The effect of refrigeration at 1 degrees C on total lipid, phospholipid and fatty acid content of muscle was examined in 4 groups of sea bass (Dicentrarchus labrax) fed diets rich in fish oil and supplemented with increasing levels of vitamin E as antioxidant (139, 254, 495, and 942 ppm, respectively). After 1, 3, 6, 9 and 12 days refrigeration, muscle from the 4 sea bass groups contained increasing concentrations of vitamin E ton average 9.4, 13.1, 19.8 and 28.8 ppm) related to diet levels. However lipid parameters were unaffected until the end of the trial. The results indicate that the experimental conditions preserve lipid quality in sea bass muscle at least over the time range examined, irrespective of dietary formula. (C) 1999 Elsevier Science Ltd. All rights reserved.
Effect of refrigerated storage on muscle lipid quality of sea bass (Dicentrarchus labrax) fed on diets containing different levels of vitamin E / Pirini M.; Gatta P.P.; Testi S.; Trigari G.; Monetti P.G.. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - STAMPA. - 68:3(2000), pp. 289-293. [10.1016/S0308-8146(99)00190-9]
Effect of refrigerated storage on muscle lipid quality of sea bass (Dicentrarchus labrax) fed on diets containing different levels of vitamin E
Pirini M.
Formal Analysis
;Gatta P. P.Conceptualization
;Testi S.Formal Analysis
;Trigari G.Methodology
;Monetti P. G.Investigation
2000
Abstract
The effect of refrigeration at 1 degrees C on total lipid, phospholipid and fatty acid content of muscle was examined in 4 groups of sea bass (Dicentrarchus labrax) fed diets rich in fish oil and supplemented with increasing levels of vitamin E as antioxidant (139, 254, 495, and 942 ppm, respectively). After 1, 3, 6, 9 and 12 days refrigeration, muscle from the 4 sea bass groups contained increasing concentrations of vitamin E ton average 9.4, 13.1, 19.8 and 28.8 ppm) related to diet levels. However lipid parameters were unaffected until the end of the trial. The results indicate that the experimental conditions preserve lipid quality in sea bass muscle at least over the time range examined, irrespective of dietary formula. (C) 1999 Elsevier Science Ltd. All rights reserved.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
