Effect of High Dietary Vitamin E on Lipid Stability of Oven‐cooked and Hot‐smoked Trout Fillets

Supplementing α‐tocopheryl acetate (300 and 5000 mg/kg diet) in a trout finishing diet was done to minimize lipid oxidation in oven‐cooked fillets and hot‐smoked products. Hot‐smoked processing did not affect α‐tocopherol content of finished products compared with raw fillets. Feeding diets containing 5000 mg vitamin E/kg increased muscle α‐tocopherol content that minimized lipid oxidation in (1) oven‐cooked fillets produced from fresh and 7‐d refrigerated fillets and (2) hot‐smoked products following refrigerated storage for 8 wk. Dietary vitamin E did not affect fatty acid composition of products from either cooking method. Oven‐cooked fillets produced from 7‐d refrigerated, raw fillets and refrigerated, smoked products had lower percentages of omega‐6 fatty acids and lower omega‐3 fatty acids:omega‐6 fatty acids ratios compared with fresh, raw samples.