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

Authors

  • Sitima Jittinandana,

    1. Author Jittinandana is with Inst. of Nutrition, Mahidol Univ. at Sayala, Nakhon Pathom, Thailand. Authors Kenney and Slider are with Div. of Animal and Veterinary Sciences, West Virginia Univ., Morgantown, WV26506-6108. Author Hankins is with Freshwater Inst., Shepherdstown, W.Va. Direct inquiries to author Kenney (E-mail: bkenney@wvu.edu).
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  • P. Brett Kenney,

    1. Author Jittinandana is with Inst. of Nutrition, Mahidol Univ. at Sayala, Nakhon Pathom, Thailand. Authors Kenney and Slider are with Div. of Animal and Veterinary Sciences, West Virginia Univ., Morgantown, WV26506-6108. Author Hankins is with Freshwater Inst., Shepherdstown, W.Va. Direct inquiries to author Kenney (E-mail: bkenney@wvu.edu).
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  • Susan D. Slider,

    1. Author Jittinandana is with Inst. of Nutrition, Mahidol Univ. at Sayala, Nakhon Pathom, Thailand. Authors Kenney and Slider are with Div. of Animal and Veterinary Sciences, West Virginia Univ., Morgantown, WV26506-6108. Author Hankins is with Freshwater Inst., Shepherdstown, W.Va. Direct inquiries to author Kenney (E-mail: bkenney@wvu.edu).
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  • Joseph A. Hankins

    1. Author Jittinandana is with Inst. of Nutrition, Mahidol Univ. at Sayala, Nakhon Pathom, Thailand. Authors Kenney and Slider are with Div. of Animal and Veterinary Sciences, West Virginia Univ., Morgantown, WV26506-6108. Author Hankins is with Freshwater Inst., Shepherdstown, W.Va. Direct inquiries to author Kenney (E-mail: bkenney@wvu.edu).
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  • Authors recognize the technical support of Rodney Kiser, Div. of Animal and Veterinarian Sciences, West Virginia Univ., Morgantown, W.Va., and Mark Sharrer, the FreshWater Inst., Shepherdstown, W.Va. This study was supported by Hatch funds of the West Virginia Univ., Agriculture and Forestry Experiment Station and a USDA/CSREES Special Aquaculture Grant. This study was published with the approval of the Director of the Station as scientific paper nr. 2947

Abstract

ABSTRACT: 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.

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