From farm to fork: lipid oxidation in fish products. A review

Figures & data

Table 1. Effect of antioxidant supplementation diet on secondary lipid oxidation products (TBARS, mg MDA/kg fillet) of different species.

Antioxidant	Quantity	Feeding length	Species	Storage length	Temperature (°C)	TBARS (mg MDA/kg fillet)	References
α-tocopherol	20 mg/kg	34 weeks	Turbot	6 months	−20	0.259	Stéphan et al. (1995)
α-tocopherol	70 mg/kg	34 weeks	Turbot	6 months	−20	0.063	Stéphan et al. (1995)
α-tocopherol	320 mg/kg	34 weeks	Turbot	6 months	−20	0.029	Stéphan et al. (1995)
α-tocopherol/astaxanthin	100/40 mg/kg	6 months	R. trout	12 months	−28	0.39	Jensen et al. (1998)
α-tocopherol/astaxanthin	100/40 mg/kg	6 months	R. trout	18 months	−28	0.47	Jensen et al. (1998)
α-tocopherol/astaxanthin	600/40 mg/kg	6 months	R. trout	12 months	−28	0.39	Jensen et al. (1998)
α-tocopherol/astaxanthin	600/40 mg/kg	6 months	R. trout	18 months	−28	0.51	Jensen et al. (1998)
α-tocopherol	65 mg/kg	8 months	Hybrid tilapia	7 d	4	2.88	Huang et al. (2003)
α-tocopherol	200–300 mg/kg	8 months	Hybrid tilapia	7 d	4	1.08	Huang et al. (2003)
α-tocopherol	65 mg/kg	8 months	Hybrid tilapia	8 weeks	−40	5.76	Huang et al. (2003)
α-tocopherol	200–300 mg/kg	8 months	Hybrid tilapia	8 weeks	−40	4.32	Huang et al. (2003)

Data retrieved from Stéphan et al. (1995), Jensen et al. (1998) and Huang et al. (2003).

Figure 1. Peroxides accumulation on rainbow trout (Al-Saghir et al. 2004) and Atlantic salmon (Tokur 2007) cooked by different methods.

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Al-Saghir S, Thurner K, Wagner K, Frisch G, Luf W, Razzazi-Fazeli E, Elmadfa I. 2004. Effects of different cooking procedures on lipid quality and cholesterol oxidation of farmed salmon fish (Salmo salar). J Agric Food Chem. 52:5290–5296.

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