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Hernández, Marta; Martínez, Francisco Javier Sánchez; Garcı́a, Benjamı́n Garcı́a

doi:10.1023/a:1020513931447

Cited by 36 publications

(2 citation statements)

References 17 publications

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“…The WHC remained stable throughout the storage time, with no significant differences between the two treatments. From the 21st day of storage, the hardness decreased significantly (p < 0.05) (Figure 2b); this decrease was probably due to the initiation of the degradation processes, mainly related to autolytic phenomena and protein denaturation in muscle tissue, resulting in a progressive reduction in tissue hardness [19,58,59].…”

Section: Water Holding Capacity (Whc)mentioning

confidence: 99%

Effect of Cold Smoking and Natural Antioxidants on Quality Traits, Safety and Shelf Life of Farmed Meagre (Argyrosomus regius) Fillets, as a Strategy to Diversify Aquaculture Products

Messina

Arena

Ficano

et al. 2021

Foods

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Aquaculture has been playing a leading role over the years to satisfy the global growing demand for seafood. Moreover, innovative techniques are necessary to increase the competitiveness, sustainability and profitability of the seafood production chain, exploiting new species from the aquaculture, such as meagre (Argyrosomus regius), to develop value-added products and diversify their production. In the present work, the effectiveness of cold smoking combined with antioxidants (SA) compared to cold smoking alone (S) on meagre fillets, the quality and shelf life were investigated. Sensory, biochemical, physical–chemical and microbiological analyses were performed on the smoked fillets during vacuum-packaged storage for 35 days at 4 ± 0.5 °C. The results showed positive effects of the SA treatment on the biochemical parameters of meagre fillets. The total volatile basic nitrogen (TVB-N) in smoked meagre fillets was significantly lower in the SA treatment at the end of storage compared to the S treatment. Moreover, SA had a positive effect on lipid peroxidation. Lower values of malondialdehyde (mg MDA/kg) were observed in the SA treatment during preservation compared to the S treatment. This work will contribute to the growth of the fish production chain, producing a value-added fish product by exploiting meagre, whose production has been increasing over decades.

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Section: Water Holding Capacity (Whc)mentioning

confidence: 99%

Effect of Cold Smoking and Natural Antioxidants on Quality Traits, Safety and Shelf Life of Farmed Meagre (Argyrosomus regius) Fillets, as a Strategy to Diversify Aquaculture Products

Messina

Arena

Ficano

et al. 2021

Foods

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“…This phenomenon occurred due to the combined effect of salting and drying causing the meat to harden (Fuentes et al, 2010). After 15 days of storage, the trend reversed due to the degradation processes, which was mainly related to autolytic phenomena and to the denaturation of proteins in the muscle tissue, resulting in a progressive reduction in the hardness of the tissue (Hernández, Martínez, & García García, 2001;Shouchun et al, 2010).…”

Section: Texturementioning

confidence: 99%

The combined impact of cold smoking and natural antioxidants on quality and shelf life of dolphinfish (Coryphaena hippurus) fillets

Messina

Βονο

Arena

et al. 2019

Food Science & Nutrition

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This study aimed to produce new value‐added products from dolphinfish ( Coryphaena hippurus ) as fillets when using cold smoking combined with natural antioxidants, obtained from Halocnemum strobilaceum a plant belonging to halophytes. The fillet treatments were controlled (untreated), immersed in standard brine ( STD ), treated with Na CI and antioxidant before freezing (Aox‐pre) and treated with NaCl and antioxidant after thawing (Aox‐post). The quality of dolphinfish fillets was assessed using sensory, biochemical, microbiological, and technological parameters. Treating fillets with antioxidants before freezing and cold smoking (Aox‐pre) enhanced significantly the shelf life, as well as improved the biochemical, microbiological, and sensory aspects of the product. Aox‐pre fillets had the lowest peroxide values ( PV ) and malondialdehyde ( MDA ) content, demonstrating that the immediate treatment of fillets with the polyphenols protected lipids from peroxidation. The smoking process, together with antioxidant treatment, significantly reduced microbial counts after 15 days of storage, compared to the control. Overall, combining antioxidant treatments with cold smoking has a positive effect on the quality of Aox‐pre fillets with respect to both sensory components and biochemical parameters associated with shelf life. Consequently, Aox‐pre treatment enhances the marketability of this species, promoting local and seasonal products, contributing to costal fisheries sustainability.

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