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. 2015 Apr;95(6):1199-206.
doi: 10.1002/jsfa.6808. Epub 2014 Aug 4.

Effect of the Antioxidants Composition in Diet on the Sensory and Physical Properties of Frozen Farmed Coho Salmon (Oncorhynchus Kisutch)

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Effect of the Antioxidants Composition in Diet on the Sensory and Physical Properties of Frozen Farmed Coho Salmon (Oncorhynchus Kisutch)

Alicia Rodríguez et al. J Sci Food Agric. .

Abstract

Background: Great attention has been paid to the antioxidants present in farmed fish feeds, with the replacement of synthetic antioxidants by natural ones being a main objective. In the present study, Coho salmon (Oncorhynchus kisutch) was fed a conventional diet that was enriched with different kinds of antioxidants: synthetic antioxidants (butylated-hydroxy toluene and ethoxyquin; diet I), a tocopherols-rich mixture (diet II) and a tocopherols-rosemary extract mixture (diet III). A comparative study of the sensory and physical changes observed in the corresponding frozen products was undertaken.

Results: After 18 months at -18 °C, fish previously fed on diet I showed higher putrid and rancid odours and rancid taste scores, while lower mean typical odour and taste values were attained. Dripping and expressible moisture values obtained for diet II-fish were lower when compared with their counterparts belonging to the diet I; additionally, microstructure analysis revealed that Z-lines integration was better preserved in fish corresponding to diets II and III.

Conclusion: Diet II has been recognised as being the most profitable to be employed to maintain the sensory and physical properties of the frozen product when long-term storage is considered. Further research is to be continued to optimise the natural antioxidants profile.

Keywords: Oncorhynchus kisutch; diet antioxidants; frozen storage; physical properties; quality; sensory acceptance.

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