Lipid Hydrolysis and Oxidation Related to Astaxanthin Content in Light and Dark Muscle of Frozen Stored Rainbow Trout (Oncorbynchus mykiss)

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Abstract
Astaxanthin decreased significantly during frozen storage in both light and dark muscle of farmed rainbow trout (Oncorhynchus mykiss). Astaxanthin sunolementation did not affect lipid hydrolysis and oxidation during frozen storage of fish muscle. Deposition of astaxanthin was higher in dark muscle than in light muscle. Astaxanthin decreased in both supplemented and nonsupplemented fish. The sum of trans‐astaxanthin and its cis‐isomers decreased during frozen storage, indicating mechanisms other than trans‐cis isomerization were causes. α‐Tocopherol decreased to the same extent in both light and dark muscle for both diets.