Pigment Reduction in Corn Gluten Meal and Its Effects on Muscle ...

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Tironi, V.A., Tomas, M.C., Añon, M.C., 2007. Lipid <strong>and</strong> prote<strong>in</strong> deterioration dur<strong>in</strong>g the chilledstorage of m<strong>in</strong>ced sea salmon (Pseudopercis semifascista). J Sci Food Agric 87, 2239-2246.Torrissen, O.J. <strong>and</strong> Ingebrigtsen, K., 1992. Tissue distribution of 14C-astaxanth<strong>in</strong> <strong>in</strong> the Atlanticsalmon (Salmo salar). Aquaculture 108, 381-385.Trono, D., Pastore, D., Di Fonzo, N., 1999. Carotenoid dependent <strong>in</strong>hibition of durum wheatlipoxygenase. J. Cereal Sci. 29, 99-102.Tucker, C. <strong>and</strong> Hargreaves, J., 2004. Biology <strong>and</strong> culture of channel catfish. Amsterdam, TheNederl<strong>and</strong>s.United States of Department of Agriculture, 2011. Gra<strong>in</strong>: world markets <strong>and</strong> trade. Office ofGlobal Analysis. USA.Vignaux, N., Fox, S.R., Johnson, L.A., 2006. A 10-g laboratory wet-mill<strong>in</strong>g procedure for maize<strong>and</strong> comparison with larger scale laboratory procedures. Cereal Chem. 83, 482-490.Welker, C., De Negro, P., Sarti, M., 2001. Green algal carotenoids <strong>and</strong> yellow pigmentation ofra<strong>in</strong>bow trout fish. Aquacult. Int. 9, 87-93.Woodall, A., Britton, G., Jackson, M., 1997. Carotenoids <strong>and</strong> protection of phospholipids <strong>in</strong>solution or <strong>in</strong> liposomes aga<strong>in</strong>st oxidation by peroxyl radicals: relationship betweencarotenoid structure <strong>and</strong> protective ability. Biochi. Biophys Acta 1336, 575-586.Yonekura, L. <strong>and</strong> Nagao, A., 2007. Intest<strong>in</strong>al absorption of dietary carotenoids. Mol. Nutr. FoodRes. 51, 107-115.155
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Pigment Re
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ingredients. Furth
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Thanks to all my colleagues, friend
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2.10.1 Enzymatic treatments .......
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LIST OF TABLESTable 3. 1 - Factors
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LIST OF FIGURESFigure 2. 1 - Molecu
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Ingredients commonly in</st
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CHAPTER - 2 LITERATURE REVIEW2.1 In
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leached when 5% of soy flour as LOX
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deep and fast glyc
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observed in ra<str
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Chylomicron constituents are remove
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Muscle growth in r
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2.7.2 Corn gluten
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2010). However, due to its imbalanc
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No differences in
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supplemented with 42% of a vegetabl
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Soybean seeds are the richest known
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2.10.1.4 Bleaching
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2.11 ConclusionInclusion of <strong
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4.0%*68%* 5.6%* 12%* 3.5%* 6.5%*Fig
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Figure 2. 4 - Schematic representat
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3.1 IntroductionThe characteristic
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many factors such as LOX source lev
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During the 12-week
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3.2.3 Analytical methodsDry matter
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solution was generated by mix<stron
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3.2.4 Statistical analysisData from
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Factors defined as
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chromatography). Relative amounts o
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After carotenoids are absorbed thro
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and ended up <stro
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Table 3. 2 - Experimental design us
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Table 3. 4 - Analysed proximate com
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Proximate composition (Analysed; dr
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Table 3. 7 - Lipoxygenase activity
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18 1 0 -1 0 120 15 0 10 2519 -1 0 1
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Table 3. 10 - HPLC carotenoid profi
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Table 3. 12 - Retain</stron
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Table 3. 14 - Fillet carotenoid con
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Total yellow pigment(mg•kg -1 )25
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Figure 3. 4 - Growth curve of ra<st
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effects of dietary CGM and<
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soybean meal in a
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were randomly samp
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An aliquot (1 ml) of chloroform low
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Retained nitrogen
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significant (p
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Values for all-trans astaxanth<stro
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previous reports where colour attri
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Proximate composition (analysed), d
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Table 4. 2 - Growth performance of
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Table 4. 3 - Carcass chemical proxi
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Table 4. 4 - Retain</strong
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Table 4. 5 - Pigment</stron
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Table 4. 6 - Colour attributes <str
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FiguresFigure 4. 1 - Growth curves
Page 115 and 116: Figure 4. 3 - Muscle colour attribu
Page 117 and 118: the effects of dietary reduced-caro
Page 119 and 120: astaxanthin deposi
Page 121 and 122: After steeping, ke
Page 123 and 124: 0.9994 and 0.9999,
Page 125 and 126: under acidic and a
Page 127 and 128: oxidation within t
Page 129 and 130: colour difference usin</str
Page 131 and 132: TablesTable 5. 1 - Analyzed proxima
Page 133 and 134: Effects of
Page 141 and 142: Data are mean (n=2).a Steepwater pH
Page 143 and 144: CHAPTER - 6 GENERAL DISCUSSIONCurre
Page 145 and 146: significant reduction in</s
Page 147 and 148: Reduction of pigme
Page 149 and 150: though wheat gluten meal conta<stro
Page 151 and 152: BibliographyAas, G.H., Storebakken,
Page 153 and 154: Bjerkeng, B., Hatlen, B., Wathne, E
Page 155 and 156: Choubert, G., Cravedi, J., Laurenti
Page 157 and 158: Fauconneau, B., Andre, S., Chmaitil
Page 159 and 160: Johnston, I., Li, X., Vieira, V., N
Page 161 and 162: Li, M.H., Oberle, D.F., Lucas, P.M.
Page 163 and 164: Peter, C.M., Han, Y., Bolin
Page 165: Skonberg, D.I., Hardy, R.W., Barrow
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