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• W2023748319 abstract "A commercial diet including synthetic antioxidants (BHT–ethoxyquin mixture) (diet I) was provided to coho salmon (Oncorhynchus kisutch) in parallel with two diets including natural antioxidants (tocopherol isomers–rich mixture, diet II; tocopherol isomers-rosemary extract mixture, diet III). A comparative study of the rancidity development in the corresponding frozen (−18 °C) products was undertaken. When compared to fish fed with diet I, individuals corresponding to diet II showed a greater (p < 0.05) retention of primary (conjugated dienes and peroxides content) and secondary (anisidine and thiobarbituric acid indices) lipid oxidation compounds that led to a lower interaction compound formation (fluorescence ratio ranges: 0.33–0.50 and 0.55–0.85, for diet II and diet I individuals, respectively); likewise, a higher polyene index (1.99–2.14 and 1.72–1.97, respectively) and lower oxidised taste scores (0.0–0.6 and 0.0–2.4, respectively) were obtained. No effect (p > 0.05) on lipid hydrolysis development (free fatty acid formation) could be found as a result of employing different diets." @default.
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• W2023748319 date "2009-07-01" @default.
• W2023748319 modified "2023-10-13" @default.
• W2023748319 title "Rancidity development during the frozen storage of farmed coho salmon (Oncorhynchus kisutch): Effect of antioxidant composition supplied in the diet" @default.
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• W2023748319 doi "https://doi.org/10.1016/j.foodchem.2008.11.076" @default.
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