Colour changes of fillets of rainbow trout (Oncorhynchus mykiss W.) fed astaxanthin or canthaxanthin during storage under controlled or modified atmosphere

Choubert, Georges; Baccaunaud, Michel

doi:10.1016/j.lwt.2005.06.017

Cited by 41 publications

(26 citation statements)

References 30 publications

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“…In a Minolta colorimeter, a* and b* values correspond to the degree of redness and yellowness, respectively. Hue angle values of tomatoes were recorded as tan −1 (b * /a * ) (Choubert and Baccaunaudb 2006;Wyszecki and Stiles 1967).…”

Section: Firmness and Colourmentioning

confidence: 99%

“…Modified atmosphere packaging (MAP) is an ideal preservation technique (Mangaraj and Goswami 2009) for controlling product deterioration, providing an appropriate protective atmosphere around the product (Zhang et al 2006;CliffeByrnes and O'Beirne 2005). The basic difference between controlled atmosphere storage (CAS) and MAP systems is that gas levels are strictly maintained at all times under CAS system, whereas gas mixture is flushed into the package once and changes with time in the MAP system (Choubert and Baccaunaudb 2006). Controlled atmosphere storage or modified atmosphere packaging, combined with low temperature storage, can reduce respiration and ethylene production rates, then retard the softening, and slow down changes related to ripening and senescence (Ahvenainen 1996;Jacxsens et al 1999;Saito and Rai 2005).…”

Section: Introductionmentioning

confidence: 99%

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Tomato quality in controlled atmosphere storage, modified atmosphere packaging and cold storage

et al. 2012

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Effects of controlled atmosphere storage (CAS) and modified atmosphere packaging (MAP) in comparison with conventional cold storage on qualitative properties of green-mature harvested tomato were evaluated. Qualitative properties included firmness, redness value (a*), hue angle, Total Soluble Solids (TSS) content, Titratable Acidity (TA) and TSS/TA. Under CAS and MAP conditions, gas composition was 5 kPa O 2 and 3 kPa CO 2 . Results showed that the ability of CAS and MAP to retard the ripening process was more than cold storage. With regard to maintaining texture and colour, CAS treatment was the best and MAP was better than cold storage. Although amongst storage treatments, the maximum value of TSS was observed in cold storage, its decreasing trend in CAS was slower than that in cold storage. Additionally, MAP and especially CAS slowed down the diminishing trend of TA in tomatoes.

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Section: Firmness and Colourmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Tomato quality in controlled atmosphere storage, modified atmosphere packaging and cold storage

et al. 2012

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“…A marked increase in this parameter has already been mentioned as a result of different technological treatments on salmonid species such as frozen storage (Christophersen et al, 1992), vacuum-packaging refrigerated (4 °C) storage (Choubert and Baccaunaud, 2006) and hydrostatic high-pressure (Amanatidou et al, 2000).…”

Section: Astaxanthin Content and Color Changesmentioning

confidence: 88%

“…Color plays an important role in the appearance, presentation and acceptability of seafoods, especially in those related to salmonid species (Benzce Rørå et al, 2005;Choubert and Baccaunaud, 2006). AX is well known as the main pigment responsible for the pink color of salmonid fish species, so its retention during processing should be very important to guarantee consumer acceptance and retain the commercial value of the product.…”

Section: Astaxanthin Content and Color Changesmentioning

confidence: 99%

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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“…Oxidation of ferrous to ferric iron (Fe 2+ to Fe 3+ ) gives a brown appearance to the meat (Asghar and Pearson, 1959). High content of conjugated double bonds exposed to air oxygen causing color loss in carotenoids (Choubert and Baccaunaud, 2006). These alterations affected the frozen bonito fillets and resulted in gradual decrease on redness scores of pomegranate peel and grape seed extracts.…”

Section: Colour Analysismentioning

confidence: 99%

Untitled

Yerlikaya

Gökoğlu²

2010

Turk. J. Fish. Aquat. Sci.

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Green tea (Camelia sinensis), grape seed (Vitis vinifera) and pomegranate peel (Punica granatum) extracts were used to keep quality characteristics of bonito (Sarda sarda) fillets during frozen storage. Fillets were dipped into plant extract solutions before freezing, then glazed and stored at -18°C for 5 months. Preference of panellists was focused on green tea applied fillets, means of odour and texture at the end of the storage period. Also, brightness values were found to be high. Redness and yellowness of the fillets were affected from natural colour of grape seed and pomegranate peel extracts, respectively. More stiff and less adhesive product was obtained with control groups, followed by green tea extract applied fillets. Deformation of muscle structure was considerably decreased by dipping fillets into plant extracts before glazing.

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Colour changes of fillets of rainbow trout (Oncorhynchus mykiss W.) fed astaxanthin or canthaxanthin during storage under controlled or modified atmosphere

Cited by 41 publications

References 30 publications

Tomato quality in controlled atmosphere storage, modified atmosphere packaging and cold storage

Tomato quality in controlled atmosphere storage, modified atmosphere packaging and cold 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

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