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Influence of alpha-tocopherol acetate in high lipid diets on quality of refrigerated atlantic salmon (Salmo salar) fillets.
Author(s) : ONIBI G. E., SCAIFE J. R., FLETCHER T. C., HOULIHAN D. F.
Summary
The role of increased levels of Vitamin E (alpha-tocopherol) in a commercial salmon diet, high in lipids (290 g/kg) was investigated. Diets containing different proportions of alpha-tocopherol were fed to 18 fish per treatment during 50 and 78 days (mean weight, 630 g). Fish were slaughtered. Fillet samples were analysed fresh or after storage at 4 deg C for 12 days or -20 deg C for 30 days. Results are given, but further investigations are necessary to establish the actual dietary and fillet level of alpha-tocopherol, to give best protection against oxydation.
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Details
- Original title: Influence of alpha-tocopherol acetate in high lipid diets on quality of refrigerated atlantic salmon (Salmo salar) fillets.
- Record ID : 1997-0955
- Languages: English
- Source: Refrigeration and Aquaculture.
- Publication date: 1996/03/20
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Oxidation; Vitamin E; Aquaculture; Animal food; Acetate; Salmon; Fish; Optimization; Additive
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