Abstract
Abstract The objectives of the present study were to determine the effects of feeding a fishmeal-based diet on color attributes and lipid oxidation in sunshine bass ( Morone chrysops × Morone saxatilis ) fillets during retail display. A balanced diet containing 30 percent fishmeal (FM) or a diet containing poultry byproduct meal as a complete replacement of fishmeal (PB) was fed to sunshine bass for fifteen months. Harvested fish were filleted, overwrapped with polyvinyl chloride film and stored at 2 °C (REF) or over ice (ICE), under an illuminated retail display. Samples ( n = 6) were analyzed after 0, 3, 6, or 9 d storage for color attributes (CIE L ∗ , a ∗ , b ∗ , hue angle and chroma), thiobarbituric acid-reactive substances (TBARS), and pH. TBARS and pH increased ( P P a ∗ (redness) value and greater ( P
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