Effect of the antioxidant profile in the diet of farmed coho salmon (&lt;i&gt;Oncorhynchus kisutch&lt;/i&gt;) on the nutritional value retention during frozen storage

Ortíz, Jaime; Larraín, María Angélica; Pacheco, Neith; Vivanco, Juan P.; Aubourg, Santiago P.

doi:10.3989/gya.107612

Cited by 5 publications

(1 citation statement)

References 35 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, the high PUFAS content makes it very susceptible to deterioration by oxidation under refrigerated, frozen, cooked and dried conditions [16]. The presence of oxygen, metals, temperature, microbial contamination, manipulation, among others, are direct factors that catalyze the oxidative process of polyunsaturated lipids of marine species [14,16,17]. Therefore, it is necessary to search for natural antioxidants capable of inhibiting oxidation and the consequent loss of essential components (e.g., PUFAS, vitamins, amino acids, etc.)…”

Section: Introductionmentioning

confidence: 99%

Protective Effect of Red Algae (Rhodophyta) Extracts on Essential Dietary Components of Heat-Treated Salmon

et al. 2021

View full text Add to dashboard Cite

Salmon paste contains nutritious components such as essential fatty acids (EPA, DHA), vitamin E and astaxanthin, which can be protected with the addition of red algae extracts. Phenolic extracts were prepared with an ethanol: water mixture (1:1) from the red seaweeds Gracilaria chilensis, Gelidium chilense, Iridaea larga, Gigartina chamissoi, Gigartina skottsbergii and Gigartina radula, obtained from the Pacific Ocean. Most algae had a high content of protein (>7.2%), fiber (>55%) and β-glucans (>4.9%), all expressed on a dry weight basis. Total polyphenols (TP), total flavonoids (TF), antioxidant (DPPH, FRAP) and antibacterial power of the extracts were measured. In addition, the nutritional components of the algae were determined. Results showed that the content of TP in the six algae varied between 2.6 and 11.3 mg EAG/g dw and between 2.2 and 9.6 for TF. Also, the extracts of G. skottsbergii, G. chamissoi, G. radula and G. chilensis showed the highest antiradical activity (DPPH, FRAP). All samples exhibited a low production of primary oxidation products, and protection of the essential components and the endogenous antioxidants tocopherols and astaxanthin, particularly in the case of G. skottsbergii, G. chamissoi, G. radula and G. chilensis. Furthermore, all algae had inhibitory activity against the tested microorganisms, coincident with their antioxidant capacity. Results show that the extracts may have future applications in the development and preservation of essential dietary components of healthy foods.

show abstract

Section: Introductionmentioning

confidence: 99%

Protective Effect of Red Algae (Rhodophyta) Extracts on Essential Dietary Components of Heat-Treated Salmon

et al. 2021

View full text Add to dashboard Cite

show abstract

Lipid and sensory quality of canned Atlantic salmon (Salmo salar): Effect of the use of different seaweed extracts as covering liquids

Ortíz

Vivanco

Aubourg³

2014

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

Artículo de publicación ISIThe addition of natural compounds as additives in fish products is increasingly important to prevent or delay their deterioration. Nowadays, most of the additives used on seafood are synthetic, and their safety is being increasingly questioned. The aim of this research was to compare the effects of the addition of different seaweeds extracts on lipid and sensory quality parameters of canned Atlantic salmon (Salmo salar) muscle. For this purpose, four different seaweeds extracts were tested: cochayuyo, sea lettuce, ulte, and red luche as covering liquids against a standard, without seaweed extract. For each sampling day, three cans from each treatment were analyzed periodically, up to reach 140 days of storage at 40°C. The parameters that were measured are: fatty acids content (saturated, monounsaturated, and polyunsaturated), polyene index (PI), peroxide value (PV), p‐anisidine value (pAV), astaxanthin content (AX), total tocopherols content, total volatile basic nitrogen (TVB‐N), and sensory indicators of “characteristic flavor” and “rancid odor.” All chemical parameters measured (fatty acids, PI, PV, pAV, AX, total tocopherols, and TVB‐N) showed significant differences between all treatments and throughout storage time. Sensory parameters were not significantly different between canned salmons packed with different covering liquids, and they were always within acceptable limits. Practical applications: The results obtained in this research show the possibility of the use of seaweeds as an alternative source of natural antioxidants in fatty fish canning. Next studies on the use of seaweeds to help in fish and seafood preservation should be focused on the use of mixtures of seaweeds as protective extracts. The results indicate that it is possible to obtain advantages in the preservation of canned salmon, base

show abstract

Effect of the antioxidants composition in diet on the sensory and physical properties of frozen farmed Coho salmon (Oncorhynchus kisutch)

Rodrı́guez

Latorre

Gajardo

et al. 2014

J. Sci. Food Agric.

View full text Add to dashboard Cite

show abstract

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

Cited by 5 publications

References 35 publications

Protective Effect of Red Algae (Rhodophyta) Extracts on Essential Dietary Components of Heat-Treated Salmon

Protective Effect of Red Algae (Rhodophyta) Extracts on Essential Dietary Components of Heat-Treated Salmon

Lipid and sensory quality of canned Atlantic salmon (Salmo salar): Effect of the use of different seaweed extracts as covering liquids

Effect of the antioxidants composition in diet on the sensory and physical properties of frozen farmed Coho salmon (Oncorhynchus kisutch)

Contact Info

Product

Resources

About