Influence of added astaxanthin level and color on flavor of pastes of rainbow trout
Publication details
Journal : Journal of Aquatic Food Product Technology , vol. 10 , p. 65–76–12 , 2001
Publisher : Haworth Press
International Standard Numbers
:
Printed
:
1049-8850
Electronic
:
1547-0636
Publication type : Academic article
Issue : 4
Links
:
DOI
:
doi.org/10.1300/J030v10n04_06
If you have questions about the publication, you may contact Nofima’s Chief Librarian.
Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no
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.