Color of raw, frozen, and smoked fillets of rainbow trout (Oncorhynchus mykiss) fed diets supplemented with astaxanthin and saponified red chilli (Capsicum annuum) extracts

Journal of Aquatic Food Product Technology

Volumn 16, Issue 1, 2007, Pages 35-50

  Arredondo Figueroa, José L ^a,d   De La Mora, Genoveva Ingle ^b   Ponce Palafox, Jesús T ^c   Barriga Sosa, Irene De Los A ^a   Vernon Carter, Eduardo J ^a  

^a DEPARTAMENTO DE QUÍMICA   (Mexico)

^b INSTITUTO NACIONAL DE LA PESCA   (Mexico)

^c CENTRO DE INVESTIGACIONES BIOLÓGICAS DEL NOROESTE   (Mexico)

^d Planta Experimental de Producción Acuícola ^*  (Mexico)

Author keywords

Astaxanthin; Carotenoids; CIE color parameters; Rainbow trout; Saponified red chilli extracts

Indexed keywords

EID: 34547380175     PISSN: 10498850     EISSN: 15470636     Source Type: Journal    
DOI: 10.1300/J030v16n01_04     Document Type: Article

References (35)