Effects of feeding natural tocopherols and astaxanthin on Atlantic salmon (Salmo salar) fillet quality

doi:10.1016/0963-9969(94)90174-0

Food Research International

Volume 27, Issue 1, 1994, Pages 23-32

https://doi.org/10.1016/0963-9969(94)90174-0 Get rights and content

Abstract

Tocopherol has an important role in maintaining fish flesh quality, including the colour of salmon, by affecting the oxidative stability of lipids. The colour of salmon fillets is an important feature of salmon culture where salmon must be fed with carotenoid pigments in order to possess the characteristic pink or red colour. The objective of this study was to investigate the deposition of tocopherols and of astaxanthin in the muscle of Atlantic salmon. Their effects on fatty acid composition, taste/texture and effects on oxidative stability of salmon muscle were also examined. Tocopherols and astaxanthin were observed to not affect the lipid content or fatty acid composition. As expected, salmon muscle with the pink of astaxanthin was preferred by a sensory panel, but colour or tocopherol content did not affect the taste/texture of the flesh.

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Fish reared at 24 °C and fed BD showed lower hepatic glycogen content when compared with CD-24 °C. Glucuronidation is the most important pathway for carotenoids metabolites elimination, being the UDP-glucuronic acid the required conjugating substrate (Sigurgisladottir et al., 1994). In this sense, glycogen phosphorylase catalyzes the rate-limiting step in glycogenolysis which forms UDP-glucuronic acid.
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^∗: Present address: Technological Institute of Iceland, Keldnaholt, IS-112 Reykjavik, Iceland.

^‡: Present address: Ocean Sciences Centre, Memorial University of Newfoundland, St. John's, Newfoundland, Canada, A1C 5S7

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Effects of feeding natural tocopherols and astaxanthin on Atlantic salmon (Salmo salar) fillet quality

Abstract

J. Nutr.

Comp. Biochem. Physiol.

Aquaculture

Comp. Biochem. Physiol.

Aquaculture

J. Nutr.

Comp. Biochem. Physiol.

Aquaculture

J. Lipid Res.

Aquaculture

J. Chromatogr.

J. Nutr.

Aquaculture

Aquaculture

Aquaculture

Aquaculture

Aquaculture

Marine lipids and fatty acids in human nutrition

Some contemporary applications of open tubular gas liquid chromatography in analyses of methyl esters of longer chain fatty acids

Fette Seifen Anstrichmittel

Non-enzymatic oxidation of seafood lipids

Statistical Methods in Medical Research

Biological actions of carotenoids

Fed. Am. Soc. Exper. Biochem.

A rapid method of total lipid extraction and purification

Can. J. Biochem. Physiol.

β-Carotene: An unusual type of lipid antioxidant

Science

ω3-Polyunsaturated fatty acids as modulators of cellular function in the critically ill

Pharmacotherapy

Determination of the antioxidant activity of plant extracts

Rev. Franç. Corps Gras