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Color Evaluation in Raw, Baked and Smoked Flesh of Rainbow Trout (Onchorhynchus mykiss) Fed Astaxanthin or Canthaxanthin
Author(s) -
SKREDE GRETE,
STOREBAKKEN TROND,
NÆS TORMOD
Publication year - 1990
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.1365-2621.1990.tb03572.x
Subject(s) - canthaxanthin , astaxanthin , hue , chromaticity , flesh , rainbow trout , carotenoid , food science , lightness , chemistry , fishery , biology , fish <actinopterygii> , artificial intelligence , computer science
Color of rainbow trout ( Onchorynchus mykiss ) was investigated using sensory and instrumental analysis. When judged in pairs with equal carotenoid concentration, astaxanthin caused less whiteness, higher chromaticity and more red hue of trout flesh than canthaxanthin. Sensory assessed whiteness, chromaticity and red hue significantly correlated with instrumental values for lightness, chromaticity and hue [CIE (1976) L*a*b* and H(°) ab ]. Multivariate regression analysis improved the predictability for all sensory variables compared with univariate analysis. Prediction of carotenoid concentration from instrumental values was better for astaxanthin than for canthaxanthin.