Canthaxanthin as an Antioxidant in a Liposome Model System and in Minced Patties from Rainbow Trout

ABSTRACT Canthaxanthin (CX) delayed formation of thiobarbituric acid reactive substances (TBARS) in a concentration‐dependent manner in a ferrous chloride (FeCl2)‐initiated liposome system at 37 °C (p < 0.05). CX delayed TBARS formation in minced flesh from rainbow trout (Oncorhynchus mykiss) at 6 d of 4 °C storage in trial 1, and at 0, 2, 4 and 6 d in trial 2 when compared with controls at 4 °C (p < 0.05). Day 0 TBARS values in trial 2 were equivalent to d 6 of trial 1. CX concentration and a* value decreased in minced trout flesh during 6 days of 4 °C storage (p < 0.05). Overall, CX demonstrated antioxidant activity in vitro and in the minced tissue of CX‐supplemented rainbow trout.