Effect of dietary levels of fat, α-tocopherol and astaxanthin on colour and lipid oxidation during storage of frozen rainbow trout ( Oncorhynchus mykiss ) and during chill storage of smoked trout

1998 ◽  
Vol 207 (3) ◽  
pp. 189-196 ◽  
Author(s):  
Claus Jensen ◽  
Else Birk ◽  
Alfred Jokumsen ◽  
Leif H. Skibsted ◽  
G. Bertelsen
Keyword(s):  
Rainbow Trout ◽  
Oncorhynchus Mykiss ◽  
Lipid Oxidation ◽  
Rainbow Trout Oncorhynchus Mykiss ◽  
Chill Storage

scholarly journals Synergistic Effects of Exogenous Grape Seed Extract and α-Tocopherol on Lipid Oxidation in Refrigerated and Frozen Rainbow Trout (Oncorhynchus Mykiss) and Pork Loin (Longissimus Dorsi) Muscle

2021 ◽  
Vol 7 (2) ◽  
pp. 1-6
Author(s):  
Robert G Brannan ◽  
Keyword(s):  
Rainbow Trout ◽  
Oncorhynchus Mykiss ◽  
Lipid Oxidation ◽  
Synergistic Effects ◽  
Grape Seed Extract ◽  
Grape Seed ◽  
Seed Extract ◽  
Longissimus Dorsi ◽  
Rainbow Trout Oncorhynchus Mykiss ◽  
Pork Loin

The objective of this study was to assess the antioxidative effectiveness of Grape Seed Extract (GSE) with and without exogenous a-tocopherol in two raw meats that are particularly susceptible to lipid oxidation, rainbow trout (Oncorhynchus mykiss) and pork loin (longissimus dorsi).

Protein and Lipid Oxidation during Frozen Storage of Rainbow Trout (Oncorhynchus mykiss)

2007 ◽  
Vol 55 (20) ◽  
pp. 8118-8125 ◽  
Author(s):  
Caroline P. Baron ◽  
Inger V.H. KjÆrsgård ◽  
Flemming Jessen ◽  
Charlotte Jacobsen
Keyword(s):  
Rainbow Trout ◽  
Oncorhynchus Mykiss ◽  
Lipid Oxidation ◽  
Frozen Storage ◽  
Rainbow Trout Oncorhynchus Mykiss ◽  
Protein And Lipid Oxidation
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