89A-24 |
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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 26506-6108, (2) Center for Agricultural & Natural Resources Development, West Virginia Univ., 1052 Agricultural Sciences Bldg., PO Box 6108, Morgantown, WV 26506-6108 Feed supplemented with flaxseed oil may increase concentration of omega-3 fatty acids (&omega-3 FA) in farm-raised trout fillets. However, higher amount of &omega-3 FA may also increase fillet susceptibility to oxidation. Generally, the higher the storage temperature, the more rapid reaction rate of lipid oxidation. Feed supplemented with antioxidant may reduce lipid oxidation in trout fillets. The impact of dietary flaxseed oil (FO) and alpha-tocopheryl acetate (&alpha-TA) on lipid composition and oxidation, as well as alpha-tocopherol content of trout fillets during storage at 10ºC were investigated. Rainbow trout were fed following diets: 1) basal diet, 2) basal diet + 15% FO, 3) basal diet + 1500 ppm &alpha-TA, and 4) basal diet + 15% FO + 1500 ppm &alpha-TA for four months. Trout were manually filleted to obtain boneless skinless fillets. The fillets were stored in either vacuum or aerobic packaging at 10ºC for 6 or 8 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. Higher (P<0.05) moisture contents were observed only in vacuum packaged fillets stored for 6 days. Regardless of packing and length of storage, total fat contents of fillets were not (P>0.05) affected by FO and &alpha-TA supplementations. FO supplementation increased (P<0.05) TBARS values of fillets. Although lower (P<0.05) TBARS values were measured in fillets stored under vacuum packaging than those under aerobic packaging, the TBARS of fillets were not (P>0.05) reduced by &alpha-TA supplementation. Our study indicate that the vacuum packaging should be used to reduce lipid oxidation in omega-3-enhanced trout fillets due to FO supplementation of the fish diet.
Session 89A, Aquatic Food Products: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |