89A-23

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 26506-6108, (2) Center for Agricultural & Natural Resources Development, West Virginia Univ., 1052 Agricultural Sciences Bldg., PO Box 6108, Morgantown, WV 26506-6108

Flaxseed oil (FO) contains high concentration of alpha-linolenic acid (&alpha-LNA), which is an omega-3 fatty acid (&omega-3 FA0. The American Heart Association suggests fish consumptions that are high in &omega-3 FA at least twice a week. Hence, the FO may be used to supplement trout diets to increase &omega-3 FA content in fillets. However, the &omega-3 FA is unsaturated, and therefore, susceptible to oxidation. Hence, supplementing trout diets with an antioxidant may decrease the lipid oxidation of fillets. Our objectives were to investigate the effects of alpha-tocopheryl acetate (&alpha-TA) supplementation on lipid oxidation of omega-3-enhanced trout fillets. The experiment was a full factorial design (9 treatments). A commercial trout diet was supplemented with 0, 8.5, or 15% (w/w) of FO and 0, 300, or 1500 ppm of &alpha-TA. Trout were harvested on days 0, 30, 60, 90, and 120. Trout were filleted to obtain boneless, skinless butterfly fillets. Total fat and alpha-tocopherol contents, as well as thiobarbituric acid reactive substances (TBARS) values of fillets were measured immediately following the fish harvest. The data were analyzed statistically using ANOVA. Regardless of supplementing trout diets with FO and &alpha-TA, no (P>0.05) difference of the total fat content in trout fillets were measured. The alpha-tocopherol content in fillets increased when the diets were supplemented with &alpha-TA. While higher (P<0.05) TBARS values of fillets were measured in FO groups as compared to the group without FO supplementation, the &alpha-TA supplementation did not (P>0.05) have an effect on lipid oxidation of fillets. Our results indicate that lipid oxidation of omega-3-enhanced trout fillets cannot be reduced by supplementing trout diets with &alpha-TA. Therefore, the synergetic effect of other antioxidants and anaerobic conditions with &alpha-TA on the reduction of lipid oxidation in omega-3-enhanced trout fillets should be investigation. We also conducted storage stability study using the omega-3-enhanced fillets.

Session 89A, Aquatic Food Products: General
2:00 PM - 5:30 PM, Tuesday PM Room Hall I-2

2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana