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Lipid hydrolysis and oxidation related to astaxanthin content in light and dark muscle of frozen stored rainbow trout (Oncorhynchus mykiss).

Author(s) : INGEMANSSON T., PETTERSSON A., KAUFMANN P.

Type of article: Article

Summary

Astaxanthin decreased significantly during frozen storage in both light and dark muscle of farmed rainbow trout. Astaxanthin supplementation did not affect lipid hydrolysis and oxidation during frozen storage of fish muscle. Deposition of astaxanthin was higher in dark muscle than in light muscle. Astaxanthin decreased in both supplemented and non-supplemented fish.

Details

  • Original title: Lipid hydrolysis and oxidation related to astaxanthin content in light and dark muscle of frozen stored rainbow trout (Oncorhynchus mykiss).
  • Record ID : 1994-1035
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 58 - n. 3
  • Publication date: 1993/05
  • Document available for consultation in the library of the IIR headquarters only.

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