89A-38 |
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Y. C. CHEN1, J. Nguyen1, K. Semmens2, S. K. Beamer1, and J. Jaczynski1. (1) Div. of Animal & Veterinary Sciences, West Virginia Univ., PO Box 6108, Morgantown, WV 26506, (2) Center for Agricultural & Natural Resources Development, West Virginia Univ., 1052 Agricultural Sciences Bldg., PO Box 6108, Morgantown, WV 26506-6108 Lipid oxidation is a major problem in fish products. Omega-3 fatty acids in fish and fish products reduce the risk of cardiovascular disease; however, these fatty acids may increase lipid oxidation. Alpha-tocopherol is usually used as an antioxidant to reduce lipid oxidation in food. This study was to evaluate the effects of flaxseed oil (FO) and alpha-tocopheryl acetate (&alpha-TA) supplementations on lipid oxidation and alpha-tocopherol content of trout fillets during storage at 2C. Four diets: 1) basal diet, 2) basal diet + 15% FO, 3) basal diet + 1500ppm &alpha-TA, and 4) basal diet + 15% FO + 1500ppm &alpha-TA were fed to rainbow trout for four months. Trout were filleted to obtain boneless, skinless butterfly fillets. The fillets were stored in either vacuum or aerobic packaging at 2C for 10 or 12 days. Following storage, the fillets were homogenized and moisture, alpha-tocopherol and total fat contents, as well as fatty acid profile (FAP), and lipid oxidation (TBARS) were determined. Data were analyzed statistically by a 2x2 factorial arrangement of treatments in a randomized complete block design. Regardless of packing and length of storage, FO and &alpha-TA had no (P>0.05) effect on moisture and total fat contents of fillets. FO increased (P<0.05) TBARS values of fillets when compared with those without FO. Although TBARS values of fillets were not affected (P>0.05) by &alpha-TA, lower (P<0.05) TBARS values were measured in fillets stored under vacuum than those under aerobic conditions. &alpha-TA increased (P<0.05) alpha-tocopherol content in fillets. The results indicate that the vacuum packaging reduced lipid oxidation. However, the &alpha-TA supplementation at the level tested did not reduce lipid oxidation. Therefore, further research is needed to determine effects of the combination of &alpha-TA with other antioxidants on reduction of lipid oxidation in fish and fish products.
Session 89A, Aquatic Food Products: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |