کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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1186930 | 963452 | 2010 | 8 صفحه PDF | دانلود رایگان |
This study was conducted to investigate the effect of dietary alpha-tocopheryl acetate (vitamin E) and oil sources on fish flesh quality characteristics of Huso huso during frozen storage. Practical-type diets containing 0 or 250 mg vitamin E kg−1 with three lipid sources, fish oil (FO), soybean oil (SO) and canola oil (CO), were fed to H. huso for 120 days. Fillet samples were analysed fresh or after storage at −18 ± 1 °C for 12 months. Replacement of FO by SO and CO in diets for H. huso significantly altered the fatty acid (FA) profile, which also influenced the FA composition during frozen storage. Dietary vitamin E had a significant effect on muscle vitamin E content and lipid oxidation during storage (P > 0.05). Oxidation was reduced for fish fed vitamin E and results showed that dietary vitamin E supplementation can slow down the level of lipid oxidation in H. huso muscles during frozen storage.
Journal: Food Chemistry - Volume 118, Issue 2, 15 January 2010, Pages 341–348