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Lipid Hydrolysis and Oxidation Related to Astaxanthin Content in Light and Dark Muscle of Frozen Stored Rainbow Trout ( Oncorbynchus mykiss )
Author(s) -
INGEMANSSON T.,
PElTERSSON A.,
KAUFMANN P.
Publication year - 1993
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.1365-2621.1993.tb04313.x
Subject(s) - astaxanthin , rainbow trout , chemistry , biochemistry , hydrolysis , trout , food science , fishery , fish <actinopterygii> , biology , carotenoid
Astaxanthin decreased significantly during frozen storage in both light and dark muscle of farmed rainbow trout ( Oncorhynchus mykiss ). Astaxanthin sunolementation did not affect lipid hydrolysis and oxidation during frozen storage of fish muscle. Deposition of astaxanthin was higher in dark muscle than in light muscle. Astaxanthin decreased in both supplemented and nonsupplemented fish. The sum of trans‐astaxanthin and its cis‐isomers decreased during frozen storage, indicating mechanisms other than trans‐cis isomerization were causes. α‐Tocopherol decreased to the same extent in both light and dark muscle for both diets.