Effect of the antioxidant profile in the diet of farmed coho salmon (Oncorhynchus kisutch) on the nutritional value retention during frozen storage
DOI:
https://doi.org/10.3989/gya.107612Keywords:
Antioxidants, Diet, Fatty acids, Frozen storage, Oncorhynchus kisutch, Proximate compositionAbstract
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.
Downloads
References
Amanatidou A, Schlüter O, Lemkau K, Gorris L, Smid E, Knorr D. 2000. Effect of combined application of high pressure treatment and modified atmospheres on the shelf life of fresh Atlantic salmon. Innov. Food Sci. Emerg. Technol. 1, 87-98. http://dx.doi.org/10.1016/S1466-8564(00)00007-2
AOAC. 1990. Official Methods of Analysis of the Association of Analytical Chemistry. 15th ed. Association of Official Chemists, Inc., Arlington, VA, USA, pp. 931-935.
AOCS. 1993. Official Methods and Recommended Practices of the American Oils Chemists' Society. 4th ed. AOCS Press, Champaign, IL, USA, cd 18-19, pp. 1-2.
Ashie I, Smith J, Simpson B. 1996. Spoilage and shelflife extension of fresh fish and shellfish. Crit. Rev. Food Sci. Nutr. 36, 87-121. http://dx.doi.org/10.1080/10408399609527720 PMid:8747101
Aubourg S, Pérez-Alonso F, Gallardo JM. 2004. Studies on rancidity inhibition in frozen horse mackerel (Trachurus trachurus) by citric and ascorbic acids. Eur. J. Lipid Sci.Technol. 106, 232-240. http://dx.doi.org/10.1002/ejlt.200400937
Aubourg S, Rey-Mansilla M, Sotelo C. 1999. Differential lipid damage in various muscle zones of frozen hake (Merluccius merluccius). Z. Lebensm. Unters. Forsch. 208, 189-193. http://dx.doi.org/10.1007/s002170050400
Aubourg S, Medina I, Gallardo JM, Pérez-Martín R. 1995. Efecto del enlatado en aceite y salmuera y su posterior almacenamiento sobre los lípidos de la bacoreta (Euthynnus alletteratus). Grasas Aceites 46, 77-84. http://dx.doi.org/10.3989/gya.1995.v46.i2.906
Benzce Rørå A, Ruyter B, Skorve J, Berge K, Slinning K. 2005. Influence of high content of dietary soybean oil on quality of large fresh, smoked and frozen Atlantic salmon (Salmo salar). Aquac. Internat. 13, 217-223. http://dx.doi.org/10.1007/s10499-004-1074-0
Bligh E, Dyer W. 1959. A rapid method of total extraction and purification. Can. J. Biochem. Physiol. 37, 911-917. http://dx.doi.org/10.1139/o59-099 PMid:13671378
Brannan R, Erickson M. 1996. Quantification of antioxidants in channel catfish during frozen storage. J. Agric. Food Chem. 44, 1361-1366. http://dx.doi.org/10.1021/jf950172t
Castrillón A, Álvarez-Pontes E, García M, Navarro P. 1996. Influence of frozen storage and defrosting on the chemical and nutritional quality of sardine (Clupea pilchardus). J. Sci. Food Agric. 70, 29-34. http://dx.doi.org/10.1002/(SICI)1097-0010(199601)70:1<29::AID-JSFA461>3.0.CO;2-2
Choubert G, Baccaunaud M. 2006. Colour changes of fillets of rainbow trout (Oncorhynchus mykiss W.) fed astaxanthin or canthaxanthin during storage under controlled or modified atmosphere. Lewensm. Wiss. Technol. 39, 1203-1213.
