Carotenoid Pigments Stabilization in the Fillet of Rainbow Trout (Oncorhynchus mykiss) During Frozen Storage

Authors: Mahmut YANAR, Mehmet ÇELİK, Yasemen YANAR, Metin KUMLU

Abstract: In this study, changes in the total carotenoid content of the fillet of rainbow trout, pigmented with astaxanthin supplemented diet, stored at -20ºC, in vacuum packaging for 2, 4 and 8 month periods were inverstigated. Total carotenoid concentration of the fillets did not change during the first two month storing period but the loss was 1.58 % and 3.58 for the 4 th and 8 th months, respectively. Yet, these changes were not signigicantly different than the level measured at the beginning of the experiment (P>0.05). It is concluded that carotenoid losses from the flesh do not affect the quality of the fillet and consumer demand.

Keywords: rainbow trout, Oncorhynchus mykiss, colour, carotenoid, stabilization

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