Effect of dietary components and surface application of oleoresin rosemary on lipid stability of rainbow trout (Oncorhynchus mykiss) muscle during refrigerated and frozen storage

被引：25

作者：

Akhtar, P ^{[1
]}

Gray, JI ^{[1
]}

Booren, AM ^{[1
]}

Garling, DL ^{[1
]}

机构：

[1] Michigan State Univ, Dept Food Sci & Human Nutr, E Lansing, MI 48824 USA

来源：

JOURNAL OF FOOD LIPIDS | 1998年 / 5卷 / 01期

关键词：

D O I：

10.1111/j.1745-4522.1998.tb00106.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of dietary supplementation with alpha-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 alpha-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 TEARS values. The oxidative stability of the lipids was further improved by applying oleoresin rosemary to the surface of the fish fillets.

引用

页码：43 / 58

页数：16

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