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 ± 0.11^bc	1.88 ± 0.13^ab	1.61 ± 0.11^a	1.80 ± 0.07^ab	1.82 ± 0.18^ab	2.41 ± 0.15^c	2.22 ± 0.07^bc	1.67 ± 0.13^a
Springiness	0.36 ± 0.01^a	0.41 ± 0.01^ab	0.47 ± 0.02^b	0.42 ± 0.01^b	0.44 ± 0.02^b	0.44 ± 0.01^b	0.44 ± 0.03^b	0.42 ± 0.02^b
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 ± 0.49^b	−17.19 ± 0.81^b	−17.59 ± 1.03^b	−18.45 ± 0.98^ab	−22.82 ± 1.31^a	−20.32 ± 1.26^ab	−18.36 ± 1.31^ab	−15.93 ± 1.13^b
Gumminess (g)	333.46 ± 34.53^a	345.33 ± 22.31^a	345.77 ± 21.69^a	425.37 ± 20.18^ab	475.80 ± 28.10^b	450.39 ± 19.89^ab	378.16 ± 22.68^ab	414.83 ± 36.05^ab
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 ± 18.72^a	214.14 ± 17.75^ab	204.24 ± 26.06^ab	268.84 ± 20.53^b	227.89 ± 14.14^ab	231.36 ± 17.90^ab	178.45 ± 9.90^ab	225.05 ± 24.09^ab
Tenderness (N)	2.99 ± 0.15^ab	2.90 ± 0.14^ab	3.09 ± 0.24^ab	3.31 ± 0.11^bc	3.95 ± 0.23^c	2.30 ± 0.11^a	2.78 ± 0.25^a	2.38 ± 0.13^ab
pH	6.15 ± 0.05^b	5.91 ± 0.02^a	5.93 ± 0.10^a	5.84 ± 0.06^a	5.94 ± 0.02^a	5.99 ± 0.03^ab	5.93 ± 0.01^a	5.96 ± 0.02^ab
Water-holding capacity (%)	25.74 ± 0.49^ab	26.35 ± 0.79^ab	26.22 ± 1.38^ab	24.09 ± 1.50^ab	22.42 ± 0.56^a	23.46 ± 0.76^a	31.36 ± 4.24^b	29.02 ± 0.95^ab

Values are presented as means ± SE (n = 3). Means in the same row with different superscripts are significantly different ().