Effect of High Dietary Vitamin E on Lipid Stability of Oven-cooked and Hot-smoked Trout Fillets

• Autores: Sitima Jittinandana, P. Brett Kenney, S.D. Slider, Joseph A. Hankins
• Localización: Journal of food science, ISSN 0022-1147, Vol. 71, Nº 3, 2006
• Idioma: inglés
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• Resumen

  • Supplementing α-tocopheryl acetate (300 and 5000 mg/kg diet) in a trout finishing diet was done to minimize lipid oxidation in oven-cooked fillets and hot-smoked products. Hot-smoked processing did not affect α-tocopherol content of finished products compared with raw fillets. Feeding diets containing 5000 mg vitamin E/kg increased muscle α-tocopherol content that minimized lipid oxidation in (1) oven-cooked fillets produced from fresh and 7-d refrigerated fillets and (2) hot-smoked products following refrigerated storage for 8 wk. Dietary vitamin E did not affect fatty acid composition of products from either cooking method. Oven-cooked fillets produced from 7-d refrigerated, raw fillets and refrigerated, smoked products had lower percentages of omega-6 fatty acids and lower omega-3 fatty acids:omega-6 fatty acids ratios compared with fresh, raw samples.