Location: Cool and Cold Water Aquaculture Research
Title: Effect of dietary vitamin E supplementation and refrigerated storage on quality of rainbow trout fillets Authors
|Kamireddy, N -|
|Juttinandana, S -|
|Kenney, P. Brett -|
|Slider, Susan -|
|Kiser, Rodney -|
|Mazik, Patricia -|
|Hankins, Joeseph -|
Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: April 6, 2011
Publication Date: April 13, 2011
Citation: Kamireddy, N., Juttinandana, S., Kenney, P., Slider, S.D., Kiser, R., Mazik, P.M., Hankins, J.A. 2011. Effect of dietary vitamin E supplementation and refrigerated storage on quality of rainbow trout fillets. Journal of Food Science. 76(4):233-241. Interpretive Summary: Fish lipids are rich in omega-3 fatty acids which are essential for human health. Consumers are encouraged to increase consumption of seafood as part of a healthy diet strategy. Farm-raised fish supply an increasing share of U.S. and global edible seafood. Aquaculture production practices that enhance or assure post-harvest quality and nutritional content are important advances for consumers and farmers. Fish fed a high Vitamin E diet were observed to have an increased relative proportion of omega-3 fatty acids in fillets compared to fish fed conventional diets. Post-harvest attention to handling and temperature control of seafood may affect its potential benefits. This information supports efforts to extend shelf-life and sustain product quality and nutritional value of a high quality but highly perishable protein source, benefitting producers, distributors, retailers and end-use consumers.
Technical Abstract: Rainbow trout were fed a low vitamin E (200 mg/kg; LVE) or a high vitamin E (5000 mg/kg; HVE) diet for 9 wk to characterize the effect of vitamin E supplementation at 5000 mg/kg on fillet quality. Fish were sampled at 2, 3, 4, 5, 7, and 9 wk of the trial. Fillets were stored at 2 degrees C for 0, 7, and 14 d, and analyzed for pH, psychrotrophic counts, color, cook yield, shear force, crude fat and moisture content, a-tocopherol, fatty acid composition, and lipid oxidation. There was a significant feeding duration by fillet storage time interaction for psychrotrophic counts, crude fat content, cook yield, and shear force. Fillet L* value was not affected by diet, feeding duration or storage time. Fillet a* was lowest at 14-d storage, and b* values increased with fillet storage time. High vitamin E diet increased fillet alpha-tocopherol from 33 to 155 mg/kg. High vitamin E decreased palmitic acid and increased linoleic acid and omega-6 fatty acids. Feeding through 9 wk increased the relative proportions of unsaturated, polyunsaturated, and omega-3 fatty acids, and decreased saturated and omega-6 fatty acids. At 0-d storage, HVE diet did not affect thiobarbituric acid-reactive substances (TBARS) at any sampling week, and fasted fish generated fewer TBARS compared to non-fasted fish.