Section for Aquatic Lipids and Oxidation, National Institute of Aquatic Resources, DTU AQUA, Technical University of Denmark, Building 221, Søltofts Plads, DK-2800 Kgs Lyngby, Denmark.
J Agric Food Chem. 2009 May 27;57(10):4185-94. doi: 10.1021/jf803552h. Epub 2009 Apr 28.
Rainbow trout ( Oncorhynchus mykiss ) were fed a diet containing either fish oil or rapeseed oil and with or without 200 mg/kg carotenoid (either astaxanthin or canthaxanthin). A total of six diets were obtained: (1) fish oil/astaxanthin; (2) vegetable oil/astaxanthin; (3) fish oil/canthaxanthin; (4) vegetable oil/canthaxanthin; (5) fish oil/no pigment; and (6) vegetable oil/no pigment. The fish were slaughtered and stored in polyethylene bags individually as butterfly fillets for up to 22 months at -20 °C. The composition of the fish muscle at slaughter and during frozen storage was evaluated by sampling after 4, 8, 13, 18, and 22 months. The carotenoid content in the muscle was found to be approximately 9-10 mg/kg of fish for both carotenoids. Primary oxidation lipid products (peroxides) as well as secondary oxidation products (volatiles) were measured. In addition, the level of protein carbonyl groups and the content of tocopherols and carotenoids in the muscle were also measured. To estimate the overall changes in sensory properties of the different samples during storage, a trained sensory panel also evaluated the samples. Both the sensory panel and the chemical analysis revealed that in this investigation fish fed fish oil were slightly more oxidized than fish fed vegetable oil. Results showed that canthaxanthin effectively protected both protein and lipid against oxidation during frozen storage. In contrast, astaxanthin did not seem to have a clear and systematic effect. Results indicated that the feed composition influenced the fish muscle composition and subsequently the oxidative stability of the fish during frozen storage. Besides, other constituents in the feed might influence deposition of antioxidants in the tissue and consequently affect the oxidative stability of the muscle.
虹鳟（Oncorhynchus mykiss）投喂含有鱼油或菜籽油以及是否含有 200mg/kg 类胡萝卜素（虾青素或角黄素）的饮食。共获得六种饮食：（1）鱼油/虾青素；（2）菜籽油/虾青素；（3）鱼油/角黄素；（4）菜籽油/角黄素；（5）鱼油/无色素；（6）菜籽油/无色素。鱼被宰杀并单独储存在聚乙烯袋中作为蝴蝶鱼片，在-20°C 下储存长达 22 个月。通过在 4、8、13、18 和 22 个月后取样，评估了宰杀时和冷冻储存过程中鱼肌肉的成分。肌肉中的类胡萝卜素含量对于两种类胡萝卜素来说约为 9-10mg/kg 鱼。测量了初级氧化脂质产物（过氧化物）和次级氧化产物（挥发性物质）。此外，还测量了肌肉中蛋白质羰基的水平以及生育酚和类胡萝卜素的含量。为了估计不同样本在储存过程中感官特性的总体变化，一个经过培训的感官小组也对样本进行了评估。感官小组和化学分析都表明，在这项研究中，喂食鱼油的鱼比喂食菜籽油的鱼氧化程度略高。结果表明，角黄素有效地保护了蛋白质和脂质免受冷冻储存过程中的氧化。相比之下，虾青素似乎没有明显和系统的作用。结果表明，饲料成分影响鱼肌肉成分，进而影响鱼在冷冻储存期间的氧化稳定性。此外，饲料中的其他成分可能会影响抗氧化剂在组织中的沉积，从而影响肌肉的氧化稳定性。