Christophersen A, Bertelsen G, Andersen H, Knuthsen P, Skibsted L. 1992. Storage life of frozen salmonids. Effect of light and packaging conditions on carotenoid oxidation and lipid oxidation. Z. Lebensm. Unters. Forsch. 194, 115-119. http://dx.doi.org/10.1007/BF01190179
Erickson M. 1997. Lipid oxidation: Flavor and nutritional quality deterioration in frozen foods, in Erickson M, Hung Y-C (Eds.) Quality in Frozen Food. Chapman & Hall, New York, USA, pp. 141-173. http://dx.doi.org/10.1007/978-1-4615-5975-7_9
Gobantes I, Choubert G, Gómez R. 1998. Quality of pigmented (astaxanthin and canthaxanthin) rainbow trout (Oncorhynchus mykiss) fillets stored under vacuum packaging during chilled storage. J. Agric. Food Chem. 46, 4358-4362. http://dx.doi.org/10.1021/jf980326f
Hamre K, Berge R, Lie O. 1998. Oxidative stability of Atlantic salmon (Salmo salar, L.) fillet enriched in α-, g- and d- tocopherol through dietary supplementation. Food Chem. 62, 173-178. http://dx.doi.org/10.1016/S0308-8146(97)00209-4
He P, Ackman R. 2000. HPLC determination of ethoxyquin and its major oxidation products in fresh and stored fish meals and fish feeds. J. Sci. Food Agric. 80, 10-16. http://dx.doi.org/10.1002/(SICI)1097-0010(20000101)80:1<10::AID-JSFA478>3.0.CO;2-T
Holaas E, Bohne V, Hamre K, Arukwe A. 2008. Hepatic retention and toxicological responses during feeding and depuration periods in Atlantic salmon (Salmo salar) fed graded level of the synthetic antioxidant, butylated hydroxytoluene. J. Agric. Food Chem. 56, 11540-11549. http://dx.doi.org/10.1021/jf8025524 PMid:19007167
Hwang D, Lin J, Cheng H. 1995. Level of synthetic antioxidant in cultured fish and fish feed. J. Food Drug, Anal. 3, 27-32.
Jensen C, Birk E, Jokumsen A, Skibsted L, Bertelsen G. 1998. Effect of dietary levels of fat, alpha-tocopherol and astaxanthin on colour and lipid oxidation during storage of frozen rainbow trout (Oncorhynchus mykiss) and during chill storage of smoked trout. Z. Lebensm. Unters. Forsch. 207, 189-196. http://dx.doi.org/10.1007/s002170050317
Knoch B, Barnett M, Roy N, McNabb W. 2009. Study of the effects of dietary polyunsaturated fatty acids: Molecular mechanisms involved in intestinal inflammation. Grasas Aceites 60, 8-21.
Lugasi A, Losada V, Hóvári J, Lebovics V, Jakóczi I, Aubourg S. 2007. Effect of pre-soaking whole pelagic fish in a plant extract on sensory and biochemical changes during subsequent frozen storage. Lewensm. Wiss. Technol. 40, 930-936.
Lundebye K, Hove H, Mage A, Bohne V, Hamre K. 2010. Levels of synthetic antioxidants (ethoxyquin, butylated hydroxytoluene and butylated hydroxyanisole) in fish feed and commercially farmed fish. Food Additives & Contaminants: Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment 27, 1652-1657.
Mackie I. 1993. The effects of freezing on flesh proteins. Food Rev. Internat. 9, 575-610. http://dx.doi.org/10.1080/87559129309540979
Medina I, Gallardo JM, Aubourg S. 2009. Quality preservation in chilled and frozen fish products by employment of slurry ice and natural antioxidants. Int. J. Food Sci. Technol. 44, 1467-1479. http://dx.doi.org/10.1111/j.1365-2621.2009.02016.x
Ortiz J, Larraín MªA, Vivanco JP, Aubourg S. 2009. Rancidity development during the frozen storage of farmed coho salmon (Oncorhynchus kisutch): Effect of antioxidant composition supplied in the diet. Food Chem. 115, 143-148. http://dx.doi.org/10.1016/j.foodchem.2008.11.076
Ortiz J, Palma Ó, González N, Aubourg S. 2008. Lipid damage in farmed rainbow trout (Oncorhynchus mykiss) after slaughtering and chilled storage. Eur. J. Lipid Sci. Technol. 110, 1127-1135. http://dx.doi.org/10.1002/ejlt.200800131
Perea A, Gómez E, Mayorga Y, Triana C. 2008. Nutritional characterization of produced fish for human consumption in Bucaramanga, Colombia. Archivos Latinoamericanos de Nutrición 58, 91-97. PMid:18589578
