Effect of Dietary Vitamin E Supplementation and Refrigerated Storage on Quality of Rainbow Trout Fillets

Journal of Food Science

Volumn 76, Issue 4, 2011, Pages

  Kamireddy, N ^a   Jittinandana, S ^b   Kenney, P B ^a   Slider, S D ^a   Kiser, R A ^a   Mazik, P M ^a   Hankins, J A ^c  

^a WEST VIRGINIA UNIVERSITY   (United States)

^b MAHIDOL UNIVERSITY   (Thailand)

^c Freshwater Institute Shepherdstown   (United States)

Author keywords

Lipid oxidation; Quality; Refrigerated storage; Trout; Vitamin E

Indexed keywords

ALPHA TOCOPHEROL; OMEGA 3 FATTY ACID; OMEGA 6 FATTY ACID; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ANIMAL DISEASE; ANIMAL FOOD; ARTICLE; COOKING; DIET; DIET SUPPLEMENTATION; DRUG EFFECT; FOOD STORAGE; FREEZING; LIPID METABOLISM; MEAT; METHODOLOGY; PH; RAINBOW TROUT;

ALPHA-TOCOPHEROL; ANIMAL FEED; ANIMAL NUTRITIONAL PHYSIOLOGICAL PHENOMENA; ANIMALS; COOKING; DIET; DIETARY SUPPLEMENTS; FATTY ACIDS, OMEGA-3; FATTY ACIDS, OMEGA-6; FOOD STORAGE; HYDROGEN-ION CONCENTRATION; LIPID METABOLISM; MEAT; ONCORHYNCHUS MYKISS; REFRIGERATION; THIOBARBITURIC ACID REACTIVE SUBSTANCES; VITAMIN E;

ONCORHYNCHUS MYKISS; SALMONIDAE;

EID: 79955650288     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02121.x     Document Type: Article

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