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Color Stability of Rainbow Trout Fillets during Frozen Storage
Author(s) -
NO HONG K.,
STOREBAKKEN TROND
Publication year - 1991
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.1365-2621.1991.tb14618.x
Subject(s) - canthaxanthin , astaxanthin , rainbow trout , lightness , flesh , carotenoid , fillet (mechanics) , food science , chemistry , trout , vacuum packing , skin color , organoleptic , fishery , fish <actinopterygii> , biology , materials science , physics , artificial intelligence , computer science , optics , composite material
The effects of frozen storage (3 and 6 months at −20 and −80°C) on stability of carotenoids and color [CIE, (1976) L*a*b* and H(°) ab ] in vacuum‐packed fillets of rainbow trout were studied in a paired‐sample experiment. The trout were fed diets containing astaxanthin or canthaxanthin at different water salinities and temperatures. Carotenoids in the flesh were stable (up to 5% loss) for 6 months at −20 or −80°C, regardless of carotenoid sources and rearing conditions. Frozen storage resulted in increased L* (lightness), a* (redness) and b* (yellowness), and decreased H(°) ab (hue) values. Color characteristics from different parts of the fillet differed significantly.