ISSN:
1745-4522
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The effect of dietary supplementation with α-tocopherol and surface application of oleoresin rosemary on the lipid stability of rainbow trout (Oncorhynchus mykiss) muscle during refrigerated storage (4C) and frozen storage (−20C) for 8 days and 6 months, respectively, was investigated. A significant (p 〈 0.05) reduction in α-tocopherol concentrations in muscle tissue during frozen storage was observed. The 2-thiobarbituric acid-reactive substances (TBARS) values of muscle samples, with or without surface application of oleoresin rosemary, increased during storage for all dietary groups. A significant (P 〈 0.05) interaction between dietary treatments and the time of storage was observed. Muscle tissue from fish receiving a dietary supplement of 500 mg/kg diet had the lowest TBARS values. The oxidative stability of the lipids was further improved by applying oleoresin rosemary to the surface of the fish fillets.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4522.1998.tb00106.x