Grasas y Aceites, Vol 64, No 3 (2013)

Effect of the antioxidant profile in the diet of farmed coho salmon (Oncorhynchus kisutch) on the nutritional value retention during frozen storage

J. Ortiz
Department of Food Science and Chemical Technology. Facultad de Ciencias Químicas y Farmacéuticas. Universidad de Chile, Chile

M. A. Larraín
Department of Food Science and Chemical Technology. Facultad de Ciencias Químicas y Farmacéuticas. Universidad de Chile, Chile

N. Pacheco
Department of Food Science and Chemical Technology. Facultad de Ciencias Químicas y Farmacéuticas. Universidad de Chile, Chile

J. P. Vivanco
Department of Food Science and Chemical Technology. Facultad de Ciencias Químicas y Farmacéuticas. Universidad de Chile, Chile

S. P. Aubourg
Department of Food Technology. Instituto de Investigaciones Marinas (CSIC), Spain


A commercial diet enriched with synthetic antioxidants (butylated-hydroxytoluene and ethoxyquin (diet I) was fed to coho salmon (Oncorhynchus kisutch) and its effects were compared to two diets enriched with natural antioxidants, tocopherol-rich mixture (diet II), tocopherol-rosemary extract mixture (diet III). Once sacrificed, individual fishes were kept frozen at –18 °C for up to 18 months and then analyses were carried out on the frozen salmon muscle. The feeding of diet II led to frozen samples showing higher contents of sarcoplasmic proteins and γ- and δ-tocopherols when compared to their counterparts previously fed with diet I. No effect of dietary antioxidant profile could be detected on proximate composition, α-tocopherol and astaxanthin contents or color (L*, a*, b*) parameters. Concerning the fatty acid composition, the fish samples corresponding to diet II showed higher C22:6ω3 and monounsaturated contents, but lower C20:5ω3 and saturated contents when compared to their counterparts from diet I.


Antioxidants; Diet; Fatty acids; Frozen storage; Oncorhynchus kisutch; Proximate composition

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