Color of Raw, Frozen, and Smoked Fillets of Rainbow Trout (Oncorhynchus mykiss) Fed Diets Supplemented with Astaxanthin and Saponified Red Chilli (Capsicum annuum) Extracts-Reference-Cited by-同舟云学术

Color of Raw, Frozen, and Smoked Fillets of Rainbow Trout (Oncorhynchus mykiss) Fed Diets Supplemented with Astaxanthin and Saponified Red Chilli (Capsicum annuum) Extracts

Published:2007-06-07 Issue:1 Volume:16 Page:35-50
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Arredondo-Figueroa José L.,Mora Genoveva Ingle de la,Ponce-Palafox Jesús T.,Barriga-Sosa Irene de los A.,Vernon-Carter Eduardo J.

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Reference35 articles.

1. Dietary Pigmentation and Deposition of α-Tocopherol and Carotenoids in Rainbow Trout Muscle and Liver Tissue

2. Development of rancidity in salmonoid steaks during retail display

3. Response to carotenoids by rainbow trout in the sea: resorption and metabolism of dietary astaxanthin and canthaxanthin

4. Color Stability of Astaxanthin Pigmented Rainbow Trout Under Various Packaging Conditions

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