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

Authors

Mahmut YANAR
Mehmet ÇELİK
Yasemen YANAR
Metin KUMLU

DOI

-

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

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