Pi-eiro C, Barros-Velázquez J, Pérez-Martín R, Martínez I, Jacobsen T, Rehbein H, Ku.ndiger R, Mendes R, Ettienne M, Jerome M, Craig A, Mackie I, Jessen F. 1999. Development of a sodium dodecyl sulfatepolyacrylamide gel electrophoresis reference method for the analysis and identification of fish species in raw and heat-processed samples: A collaborative study. Electrophoresis 20, 1425-1432. http://dx.doi.org/10.1002/(SICI)1522-2683(19990601)20:7<1425::AID-ELPS1425>3.0.CO;2-R
Sheehan E, O'Connor T, Sheehy P, Buckley D, Fitzgerald R. 1998. Stability of astaxanthin and canthaxanthin in raw and smoked Atlantic salmon (Salmo salar) during frozen storage. Food Chem. 63, 313-317. http://dx.doi.org/10.1016/S0308-8146(98)00048-X
Sigurgisladóttir S, Parrish C, Ackman RG, Lall S. 1994. Tocopherol deposition in the muscle of Atlantic salmon (Salmo salar). J. Food Sci. 59, 256-259. http://dx.doi.org/10.1111/j.1365-2621.1994.tb06942.x
Simopoulos A. 1997. Nutritional aspects of fish, in Luten J, Börrensen T, Oehlenschläger J (Eds.) Seafood from Producer to Consumer, Integrated Approach to Quality. Elsevier Science, London, UK, pp. 589-607.
Stéphan G, Guillaume J, Lamour F. 1995. Lipid peroxidation in turbot (Scophthalmus maximus) tissue: Effect of dietary vitamin E and dietary n-6 or n-3 polyunsaturated fatty acids. Aquaculture 130, 251-268. http://dx.doi.org/10.1016/0044-8486(94)00322-F
Stodolnik L, Stawicka A, Grzegorz G, Aubourg S. 2005. Rancidity inhibition study in frozen whole mackerel (Scomber scombrus) following flaxseed (Linum usitatissimum) extract treatment. Grasas Aceites 56, 198-204. http://dx.doi.org/10.3989/gya.2005.v56.i3.108
Taheri S, Fazlara A, Motallebi A, Aftabsavar Y, Aubourg S. 2012. Effect of previous ascorbic acid treatment on fatty acid profile in cobia (Rachycentron canadum) fillets during frozen storage. Grasas Aceites 63, 70-78. http://dx.doi.org/10.3989/gya.070711
Tironi V, Tomás M, A-ón MC. 2010. Quality loss during the frozen storage of sea salmon (Pseudopercis semifasciata). Effect of rosemary (Rosmarinus officinalis) extract. Lewensm. Wiss. Technol. 43, 263-272.
Undeland I, Hultin H, Richards M. 2003. Aqueous extracts from some muscles inhibit hemoglobinmediated oxidation of cod muscle membrane lipids. J. Agric. Food Chem. 51, 3111-3119. http://dx.doi.org/10.1021/jf020770p PMid:12720401
Valenzuela A. 2009. Docosahexaenoic acid (DHA), an essential fatty acid for the proper functioning of neuronal cells: their role in mood disorders. Grasas Aceites 60, 203-212. http://dx.doi.org/10.3989/gya.085208
Vinagre J, Rodríguez A, Larraín MªA, Aubourg S. 2011. Chemical composition and quality loss during technological treatment in coho salmon (Oncorhynchus kisutch). Food Res. Internat. 44, 1-13. http://dx.doi.org/10.1016/j.foodres.2010.10.040
Waagbø R, Sandnes K, Torrisen O, Sanvin A, Lie Ø. 1993. Chemical and sensory evaluation of fillets from Atlantic salmon (Salmo salar) fed three levels of n-3 polyunsaturated fatty acids at two levels of vitamin E. Food Chem. 46, 361-366. http://dx.doi.org/10.1016/0308-8146(93)90005-Z
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2013 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.
© CSIC. Manuscripts published in both the print and online versions of this journal are the property of the Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.
All contents of this electronic edition, except where otherwise noted, are distributed under a Creative Commons Attribution 4.0 International (CC BY 4.0) licence. You may read the basic information and the legal text of the licence. The indication of the CC BY 4.0 licence must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the final version of the work produced by the publisher, is not allowed.
