 2000).…”

Flesh quality of raw and smoked fillets of Atlantic salmon as influenced by dietary oil sources and frozen storage

“…The decrease in luminosity L à and yellowness b à in fish fed with capelin oil could be explained by a higher canthaxanthin concentration (correlation coefficients between canthaxanthin and L à ¼ À0:93 and b à ¼ À0:54). Redness a à of raw and smoked fillets was strongly correlated with astaxanthin and canthaxanthin concentrations (Table 9) as reported for Arctic charr (Hatlen, Jobling, & Bjerkeng, 1998) and rainbow trout (Nickell & Bromage, 1998).…”

Effect of dietary astaxanthin on the growth performance, lipid composition and post-mortem skin colouration of red porgy Pagrus pagrus

“…Regarding skin colour intensity, only ASTX120 group presented values, of this colour variable, close to wild specimens. Several chemical factors may affect the above colour variables, and among them, the presence of other colouring masking compounds (Hatlen et al 1998). Melanin, overproduced as a physiological response to culture conditions, affects greatly red porgy skin colour; indeed, cultured red porgy have considerably higher melanin content compared to wild fish (Chatzifotis et al 2005).…”