Turkish Journal of Biology
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.
DOI
-
Keywords
rainbow trout, Oncorhynchus mykiss, colour, carotenoid, stabilization
First Page
61
Last Page
66
Recommended Citation
YANAR, Mahmut; ÇELİK, Mehmet; YANAR, Yasemen; and KUMLU, Metin (1998) "Carotenoid Pigments Stabilization in the Fillet of Rainbow Trout(Oncorhynchus mykiss) During Frozen Storage," Turkish Journal of Biology: Vol. 22: No. 1, Article 8. Available at: https://journals.tubitak.gov.tr/biology/vol22/iss1/8