Abstract
ABSTRACTFillets were processed from trout fed a diet containing either 200 (low vitamin E [LVE] diet) or 5000 (high vitamin E [HVE] diet) mg a‐tocopheryl acetate/kg for 0, 4, and 9 wk. These fillets were evaluated fresh and after 6 mo of frozen storage. Frozen fillets were thawed and stored 3 d at 1 °C before analyses. Muscle α‐tocopherol of fish fed the HVE diet continuously increased through 9 wk of feeding. Reduced muscle α‐tocopherol and moisture, and increased muscle redness and fat were observed in frozen‐refrigerated fillets compared with fresh fillets. Thiobarbituric acid‐reactive substances were lower in frozen‐refrigerated fillets produced from fish fed the HVE diet. Proportion of unsaturated fatty acids and omega‐3 fatty acids increased as feeding duration increased from 0 to 9 wk.
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