Suppression of color degradation of yellowtail dark muscle during storage by simultaneous dietary supplementation of vitamins C and E

Abstract

The commercial value of yellowtail Seriola quinqueradiata meat is often reduced by color deterioration of the dark muscle during storage. The objective of this study was to investigate the effect of simultaneous dietary supplementation of vitamin C (VC) and vitamin E (VE) to cultured yellowtail on color degradation of the dark muscle during storage. Yellowtail were fed for 6 or 11 days on a diet containing 1% VC and 1% VE (vitamin group) or without these vitamins (control group). The amounts of VC and VE in the dark muscle of the vitamin group tended to be higher than those of the control group. During the storage of sliced meat at 23 and 4°C, the decreases in a* value (redness) of the dark muscle of the vitamin group was slower than those of the control group. The formation of metmyoglobin, which can occur along with myoglobin oxidation, in the dark muscle of the vitamin group was slower than that of the control group. These results suggest that simultaneous feeding of high amounts of VC and VE for a short period to yellowtail before harvesting could suppress the color deterioration of the dark muscle during storage.