Effect of the antioxidants composition in diet on the sensory and physical properties of frozen farmed Coho salmon (<i>Oncorhynchus kisutch</i>)

Rodrı́guez, Alicia; Latorre, Mónica; Gajardo, Mónica; Bunger, Andrea; Munizaga, Alejandro; López, Luis; Aubourg, Santiago P.

doi:10.1002/jsfa.6808

Cited by 5 publications

(5 citation statements)

References 30 publications

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“…Besides their use as antimicrobials, oils added to fish feed seem to increase the oxidative stability of the living fish through maintaining its in vivo redox balance and then, leading to higher oxidative stability of the corresponding fishery products (Rodríguez et al, 2015). In agreement to this, rainbow trout (Oncorhynchus mykiss) fed diets supplemented with essential oils consisted of carvacrol and thymol have recently shown to be more protected against flesh lipid oxidation with higher preservation of the activity of glutathione-based enzymes during refrigerated storage (Giannenas et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Pathway-oriented action of dietary essential oils to prevent muscle protein oxidation and texture deterioration of farmed rainbow trout

Santos

Méndez

Secci

et al. 2019

Animal

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Recently, great attention has been directed towards the use of essential oils from aromatic plants as antimicrobials and antioxidant in food matrix. Fish is well known to be a high perishable food. Indeed, fish muscle is susceptible to suffer protein and lipid oxidation during frozen storage, which can lead to the development of softening and undesirable volatile molecules. However, the possible inclusion of essential oils in fish feed for preserving fish flesh quality during storage is still unclear. For this reason, the potential protective effects of the incorporation of a dietary essential oil constituted by eucalyptol, carvacrol and thymol, to rainbow trout’s (Oncorhynchus mykiss) feed were here investigated. Frozen fish fillets resulting from trout fed the essential oil showed a significant protection of specific muscle proteins against the oxidation produced during frozen storage at –10ºC for 6 months. Essential oil-enriched feed decreased carbonylation of specific myofibrillar (α-actinins-1 and -3, myosin heavy chain, myomesin-1, pyruvate kinase, tropomyosin, troponin-T and actin) and sarcoplasmic proteins (glycogen phosphorylase, creatine kinase, fructose-bisphosphate aldolase A and phosphoglycerate mutase 2). Essential oils also increased actin stability and preserved muscle protein solubility and water holding capacity. In addition, essential oils inhibited the onset of lipid oxidation and rancidity, resulting in frozen fish with superior textural quality and sensory scores. As a final conclusion, the inclusion of essential oils in farmed rainbow trout feed is largely efficient for increasing fish quality and shelf life during frozen storage, mainly through a selective-antioxidant effect on muscle proteins.

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Section: Introductionmentioning

confidence: 99%

Pathway-oriented action of dietary essential oils to prevent muscle protein oxidation and texture deterioration of farmed rainbow trout

Santos

Méndez

Secci

et al. 2019

Animal

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“…When Coho salmon was fed different types of antioxidants, a VEsupplemented diet resulted in the best sensory and physical properties of the long-term frozen salmon product. 145 Fillet textural parameters, cohesiveness, resilience and chewiness of GIFT Nile tilapia were also significantly higher in fish fed VE-supplemented diets than in those offered a VE-deficient diet. 17 The addition of VE also increased serum and muscle SOD and serum CAT activities, and decreased serum and muscle MDA levels, supporting the role of VE in antioxidant protection.…”

Section: Effects Of Vitamin E On Seafood Qualitymentioning

confidence: 92%

“…A number of studies indicated that supplemental dietary VE significantly improved product quality of different fish products. When Coho salmon was fed different types of antioxidants, a VE‐supplemented diet resulted in the best sensory and physical properties of the long‐term frozen salmon product 145 . Fillet textural parameters, cohesiveness, resilience and chewiness of GIFT Nile tilapia were also significantly higher in fish fed VE‐supplemented diets than in those offered a VE‐deficient diet 17 .…”

Section: Dietary Vitamin E Requirements For Growth Health and Flesh Q...mentioning

confidence: 99%

“…This means that seafood should contain sufficient amounts of α-tocopherol to protect them against lipid oxidation. [143][144][145] A number of studies indicated that supplemental dietary VE significantly improved product quality of different fish products.…”

Section: Effects Of Vitamin E On Seafood Qualitymentioning

confidence: 99%

“…As lipid peroxidation continues, VE concentration in seafood decreases, 94,142 which may further deteriorate the quality of seafood products. This means that seafood should contain sufficient amounts of α ‐tocopherol to protect them against lipid oxidation 143–145 …”

Section: Dietary Vitamin E Requirements For Growth Health and Flesh Q...mentioning

confidence: 99%

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The importance of vitamin E for farmed fish—A review

El‐Sayed

Izquierdo

2021

Reviews in Aquaculture

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Vitamin E (VE) is a term that includes a group of fat-soluble molecules, from which the most active homologous is α-tocopherol. Thus, VE comprises at least ten homologous derivatives of a 6-chromanol ring with a phytyl side chain, including tocopherols, tocotrienols and tocomonoenols. Among them, α-tocopherol (5, 7, 8-trimethyl tocol) (α -TOH) is the most widely distributed form of VE, with the highest biological activity and biopotency, in relation to its selective uptake and transport. 1,2 VE is a structural component of cell membranes with a potent chain-breaking antioxidant action, which plays a main role in several biological processes. In cultured fish and shrimps, VE improves growth and feed utilization; promotes health status and contributes to regulate the immune system and selenium (Se) metabolism; enhances reproductive performance and larval development and improves fillet quality and shelf life. 3 Therefore, VE has always been added in aquafeeds, for almost all studied fish and crustacean species. 4 In recent years, a large bulk of research has been devoted to determining the effects of VE on fish and shrimp performance, antioxidation, immunity, quality, and other biological activities and metabolic functions. These issues have been comprehensively

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Seafood handling, processing, and packaging

Watts

2024

Encyclopedia of Meat Sciences

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Effect of the antioxidants composition in diet on the sensory and physical properties of frozen farmed Coho salmon (Oncorhynchus kisutch)

Abstract: Diet II has been recognised as being the most profitable to be employed to maintain the sensory and physical properties of the frozen product when long-term storage is considered. Further research is to be continued to optimise the natural antioxidants profile.

Cited by 5 publications

References 30 publications

Pathway-oriented action of dietary essential oils to prevent muscle protein oxidation and texture deterioration of farmed rainbow trout

Pathway-oriented action of dietary essential oils to prevent muscle protein oxidation and texture deterioration of farmed rainbow trout

The importance of vitamin E for farmed fish—A review

Seafood handling, processing, and packaging

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