Effect of replacing different dietary levels of natural carotenoids derived via carrot powder by synthetic astaxanthin on the carcass quality in rainbow trout (Oncorhynchus mykiss) over storing in cold condition

Document Type : Research Paper

Authors

1 PhD graduate, Department of Fisheries Engineering, Faculty of Natural Resources, University of Tehran, Karaj, Iran

2 Associate Professor, Department of Fisheries Engineering, Faculty of Natural Resources, University of Tehran, Karaj, Iran

3 Professor, Department of Fisheries Engineering, Faculty of Natural Resources, University of Tehran, Karaj, Iran

10.22059/jfisheries.2024.377928.1430

Abstract

The aim of this study was to investigate the effect of different dietary inclusion levels of replacing natural carotenoids derived from carrot powder (0, 25, 50, 75 and 100%) with synthetic astaxanthin on the carcass quality indices of rainbow trout (Oncorhynchus mykiss). A completely randomized experimental design with 5 treatments and one control treatment, each with 3 replications, was employed in this study. The 306 fish with an average initial body weight of 50±/030 g were randomly allocated to 18 experimental fiberglass tanks. The breeding period was 60 days. At the end of the culturing period the fishes were stored in cold temperature (4°C) for 16 days. The results showed that adding natural carotenoids through carrot powder to fish feed had a significant effect on the carcass quality indices (P<0.05). The rates of TVB-N, TBA, WHC and pH indices in treatments revealed that replacing 50 and 75% natural carotenoids for synthetic astaxanthin in the diet significantly reduce the rate of fish spoilage over the cold storage period (P<0.05).

