Physicochemical changes in ω − 3-enhanced farmed rainbow trout (Oncorhynchus mykiss) muscle during refrigerated storage
作者： Y.C. Chen , J. Nguyen , K. Semmens , S. Beamer , J. Jaczynski
DOI: 10.1016/J.FOODCHEM.2007.01.012
关键词:
摘要: Physicochemical changes of ω − 3-enhanced farmed rainbow trout (Oncorhynchus mykiss) fillets developed by dietary modification with flaxseed oil and α-tocopheryl acetate (α-TA) were determined during storage at 2 °C. Trout fed experimental diets for 120 days followed processing to obtain boneless skinless fillets. The increased concentration total ω − 3 fatty acids in the fillets, which enhanced chances lipid oxidation storage. vacuum or non-vacuum packed stored 2 °C 10 12 days. Dietary α-TA resulted higher (P 0.05) oxidation. Vacuum packaging much lower (P < 0.05) TBARS retention α-tocopherol than packaging. However, unlike better protected FA
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