Effect of pre-soaking whole pelagic fish in a plant extract on sensory and biochemical changes during subsequent frozen storage

Abstract

Plant extract treatments have largely shown a positive effect on inhibiting the quality loss during the frozen storage of minced and filleted fish products. In the present case, the effect of a plant extract on a whole fish product was checked. For it, whole fresh horse mackerel was soaked in a commercial extract solution during 60 min and then kept frozen up to 12 months at À20 1C. Sampling was carried out on the initial material and at months 1, 3, 5, 7, 9 and 12. Two parallel experiments consisting on untreated fish (Blank Control) and water treated fish (Water Control) were carried out in the same conditions. Lipid damage was measured by lipolysis development (free fatty acid formation), rancidity development (conjugated dienes (CDs), secondary oxidation compounds, fluorescent compounds and cholesterol oxides) and sensory (odour, firmness and colour) analyses. As a result of the previous plant extract treatment, better odour and colour scores were obtained that led to a larger shelf-life time (7 months) than in the two controls (5 months), according to the sensory analysis. Water treatment of fish (Water Control) also showed some better results in sensory (odour and colour) analysis than the Blank Control, that could be related to the elimination of some prooxidant molecules included in fish. Some biochemical indices (CDs and free fatty acids) also provided a damage inhibition (Po0:05) in the 9-12 months period as a result of the plant treatment and water treatment; however, fluorescence and cholesterol oxide detections did not show differences (P40:05) when compared to the Blank Control. The present experiment provides promising results for soaking a pelagic whole fish in an aqueous plant extract as a previous step to its commercialization as a frozen product.

Effect of different icing conditions on lipid damage development in chilled horse mackerel (<i>Trachurus trachurus</i>) muscle

“…It is concluded that, under the present conditions, the presence of the organic to previous research related to horse mackerel chilled storage under traditional flake ice conditions (Aubourg, 2001;Losada et al, 2005). However, as a result of endogenous enzyme activity, an important lipid hydrolysis development has already been detected in horse mackerel muscle during frozen storage (Aubourg and Ugliano, 2002;Lugasi et al, 2007).…”

“…One such abundant mediumfat species in the Northeast Atlantic is horse mackerel (Trachurus trachurus) (FAO, 2007b). Great efforts have been made to enhance its shelf life in the frozen state as whole (Simeonidou et al, 1997;Aubourg and Ugliano, 2002;Lugasi et al, 2007), fillet (Simeonidou et al, 1997;Aubourg et al, 2004) or restructured (Sánchez-Alonso et al, 2007;Pazos et al, 2008;Eymard et al, 2010) fish products. Concerning the horse mackerel chilled storage under traditional flake ice conditions, an important quality loss has been observed relating to microbial, physical, chemical and sensory properties (Smith et al, 1980;Mendes, 1999;Aubourg, 2001;Shigemura et al, 2003).…”

Effect of essential oils treatment on the frozen storage stability of chub mackerel fillets

“…Lehmann and Aubourg (2008) reported a shelf life for filleted horse mackerel of 5 months, while Aubourg et al (2004a) reported a shelf life for whole horse mackerel and filleted horse mackerel stored at -20°C of 5 and 3 months. Lugasi et al (2007) found that dipping whole horse mackerel samples in rosemary extract extended the shelf-life from 5 months to at least 7 months at -20°C, according to sensory results. EO treatment, in combination with freezing and handling practices, provides a means to increase fish product shelf-life.…”

Effect of the antioxidant profile in the diet of farmed coho salmon (<i>Oncorhynchus kisutch</i>) on the nutritional value retention during frozen storage

“…Since synthetic antioxidants have been reported to behave as carcinogen and mutating agents, more attention has been addressed to natural antioxidant addition. Accordingly, recent research has been focused on the employment of endogenous-type antioxidants (namely, tocopherols and organic acids) (Aubourg et al, 2004, Medina et al, 2009, Taheri et al, 2012 or natural antioxidants present in plant extracts (namely, polyphenol compounds) (Stodolnik et al, 2005, Lugasi et al, 2007, Tironi et al, 2010.…”