Open AccessInfluence of α‐tocopherol acetate on the short‐ and long‐term storage properties of fillets from Atlantic salmon Salmo salar fed a high lipid diet
Author(s) -
Scaife,
Onibi,
Murray,
M. Fletcher,
Houlihan
Publication year - 2000
Publication title -
aquaculture nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.941
H-Index - 79
eISSN - 1365-2095
pISSN - 1353-5773
DOI - 10.1046/j.1365-2095.2000.00128.x
Subject(s) - food science , polyunsaturated fatty acid , lipid oxidation , lipid peroxidation , biology , thiobarbituric acid , salmo , tocopherol , flesh , carotenoid , fatty acid , zoology , antioxidant , fish <actinopterygii> , biochemistry , vitamin e , fishery
During refrigeration, lipid oxidation is a major factor contributing to post‐mortem deterioration of flesh quality. Polyunsaturated fatty acids (PUFA), especially n ‐3 PUFA, are present in high concentration in fish tissues, and in oils used in diets, and are readily susceptible to peroxidation. α‐Tocopherol (AT) can reduce tissue lipid peroxidation in vivo and post mortem. The effect of increasing the tissue level of AT by dietary supplementation of α‐tocopherol acetate (ATA) was therefore investigated. Commercial salmon diets C, M and H, high in lipids, containing 184, 573 and 865 mg ATA kg −1 diet DM (dry matter) were fed to 18 fish per treatment. Dietary AT: PUFA ratios were 2.0, 6.3, and 9.5 mg g −1 for diets C, M and H, respectively. Fish (mean initial live weight 630 g) were slaughtered after 50 and 78 days of feeding. Fillet samples were analysed fresh or after storage at 4 °C for 12 days and –20 °C for 12 months. Lipid oxidation was measured using the thiobarbituric acid test. Colour score, but not carotenoid content, of fillets was significantly higher between 6 and 12 days of fresh storage in fish fed diets M and H compared with those fed diet C. Colour score, carotenoid content and ΑΤ content decreased and the content of lipid oxidation products increased following storage of fillets at –20 °C for up to 12 months, although lipid oxidation was always significantly lower in fish fed diets M and H.