Effect of the antioxidants composition in diet on the sensory and physical properties of frozen farmed Coho salmon (<i>Oncorhynchus kisutch</i>)

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dc.contributor.authorRodriguez, Alicia
dc.contributor.authorLatorre, Monica
dc.contributor.authorGajardo, Monica
dc.contributor.authorBunger, Andrea
dc.contributor.authorMunizaga, Alejandro
dc.contributor.authorLopez, Luis
dc.contributor.authorAubourg, Santiago P.
dc.date.accessioned2025-01-23T21:37:21Z
dc.date.available2025-01-23T21:37:21Z
dc.date.issued2015
dc.description.abstractBACKGROUNDGreat attention has been paid to the antioxidants present in farmed fish feeds, with the replacement of synthetic antioxidants by natural ones being a main objective. In the present study, Coho salmon (Oncorhynchus kisutch) was fed a conventional diet that was enriched with different kinds of antioxidants: synthetic antioxidants (butylated-hydroxy toluene and ethoxyquin; diet I), a tocopherols-rich mixture (diet II) and a tocopherols-rosemary extract mixture (diet III). A comparative study of the sensory and physical changes observed in the corresponding frozen products was undertaken.
dc.description.abstractRESULTSAfter 18 months at -18 degrees C, fish previously fed on diet I showed higher putrid and rancid odours and rancid taste scores, while lower mean typical odour and taste values were attained. Dripping and expressible moisture values obtained for diet II-fish were lower when compared with their counterparts belonging to the diet I; additionally, microstructure analysis revealed that Z-lines integration was better preserved in fish corresponding to diets II and III.
dc.description.abstractCONCLUSIONDiet II has been recognised as being the most profitable to be employed to maintain the sensory and physical properties of the frozen product when long-term storage is considered. Further research is to be continued to optimise the natural antioxidants profile. (c) 2014 Society of Chemical Industry
dc.fuente.origenWOS
dc.identifier.doi10.1002/jsfa.6808
dc.identifier.eissn1097-0010
dc.identifier.issn0022-5142
dc.identifier.urihttps://doi.org/10.1002/jsfa.6808
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/101575
dc.identifier.wosidWOS:000351394200009
dc.issue.numero6
dc.language.isoen
dc.pagina.final1206
dc.pagina.inicio1199
dc.revistaJournal of the science of food and agriculture
dc.rightsacceso restringido
dc.subjectOncorhynchus kisutch
dc.subjectdiet antioxidants
dc.subjectfrozen storage
dc.subjectsensory acceptance
dc.subjectphysical properties
dc.subjectquality
dc.titleEffect of the antioxidants composition in diet on the sensory and physical properties of frozen farmed Coho salmon (<i>Oncorhynchus kisutch</i>)
dc.typeartículo
dc.volumen95
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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