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  • 1
    Electronic Resource
    Electronic Resource
    Color Evaluation in Raw, Baked and Smoked Flesh of Rainbow Trout (Onchorhynchus mykiss) Fed Astaxanthin or Canthaxanthin (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Color of rainbow trout (Onchorynchus mykiss) was investigated using sensory and instrumental analysis. When judged in pairs with equal carotenoid concentration, astaxanthin caused less whiteness, higher chromaticity and more red hue of trout flesh than canthaxanthin. Sensory assessed whiteness, chromaticity and red hue significantly correlated with instrumental values for lightness, chromaticity and hue [CIE (1976) L*a*b* and H(°)ab]. Multivariate regression analysis improved the predictability for all sensory variables compared with univariate analysis. Prediction of carotenoid concentration from instrumental values was better for astaxanthin than for canthaxanthin.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb03572.x
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  • 2
    Electronic Resource
    Electronic Resource
    Color Stability of Rainbow Trout Fillets during Frozen Storage (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of frozen storage (3 and 6 months at −20 and −80°C) on stability of carotenoids and color [CIE, (1976) L*a*b* and H(°)ab] in vacuum-packed fillets of rainbow trout were studied in a paired-sample experiment. The trout were fed diets containing astaxanthin or canthaxanthin at different water salinities and temperatures. Carotenoids in the flesh were stable (up to 5% loss) for 6 months at −20 or −80°C, regardless of carotenoid sources and rearing conditions. Frozen storage resulted in increased L* (lightness), a* (redness) and b* (yellowness), and decreased H(°)ab (hue) values. Color characteristics from different parts of the fillet differed significantly.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb14618.x
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  • 3
    Electronic Resource
    Electronic Resource
    Characteristics of Color in Raw, Baked and Smoked Wild and Pen-Reared Atlantic Salmon (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Color of wild, astaxanthin pigmented, and farmed, canthaxanthin pigmented, Atlantic salmon (Salmon salar) was evaluated by spectroscopy and visual sensory analyses. A more yellow hue in farmed salmon color compared with wild salmon was found in acetone extracts of raw salmon flesh and by visual sensory analyses of raw, baked and smoked salmon flesh. With instrumental color analysis directly on raw flesh, no significant differences in color between wild and farmed salmon were found. The redness and hue in raw and baked salmon flesh and the redness in smoked salmon were correlated to the pigment concentration in raw salmon. The redness and hue in processed salmon were predictable from the redness and hue of raw flesh.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13936.x
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  • 4
    Electronic Resource
    Electronic Resource
    Metabolism of carotenoids in salmonidsParts of this series were presented at the 8th Int. Symp. on Carotenoids, Boston, USA, 1987, by K. Schiedt.. Part 2Part 1 [1].. Distribution and absolute configuration of idoxanthin in various organs and tissues of one atlantic salmon (Salmo salar, L.) fed with astaxanthin (1988)
    New York, NY : Wiley-Blackwell
    Helvetica Chimica Acta 71 (1988), S. 881-886 
    Details
    ISSN: 0018-019X
    Keywords: Chemistry ; Organic Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: The content of total carotenoids and the ratio astaxanthin/idoxanthin ( = 3,3′-dihydroxy-β,β-carotene-4,4′-dione/3,3′,4′-trihydroxy-β,β-caroten-4-one) in varoius organs and tissues of one Atlantic salmon (Salmo salar, L.) reared indoors in a tank were analyzed after feeding ‘racemic’ ((3R,3′R)/(3R,3′S; meso)/(3S,3′S) 1:2:) astaxanthin (90 mg/kg feed) during one yera. Configurational analysis of astaxanthin was carried out via the (-)-dicamphanate derivative and that of idoxanthin after reaction with (+)-(S)-l-(l-naphthyl)ethyl isocyanate. Separation of all eight optical isomers of idoxanthin-tricarbamate derivatives by HPLC is described. In salmon, enzymatic reduction of astaxanthin was found to be sterospecific leading to th (4′R)-hydroxy group irrespective of the configuration at C(3′), thus resulting in four different stereoisomers of idoxanthin formed from (3R,3′R), (3R,3′S; meso)-, and (3S3′S)-astaxanthin present in the diet.
    Additional Material: 1 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/hlca.19880710425
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  • 5
    Electronic Resource
    Electronic Resource
    Metabolism of Carotenoids in Salmonids. Part 3Part 1: [4]; Part 2:[1].. Metabolites of astaxanthin and canthaxanthin in the skin of atlantic salmon (salmo salar, L.) (1988)
    New York, NY : Wiley-Blackwell
    Helvetica Chimica Acta 71 (1988), S. 887-896 
    Details
    ISSN: 0018-019X
    Keywords: Chemistry ; Organic Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: Diets supplemented with astaxanthin and canthaxanthin, respectively, and a control diet without carotenoid additions, were fed to 1½-year-old Atlantic salmon (Salmo salar, L.) for one year. The integuments were investigated as to their quantitative and qualitative carotenoid composition. Astaxanthin and canthaxanthin deposited in the skin amounted to 20 and 14% of the total carotenoids only. Seventy % must be considered as metabolites of astaxanthin and canthaxanthin and 10% as basic xanthophylls also present in the control groups. Astaxanthin apparently underwent the following metabolic pathway: astaxanthin→idoxanthin→adonixanthin→zeaxanthin→zeaxanthin 5,6-epoxides. Reduction of the 4′-carbonyl group was stereospecific leading to the (4′R)-idoxanthin. Canthaxanthin was obviously converted to β,β-carotene via 4′-hydroxyechinenone, echinenone, and 4-hydroxy-β,β-carotene.
    Additional Material: 2 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/hlca.19880710426
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