The effect of dietary supplementation with α‐tocopherol and surface application of oleoresin rosemary on the lipid stability of rainbow trout (Oncorhynchus mykiss) muscle during refrigerated storage (4C) and frozen storage (−20C) for 8 days and 6 months, respectively, was investigated. A significant (p < 0.05) reduction in α‐tocopherol concentrations in muscle tissue during frozen storage was observed. The 2‐thiobarbituric acid‐reactive substances (TBARS) values of muscle samples, with or without surface application of oleoresin rosemary, increased during storage for all dietary groups. A significant (P < 0.05) interaction between dietary treatments and the time of storage was observed. Muscle tissue from fish receiving a dietary supplement of 500 mg/kg diet had the lowest TBARS values. The oxidative stability of the lipids was further improved by applying oleoresin rosemary to the surface of the fish fillets.
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AKHTAR et al. (1998) studied this question.
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