High Dietary Vitamin E Affects Storage Stability of Frozen‐refrigerated Trout Fillets

Abstract

Fillets were processed from trout fed a diet containing either 200 (low vitamin E [LVE] diet) or 5000 (high vitamin E [HVE] diet) mg a‐tocopheryl acetate/kg for 0, 4, and 9 wk. These fillets were evaluated fresh and after 6 mo of frozen storage. Frozen fillets were thawed and stored 3 d at 1 °C before analyses. Muscle α‐tocopherol of fish fed the HVE diet continuously increased through 9 wk of feeding. Reduced muscle α‐tocopherol and moisture, and increased muscle redness and fat were observed in frozen‐refrigerated fillets compared with fresh fillets. Thiobarbituric acid‐reactive substances were lower in frozen‐refrigerated fillets produced from fish fed the HVE diet. Proportion of unsaturated fatty acids and omega‐3 fatty acids increased as feeding duration increased from 0 to 9 wk.

Effects of dietary enrichment with alpha-tocopherol acetate and post-harvest filleting on lipid oxidation and flesh quality of tropical farmed barramundi (Lates calcarifer)

“…The enhanced α-tocopherol acetate diet did not cause any overt signs of stress, as would be indicated by differences in mortality and growth between the two diets. This is similar to that observed for rainbow trout (Oncorhynchus mykiss, Jittinandana et al, 2006) and Atlantic halibut (Hippoglossus hippoglossus, Ruff et al, 2002).…”

“…Lipid oxidation was measured by a distillation-colorimetric technique, the 2-thiobarbituric acid method (TBARS) modified from Wong et al (1991) as used in previous studies to measure lipid oxidation in teleosts (Frigg et al, 1990;Jittinandana et al, 2006;Musgrove et al, 2011;Ruff et al, 2002). Analyses were performed at the Lincoln Marine Science Centre (Port Lincoln, School of Biological Sciences, Flinders University).…”

“…1). The colour variables calculated were Hunter L*, a* and b* (Hunt, 1977), where L* describes lightness (100 = white, 0 = black), a* describes red-green chromaticity (+a* = red, −a* = green) and b* describes yellow-blue chromaticity (+b* = yellow, −b* = blue), (Jittinandana et al, 2006).…”

“…Fish are acutely prone to lipid oxidation due to high levels of polyunsaturated fatty acids (PUFAs) in the flesh (Hultin, 1994;Undeland, 2001), which limits the storage life of fish products (Jittinandana et al, 2006). The oxidation of lipid can result in a loss of product quality through the development of off-flavours, potent odorants, and a loss of colour and texture (Rørbaek et al, 1993).…”

Influencia del α tocoferol en la incorporacion y peroxidacion del acido araquidonico en alevines parr de salmon del Atlantico (Salmo salar L.)

“…En cuanto al efecto de interacción entre el ARA y el α-tocoferol adicionado en las dietas, sobre la acumulación en el músculo, se observó que no hubo diferencias significativas (P > 0,05) entre las dietas, demostrando así que no existe influencia del α-tocoferol sobre la acumulación de los ácidos grasos en el músculo. Esto corrobora lo señalado por Hosseini et al (2010), quienes encontraron que la adición de 250 mg de α-tocoferol acetato/kg no tuvo influencia en la acumulación de los ácidos grasos en el músculo del esturión beluga (Huso huso), respecto de otras concentraciones de α-tocoferol y con estudios realizados por Jittinandana et al (2006) en trucha arcoiris sometidos a bajas y altas concentraciones de vitamina E (200 mg α-tocoferol/kg y 5000 mg α-tocoferol/kg, respectivamente) por nueve semanas, quienes encontraron que no existe ninguna influencia en la acumulación de los ácidos grasos en el músculo, por efecto de variaciones en la concentraciones de α-tocoferol en las dieta.…”