Effect of an icing medium containing the alga Fucus spiralis on the microbiological activity and lipid oxidation in chilled megrim (Lepidorhombus whiffiagonis)

Impact of icing systems with aqueous, ethanolic and ethanolic‐aqueous extracts of alga Fucus spiralis on microbial and biochemical quality of chilled hake (Merluccius merluccius)

“…This study has proved a significant antimicrobial effect derived of the presence of F. spiralis ethanolic extracts in the icing medium (ET and ET‐AQ batches) on hake muscle in agreement with previous reports on chilled megrim ( Lepidorhombus whiffiagonis ) (Miranda et al ., ) and related to the inclusion of lyophilised F. spiralis in a biodegradable packaging film during megrim refrigeration (García‐Soto et al ., ). Preliminary plate bioassays carried out at our laboratory showed that ethanolic extracts of F. spiralis exhibited antimicrobial activity against Bacillus cereus , Bacillus subtilis, Staphylococcus aureus, Klebsiella pneumoniae, Pseudomonas fluorescens, Escherichia coli, Aeromonas hydrophila, Vibrio alginolyticus and Vibrio parahaemolyticus (data not shown).…”

“…oregano and rosemary extracts) in ice during the chilled storage of other marine species (Quitral et al ., ). Also in opposition to the actual research, a previous work reported that the inclusion of F. spiralis ethanolic extract in the icing system led to lower pH values in megrim ( L. whiffiagonis ) muscle (Miranda et al ., .…”

“…Before addition to fish individuals, the different kinds of ice were ground to obtain ice flakes. Experimental conditions (namely content of lyophilised alga extract in the ice) employed in this study were based on previous research carried out at our laboratory concerning the employment of ethanol extracts (Miranda et al ., ).…”

“…Previous reports have shown its valuable nutritious content (Andrade et al ., ; Paiva et al ., ) as well as the presence of a wide range of preserving molecules (Tierney et al ., ; Peinado et al ., ), this including polymeric phlorotannins (Cérantola et al ., ). Consequently, an inhibitory effect on microbial activity and lipid oxidation of refrigerated megrim ( Lepidorhombus whiffiagonis ) was demonstrated as a result of including lyophilised F. spiralis in the packaging film (García‐Soto et al ., ) as well as an ethanolic extract of this alga in the icing medium (Miranda et al ., ). The present work focuses the impact of icing systems with aqueous, ethanolic and ethanolic‐aqueous extracts of alga F. spiralis on the microbial and biochemical quality of chilled hake ( Merluccius merluccius ).…”

Effect of tuna skin gelatin-based coating enriched with seaweed extracts on the quality of tuna fillets during storage at 4 °C

“…Prior to storage the pH value ranged from pH 5.74 to pH 5.83 (Table 7, supplementary data), which was slightly higher than values reported by Torrieri et al (2011). The pH of fresh fish fillet is almost neutral but in the post-mortem period, decomposition of nitrogenous compounds (which are derived from microbial activity) leads to an increase in pH which affects the quality of the product during storage (Miranda, Trigo, Barros-Velazquez, & Aubourg, 2016). However, initially a decrease was be observed in the fish muscle, which was attributed to CO 2 dissolution in fish sample (observed in coated samples) (Li et al, 2012).…”