Keywords

Main Subjects

References

Ababouch, L.H., Souibri, L., Rhaliby, K., Ouahdi, O., Battal, M., Busta, F.F., 1996. Quality changes in sardines (Sardina pilchardus) stored in ice and at ambient temperature. Food Microbiology 13(2), 123-132. DOI: 10.1006/fmic.1996.0016
Arsalan, A., Dincoglu, A., Gonulalan, Z., 2001. Fermented Cyprinus carpio Sausage. Turkish Journal of Veterinary & Animal Sciences 25(5), 667-673.
Aubourg, S.P., 1993. Review: interaction of malondialdehyde with biological molecules – new trends about reactivity and significance. International Journal of Food Science and Technology 2(4), 323-335. DOI: 10.1111/j.1365-2621.1993.tb01278.x
Berkel, B.M., Boogaard, B.V., Heijnen C., 2004. Preservation of Fish and Meat. Guijt J., Kat‐Reynen C., translators. GoffauMarkusse M, editor. Wageningen: Agromisa Foundatio: p. 16.
Castro, P., Padron, J.C.P., Cansion, M.J.C., Velazquez, E.S., De Larriva, R.M., 2006. Total volatile base nitrogen and its use to assess freshness in European sea bass stored in ice. Food Control 17(4), 245-248. DOI: 10.1016/j.foodcont.2004.10.015
Chatzikyriakidou, K., Katsanidis, E., 2012. Effect of liquid smoke dipping and packaging method on the keeping quality of raw and cooked chub Mackerel (Scomber japonicus) fillets. Journal of Aquatic Food Product Technology 21(5), 445-454. DOI: 10.1080/10498850.2011.608918
Chytiri S., Chouliara, I., Savvaidis, I.N., Kontominas, M.G., 2004. Microbiological, chemical and sensory assessment of iced whole and filleted aquaculture rainbow trout. Food Microbiology 21(2),157-165. DOI: 10.1016/S0740-0020(03)00059-5
Connell, J.J., 1990. Methods of assessing and selecting for quality. In: Connell J.J (ed) Control of Fish Quality. Fishing News Books, Oxford, pp. 122-150.
Erkan, N., Özden, Ö., 2008. Quality assessment of whole and gutted sardines (Sardina pilchardus) stored in ice. International Journal of Food Science and Technology 43(9), 1549-1559. DOI: 10.1111/j.1365-2621.2007.01579.x
Embuscado M.E., Huber, K.C., 2009. Edible films and coatings for meat and poultry. In: Embuscado, M.E., Huber, K.C. Edible Films and Coatings for Food Applications. Berlin: Springer Science & Business Media. pp. 245-268.
Gram, L., Huss, H.H., 1996. Microbiological spoilage of fish and fish products. International Journal of Food Microbiology 33(1), 121-137. DOI: 10.1016/0168-1605(96)01134-8
Hasegawa, H. 1987. Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products. Marine Fisheries Research Department Center, Singapore.
Higdon J.V, Frei, B., 2003. Tea catechins and polyphenols: Health effects, metabolism and antioxidant functions. Crit Rev Food Sci Nutr 43(1), 89-143. DOI: 10.1080/10408690390826464
Lokuruka, M.N.I., Muyela, B., Okeyo, G.O., Shitandi, A., Otieno, M., 2012. Effect of gutting on sensory, some biochemical and microbiological properties of nile perch (Lates niloticus) and nile tilapia (Oreochromis niloticus) stored in ice. Continental Journal of Fisheries and Aquatic Sciences 6, 1-13.
Mishara, R., Srikar, L.N., 1989. Shelf life of frozen stored clam (Meretrix casta) meat. Journal of Food Science and Technology 26(4), 201-204.
Mørkøre, T., Netteberg, C., Johnsson, L., Pickova, J., 2007. Impact of dietary oil source on product quality of farmed Atlantic cod, Gadus morhua. Aquaculture 267(1-4), 236-247. DOI: 10.1016/j.aquaculture.2007.01.033
Namulema, A., Muyonga, J.H., Kaaya, A.N., 1999. Quality deterioration in frozen Nile perch (Lates niloticus) stored at –13 and –27 ºC. Food Research International 32, 151-156. DOI: 10.1016/S0963-9969(99)00066-6
Ng, W.K., Bahurmiz, O.M., 2009. The impact of dietary oil source and frozen storage on the physical, chemical and sensorial quality of fillets from market-size red hybrid tilapia, Oreochromis sp. Food Chemistry 113(4), 1041-1048. DOI: 10.1016/j.foodchem.2008.08.060
Nirmal, N. P., Benjakul, S. 2010. Effect of catechin and ferulic acid on melanosis and quality of Pacific white shrimp subjected to prior freeze–thawing during refrigerated storage. Food Control 21(9), 126-1271. DOI: 10.1016/j.foodcont.2010.02.015
Ojagh, S.M., Rezaei, M., Razavi, S.H., Hosseini, S.M.H., 2010. Effect of chitosan coating enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry 120(1), 193-198. DOI: 10.1016/j.foodchem.2009.10.006
Olsson, G.B., Ofstad, R., Lodemelc, J.B., Olsen, R.L., 2003. Change in water holding capacity of halibut muscle during cold storage. Journal of Lebensm wiss. u-Technol 36(8), 771-778. DOI: 10.1016/S0023-6438(03)00098-7
Pastoriza, L., Sampedro, G., Herrera, J.J., Cabo, M.L., 1998. Influence of sodium chloride and modified atmosphere packaging on microbiological, chemical and sensorial properties in ice storage of slices of hake (Merluccius merluccius). Food Chemistry 61(1-2), 23-28. DOI: 10.1016/S0308-8146(97)00130-1
Rawdkuen, S., Jongjareonrak, A., Phatcharat, S., Benjakul, S., 2010. Assessment of protein changes in farmed giant catfish (Pangasianodon gigas) muscles during refrigerated storage. International Journal of Food Science and Technology 45(5), 985-994. DOI: 10.1111/j.1365-2621.2010.02217.x
Regost, C., Jakobsen, J.V., Rørå, A.M.B., 2004. Flesh quality of raw and smoked fillets of Atlantic salmon as influenced by dietary oil sources and frozen storage. Food Research International 37(3), 259-271. DOI: 10.1016/j.foodres.2003.12.003
Rezaei, M.‚ Sahari, M,A,‚ Moeini, S.‚ Safari, M., Ghaffari, F. 2003. Comparison quality oil of anchovy Kilka in two methods of transport and cold storage. Iranian Journal of Fisheries Sciences 3, 97-108.
Sinnhuber, R.O., Yu, T.C., 1958. 2-Thiobarbituric acid method for the measurement of rancidity in fishery products II. The quantitative determination of malonaldehyde. Food Technology 12, 9-12.
Talebi, M., Khara, H., Zoryeh Zahra, J., Ghobadi, Sh., KhodabandehLu, A., Mirersoli, A., 2012. Investigating the effect of astaxanthin pigment on the growth, pigmentation and blood factors of rainbow trout (Oncorhynchus mykiss). Aquaculture Magazine 9, 71-88.
Watabe, S., Kamal, M., Hashimoto, K., 1991. Postmortem changes in ATP, creatinine phosphate, and lactate in sardine muscle. Journal of Food Science 56(1), 151-153. DOI: 10.1111/j.1365-2621.1991.tb07998.x
Journal of Fisheries
Volume 77, Issue 3
August 2024
Pages 257-267

Files

Share

How to cite

Statistics