Influence of added astaxanthin level and color on flavor of pastes of rainbow trout
Tidsskrift : Journal of Aquatic Food Product Technology , vol. 10 , p. 65–76–12 , 2001
Utgiver : Haworth Press
Trykt : 1049-8850
Elektronisk : 1547-0636
Publikasjonstype : Vitenskapelig artikkel
Sak : 4
DOI : doi.org/10.1300/J030v10n04_06
Har du spørsmål om noe vedrørende publikasjonen, kan du kontakte Nofimas bibliotekleder.
The feasibility of adding astaxanthin as a source of red color directly during processing of rainbow trout pastes was evaluated. The effect of red coloration and astaxanthin concentration (< 35 mg kg-1) on salmon flavor intensity was assessed by flavor ranking, paired comparison and duotriotests by a semitrained panel, using ordinary white light and red illumination. Effects of added astaxanthin level were not consistent. Flavor ranking of pastes with five different astaxanthin concentrations indicated a U-shaped relationship between flavor intensity and astaxanthin concentration. Paired comparison in white light indicated highest salmon flavor in pastes without added astaxanthin. A second flavor ranking and duotrio tests indicated no significant effects of astaxanthin content. The results suggest that astaxanthin may be added during processing of pastes without negatively affecting product flavor.