Influence of added astaxanthin level and color on flavor of pastes of rainbow trout

Summary

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.

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DOI : doi.org/10.1300/J030v10n04_06