Journal of Food Processing & Technology · 2011 · 31 citations · 38 references
AgricultureAnimal SciencesNutritional SciencesAnimal NutritionAquacultureFood ChemistryAquaculture NutritionFish NutritionFood AntioxidantsLipid AnalysisLipid OxidationStorage Effects On QualityChemical CharacteristicsLipid Nutritional QualityLipid Quality AssessmentOxidation In Fish ProductsProcessing Effects On LipidsRefrigerated Storage TechnologyStorage Effects On Food CompositionStorage Effects On Lipids
This study was designed to compare the effects of α-tocopherol acetate through diet (0, 300 and 500 mg/ kg) and direct addition (200 mg/kg flesh) after slaughtering on oxidative stability of rainbow trout ( Oncorhynchus mykiss ) fillets during 12 days of refrigerated storage. For this, fish were fed experimental diets for 58 days followed by processing to obtain boneless, skinless fillets. A solution of α-tocopherol (vitamin E-ethanol-distilled water) was used for the superficial application on fillets. The fillets were packed and stored at 4 oC. The samples were analyzed periodically for chemical characteristics (PV, TBA, FFA and pH). According to the results, the concentration of α-tocopherol in fillets increased linearly in response to feed concentration (P 0.05) differences in FFA and p H between samples held in the refrigerator during 12 days.
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Lipid stability in meat and meat products
P.A. Morrissey, P. J. A. Sheehy, Karen Galvin et al. · Meat Science · 1998 · 689 citations