Research Article
Effects of Different Astaxanthin Sources on Fillet Coloration and Energy Deposition in Rainbow Trout (Oncorhynchus mykiss)
Table 3
Effect of astaxanthin from different sources on the fillet quality of rainbow trout O. mykiss.
| | Control | WBHPA-25 | WBHPA-50 | WBHPA-75 | WBHPA-100 | WBHPA-125 | WUHPA | CSA |
| Hardness (kg) | 2.19 ± 0.11bc | 1.88 ± 0.13ab | 1.61 ± 0.11a | 1.80 ± 0.07ab | 1.82 ± 0.18ab | 2.41 ± 0.15c | 2.22 ± 0.07bc | 1.67 ± 0.13a | Springiness | 0.36 ± 0.01a | 0.41 ± 0.01ab | 0.47 ± 0.02b | 0.42 ± 0.01b | 0.44 ± 0.02b | 0.44 ± 0.01b | 0.44 ± 0.03b | 0.42 ± 0.02b | Cohesiveness | 0.21 ± 0.02 | 0.21 ± 0.01 | 0.22 ± 0.01 | 0.22 ± 0.01 | 0.22 ± 0.01 | 0.20 ± 0.01 | 0.21 ± 0.01 | 0.22 ± 0.01 | Adhesiveness | −16.44 ± 0.49b | −17.19 ± 0.81b | −17.59 ± 1.03b | −18.45 ± 0.98ab | −22.82 ± 1.31a | −20.32 ± 1.26ab | −18.36 ± 1.31ab | −15.93 ± 1.13b | Gumminess (g) | 333.46 ± 34.53a | 345.33 ± 22.31a | 345.77 ± 21.69a | 425.37 ± 20.18ab | 475.80 ± 28.10b | 450.39 ± 19.89ab | 378.16 ± 22.68ab | 414.83 ± 36.05ab | Resilience | 0.10 ± 0.01 | 0.11 ± 0.01 | 0.09 ± 0.00 | 0.10 ± 0.01 | 0.11 ± 0.01 | 0.10 ± 0.00 | 0.10 ± 0.00 | 0.11 ± 0.01 | Chewiness (g) | 151.33 ± 18.72a | 214.14 ± 17.75ab | 204.24 ± 26.06ab | 268.84 ± 20.53b | 227.89 ± 14.14ab | 231.36 ± 17.90ab | 178.45 ± 9.90ab | 225.05 ± 24.09ab | Tenderness (N) | 2.99 ± 0.15ab | 2.90 ± 0.14ab | 3.09 ± 0.24ab | 3.31 ± 0.11bc | 3.95 ± 0.23c | 2.30 ± 0.11a | 2.78 ± 0.25a | 2.38 ± 0.13ab | pH | 6.15 ± 0.05b | 5.91 ± 0.02a | 5.93 ± 0.10a | 5.84 ± 0.06a | 5.94 ± 0.02a | 5.99 ± 0.03ab | 5.93 ± 0.01a | 5.96 ± 0.02ab | Water-holding capacity (%) | 25.74 ± 0.49ab | 26.35 ± 0.79ab | 26.22 ± 1.38ab | 24.09 ± 1.50ab | 22.42 ± 0.56a | 23.46 ± 0.76a | 31.36 ± 4.24b | 29.02 ± 0.95ab |
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Values are presented as means ± SE ( n = 3). Means in the same row with different superscripts are significantly different ( ). |