Abstract
ABSTRACTThe inhibitory effect of dietary α‐tocopherol supplementation (100 and 500 mg α‐tocopheryl acetate/kg diet) and an oleoresin rosemary dip on lipid and cholesterol oxidation in cooked rainbow trout (Oncorhynchus mykiss) during storage at 4C for 48 h was investigated. The 2‐thiobarbituric acid‐reactive substances (TBARS) values of cooked fish muscle increased during storage for all treatments. Dietary α‐tocopherol supplementation partially inhibited lipid oxidation. Surface application of oleoresin rosemary further enhanced this protective effect. Cholesterol oxides were formed in all the samples following cooking and storage. The major cholesterol oxidation products (COPS) were identified as 7 β‐hydroxycholesterol, α‐ and β‐epoxides, and 7‐ketocholesterol. Formation of COPS was reduced by dietary supplementation with α‐tocopherol and surface application of oleoresin rosemary. Statistical analysis revealed a highly significant (p < 0.01) inhibitory effect of oleoresin rosemary on COPS formation.
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