Frozen Storage Quality of Rainbow Trout (Oncorhynchus mykiss) as Affected by Oxygen, Illumination, and Fillet Pigment |
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| Authors: | B BJERKENG G JOHNSEN |
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| Affiliation: | Authors Bjerkeng and Johnsen were formerly with NORCONSERV, Institute of Fish Processing &Preservation Technology, P.O. Box 327, N-4001 Stavanger, Norway. Author Bjerkeng's present address: AKVAFORSK, Institute for Aquaculture Research Ltd., N-6600 Sunndalsøra, Norway. Author Johnsen's present address: Næringsmiddeltilsynet i Midt-Rogaland, Forusbeen 3, N-4033 Forus, Norway. |
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| Abstract: | We investigated the influence of packaging materials with high, medium and low oxygen transmission rates (OTR) on the development of 2-thiobarbituric acid-reactive substances (TBARS) and astaxanthin retention in rainbow trout fillets. Three different levels of astaxanthin, during dark or illuminated frozen storage were studied. Samples were analyzed after 17, 29 and 36 wk frozen storage. Rancidity developed more rapidly in packages with high OTR. This effect was more pronounced in illuminated samples, also verified by sensory evaluation. Fillets with highest astaxanthin content reached maximum TBARS after 29 wk. The two less pigmented sample groups reached maximum after 17 wk frozen storage, indicating antioxidative effects of astaxanthin. |
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| Keywords: | lipid oxidation frozen storage rainbow trout astaxanthin antioxidant |
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