Astaxanthin improves the shelf-life of tilapia fillets stored under refrigeration

Abstract

Background: Astaxanthin, classified as a xanthophyll, has antioxidant properties about 500 times greater than α-tocopherols and 10 times greater than β-carotenes. Based on the antioxidant activity of this carotenoid, this study aimed to evaluate the shelf-life of tilapia fillets (Oreochromis niloticus) fed with astaxanthin, by determining the microbiological quality (colimetry, counts of mesophilic and psychrotrophic microorganisms), physicochemical analyzes (colorimetry, pH, TBARs) and sensory analysis. Results: Tilapia supplemented with astaxanthin presented reduction in the counts of microorganisms (mesophiles and psychrotrophics) and lower lipid oxidation index (TBARs), when compared to fillets of control fish. Colorimetric changes of fillet degradation were observed, associated with increased pH during storage, as well as loss of brightness and texture in addition to worsening in appearance and odor. These deteriorating changes were minimized using astaxanthin. Conclusion: Our results demonstrate the beneficial performance of astaxanthin in the shelf-life of tilapia fillets stored under refrigeration. Therefore, dietary supplementation with astaxanthin (100 and 200mg kg-1 of feed) improves the microbiological and physicochemical quality of tilapia fillets during 50 days of shelf-life.