Effect of diets containing astaxanthin and ascorbic acid on the Oxidative rancidity and sensory assessment of rainbow trout (Oncorhynchus mykiss) during refrigerated storage

In this study, the diet contains ascorbic acid at a concentration of 100, 400, 1600 mg kg astaxanthin concentrations of 40, 60 and 100 mg per kilogram of meat lasting quality rainbow trout were studied. The study on 210 rainbow trout with an average weight of about 100 g was performed in seven groups. To study of the process in change and compare the quality of the samples with chemical indicators such as Peroxide (PV), Thiobarbituric acid (TBA) and hydrolysis of lipids (FFA) and PH as well as sensory indicators in five separate time periods of four days (0, 4, 8, 12 and 16) were sampled at ambient temperature in the refrigerator. The results showed that the antioxidant effect and time-consuming amounts of FFA, PH, PV and TBA was significant. Given the significance of the interaction between antioxidants and time can be concluded that the results of the main effects of treatments and time data to all levels of the antioxidant is applied. A total of 1600 samples also contain astaxanthin 100 and ascorbic acid provides the best storage conditions and sensory properties (parameters smell, taste, texture and color) had no significant difference. The results can be used also Organoleptic of the highest astaxanthin and ascorbic acid for use in the diet of fish offered.