Enhancing quality and extending shelf life of rainbow trout (Oncorhynchus mykiss) by vitamin E supplementation and post-harvest antimicrobial intervention
Kamireddy, Nalini
M.S., West Virginia University, 2003, 120 pages
2003
บทคัดย่อ
Rainbow trout were fed a control (191 mg/kg) or the control diet supplemented with 5000 mg α-tocopherol/kg. Fish were sampled at 2, 3, 4, 5, 7, and 9 weeks of feeding; at each week fillets were evaluated at 0, 7, and 14 d. Supplementation increased fillet α-tocopherol content, and TBARS value were not affected. A feeding by storage time interaction was observed for fat content, psychrotrophic counts, cook yield, and shear force. For antimicrobial intervention, fillets were not treated or were dipped in water, 50 ppm ASC, and 1000 ppm ASC for 30 s. Fillets were stored at 1-2°C for 0, 8, and 15 d. A treatment by storage time interaction was observed for psychrotrophic counts. Aerobic plate counts were not affected by intervention, but increased during storage. Moisture, fat, pH, TBARS, fatty acid composition, TVBN, TMA, color, cook yield, and shear force were not affected by intervention. TBARS decreased during storage. Fatty acids were stable during storage.