Investigation of the sensory properties of the flesh of rainbow trout (Oncorhynchus mykiss) fed diets with astaxanthin, shrimp waste meal and red pepper meal


Diler I. , GÖKOĞLU N.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.219, ss.217-222, 2004 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 219 Konu: 3
  • Basım Tarihi: 2004
  • Doi Numarası: 10.1007/s00217-004-0923-4
  • Dergi Adı: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Sayfa Sayısı: ss.217-222

Özet

Sensory properties (colour, general appearance and taste) were investigated in rainbow trout, Oncorhynchus mykiss, fed standard diets supplemented with either 60 mg/kg astaxanthin, shrimp waste meal or red pepper meal. The fish were divided into three experimental groups (fed diets supplemented with pigments) and one control group, and fed experimental and control diets for 100 days. After the feeding period, the fish were evaluated for sensory properties. Colour was evaluated using a colour card for salmonids. General appearance and taste were evaluated using hedonic scaling. Significant differences between the fish fed diets with and without pigment supplementation were found. Feeding of rainbow trout with diets supplemented with pigments affected their sensory properties.