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Color Stability of Astaxanthin Pigmented Rainbow Trout Under Various Packaging Conditions
Author(s) -
CHEN HUEIMEI,
MEYERS S. P.,
HARDY R. W.,
BIEDE S. L.
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb14985.x
Subject(s) - astaxanthin , rainbow trout , flesh , pigment , carotenoid , food science , chemistry , trout , fish <actinopterygii> , chromatography , fishery , biology , organic chemistry
Astaxanthin‐rich oil extract from Louisiana crawfish by‐product imparted a salmon‐red coloration to the flesh and integument of rainbow trout on a diet containing 45 mg astaxanthin/kg feed. Carotenoids deposited in fish flesh were stable (ca 90% retention) in air‐packed samples at 1 ‐ 2°C. Oxygen‐evacuated and CO 2 ‐enriched packaging gave adverse color stability. Lowest pigment levels were in frozen samples, with 53% of the absorbed pigment degraded in 14 days. Visual color scores were consistent with quantitative pigment analyses (r = 0.77). Higher pigment contents were observed in air‐packed (1 ‐ 2°C) samples, possibly due to astacene or other breakdown products of astaxanthin. Maximal TBA values were observed in air‐packed (1 ‐ 2°C) samples. The effect of tissue enzyme homogenate on fading of trout flesh is discussed.