Carotenoid supplementation in fish - food science concerns

3 Carotenoid supplementation in fish - food science concerns 

The stability of carotenoids in fish flesh during all phases of processing from harvest to consumption is critical to ensure optimal acceptance of aquaculture fish products (Chen et al, 1984a). Ostrander et al, (1976) reported on the importance of proper coloration of salmon flesh to consumers. Visual color scores become less sensitive at high tissue carotenoid concentrations (Foss et al, 1987) and there is a need to achieve the pigment level necessary for consumer satisfaction without incurring the expense of excess carotenoid feeding. 

The color of salmon flesh is dependent upon whether astaxanthin or canthaxanthin is fed (Simpson et al, 1981). It appears that supplement- 

An interesting question relates to the localization of carotenoids within fish flesh. Depot fats of salmon do not appear to be pigmented to the degree shown in flesh. D Abramo et aL (1983) have reported that astaxanthin is found in carotenoid-protein complexes, termed carotenoproteins, in crustacean tissue. The nature of the carotenoid-protein bond appears ionic in nature. Henmi et aL (1987) presented evidence that carotenoids bind in a hydrophobic manner to the actomyosin complex of muscle tissue. 

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