This study was designed to investigate the effects of dietary astaxanthin levels on growth performance, feed utilization, muscle pigmentation, and antioxidant capacity in juvenile rainbow trout. Four experimental diets were formulated to contain 0, 50, 75, and 100 mg/kg astaxanthin (designed as AX0, AX50, AX75, and AX100). Each diet was fed to triplicate groups of fish (18.5 g/fish) for 10 week...

the purpose of this study was to evaluate the effects of scrophularia striata water extract on the quality and shelf life of the rainbow trout fillet during superchilled storage. fish samples were treated with 1% and 3% s. striata water extract and then stored at -2°c for 20 days. the samples were analyzed periodically for chemical, microbial and sensory characteristics. results indicated that ...

this study investigated of antibacterial and antioxidant activity of garlic and lemon extract (1.5 %) on the quality and shelf life of fillet, vacuum-packaged rainbow trout (oncorhynchus mykiss) during refrigerated storage. were studied by monitoring the microbiological (totalviable count, psycrotrophic), chemical (tba), ph and sensory changes for a period of 20 days in (0, 5, 10, 15 and 20). e...

The aim of this study was to determine the effect of different feed restriction periods on the growth performance as well as the biochemical and fatty acid compositions of fillet in rainbow trout (Oncorhynchus mykiss). Fish with an average initial weight of 64.80±7.41g were used in the study. The trial lasted 60 days and 4 different feeding diets were alternately applied to the fish. The contro...

This paper presents system development for quality evaluation of fish fillet using image processing. The proposed system consists of conveyer belt, Ultraviolet (UV) lamp, CCD Camera, electronic circuits, interface card and computer. K-means clustering and thresholding techniques are used for quality evaluation of fish fillet. The image segments are used to calculated area of fish fillet and fis...

In recent years, there has been an increasing interest in using food additives from natural sources to improve taste and also extend the shelf-life of semi-preserved foodstuffs. The aim of this study was to examine the chemical and microbiological changes promoted by a local marinating process in rainbow trout fillets during chilled storage. Fish fillets were immersed in marinades and stored at...

The aim of this study was to investigate the effect of various cooking techniques on the fatty acid and oxylipin content of farmed rainbow trout. Rainbow trout is an excellent source of long-chain omega-3 (n-3) polyunsaturated fatty acids (PUFA) which have beneficial health effects. Fillets of 2-year-old farmed rainbow trout were baked, broiled, microwaved, or pan-fried in corn (CO), canola (Ca...

The purpose of this study was to evaluate the effects of Scrophularia striata water extract on the quality and shelf life of the rainbow trout fillet during superchilled storage. Fish samples were treated with 1% and 3% S. striata water extract and then stored at -2°C for 20 days. The samples were analyzed periodically for chemical, microbial and sensory characteristics. Results indicated that ...