Effect of Alga Gelidium sp. Flour Extract on Lipid Damage Evolution in Heated Fish Muscle System

Abstract

This research aimed to evaluate the antioxidant properties of flour obtained from red alga Gelidium sp., which is underutilised nowadays in food applications. Thus, a model system consisting of minced mackerel (Scomber scombrus) muscle and aqueous flour extract was subjected to heating treatment (50 °C) for 11 days. Resulting levels on conjugated diene (CD) and triene (CT) contents, peroxide value, thiobarbituric acid index, and fluorescent compound and free fatty acid (FFA) formation were monitored at different heating times. As a result, the presence of the aqueous extract of the alga flour led to higher levels (p < 0.05) of primary lipid oxidation compounds (CD and CT assessment) and lipid hydrolysis (FFA content). Contrarily, alga flour addition led to lower (p < 0.05) fluorescent compound formation measured in the aqueous and organic fractions resulting from the lipid extraction of the fish muscle and in the supernatant medium corresponding to the heating reaction system. All effects were found to be more important (p < 0.05) with increased alga flour concentration and heating reacting time. According to the straight relationship between the interaction compound formation and nutritional and sensory values, this study opens the way to the quality enhancement of thermally treated seafood by the addition of flour extract from Gelidium sp.

Antioxidant Activity of an Aqueous Extract of Cuttlefish Ink during Fish Muscle Heating

“…Furthermore, aqueous extracts obtained from other marine substrates have also exhibited valuable antioxidant properties during seafood processing. In studies of brown [12,30], green [12], and red [13] macroalgae, proteins, peptides, and especially polysaccharides were reported to be responsible for antioxidant behaviour. Additionally, the use of water instead of organic solvents is currently recommended because it is considered an ecofriendly procedure.…”

“…Most research regarding heat-treated seafood has shown low values for primary lipid oxidation compounds, indicating a marked effect of the thermal breakdown on primary compounds. Such research has concerned heated-minced mackerel (Scomber scombrus) (50 • C for 11 days) (low CD, CT, and peroxide contents) [13] and different kinds of canned seafood like bluefin tuna (Thunnus thynnus) and sardine (Sardina pilchardus) (low peroxide content) [42], Atlantic mackerel (S. scombrus) (low CD, CT, and peroxide contents) [30], Atlantic Chub mackerel (Scomber colias) (low peroxide content) [12], and eel (Anguilla anguilla) (low peroxide content) [48]. However, and according to the present results, a relevant increase in the primary compound contents has been detected in a heated marine oil system (increase in peroxide content) [11] and in cooked salmon (increase in peroxide content) (Salmo salar) pasta [49].…”

“…Regarding the determination of the fluorescent compound formation during the thermal processing of marine species, a relevant increase in the FR has been proved in a wide range of studies including fish model systems [11,13] and canned seafood [12,31,39,40]. Thus, the detection of such kinds of compounds was shown to be a valuable analytical procedure for quality loss assessment during seafood processing (chilling, frozen storage, and canning) [35,46].…”

“…Due to human health concerns, there is currently great interest in replacing synthetic antioxidants with preservative compounds obtained from natural sources [8,9]. Therefore, a wide range of natural antioxidants has been shown to produce relevant preservative effects on different kinds of marine substrates (i.e., oils and muscle) during thermal processing [10][11][12][13].…”

Advances in Natural Antioxidants for Food Improvement

“…The protective effect of flour from Gelidium sp. on the nutritional and sensorial values of thermally treated seafood was monitored and assessed [ 25 ]. Other hydrocolloid-based foods, such as surimi protein gel, together with their additives, were also studied in terms of retarding protein oxidation and denaturation.…”