Enhancement of Lipid Stability and Acceptability of Canned Seafood by Addition of Natural Antioxidant Compounds to the Packing Medium—A Review

Abstract

Seafoods are known to include high contents of valuable constituents. However, they are reported to be highly perishable products, whose quality rapidly declines post-mortem, thus demanding efficient processing and storage. Among the traditional technologies, canning represents one of the most important means of marine species preservation. However, owing to the thermal sensitivity of the chemical constituents of marine species, remarkable degradative mechanisms can be produced and lead to important quality losses. The demand for better quality food makes the need for advanced preservation techniques a topic to be addressed continually in the case of seafood. One such strategy is the employment of preservative compounds obtained from natural resources. The current review provides an overview of the research carried out concerning the effect of the addition of bioactive compounds to the packing medium on the thermal stability of canned seafood. This review addresses the preservative effect of polyphenol-rich oils (i.e., extra virgin olive oil) and different kinds of products or extracts obtained from plants, algae and seafood by-products. In agreement with the great incidence of lipid damage on the nutritional and acceptability values during high-temperature seafood processing, this work is especially focussed on the inhibitory effect of lipid oxidation development.

Effect of Previous Frozen Storage and Coating Medium on the Essential Macroelement and Trace Element Content of Canned Mackerel

“…Previous research provides extensive information on chemical changes related to protein and lipid fractions during seafood canning [ 16 , 17 , 18 , 19 , 20 , 21 , 22 ]. On the contrary, data concerning the changes in mineral content related to this technological process can be considered relatively scarce.…”

“…Concerning the frozen storage of seafood, different damage pathways have been described as being responsible for sensory and nutritional losses during such technological processing [ 17 , 20 , 21 ]. Among them, microstructural changes, protein denaturation, and lipid hydrolysis and oxidation development have proved to be important events for quality loss.…”

“…However, marine species are reported to be highly sensitive to heat processing, which leads to heat degradation, toughening and drying of fish muscle, oxidation of constituents, and leaching of water-soluble constituents [ 12 , 13 , 14 ]. With regards to the mineral content of canned fish muscle, the most important events would be protein denaturation, minerals being released from the fish tissue, and resulting liquor losses, including essential macroelements and trace elements from the canned muscle into the coating medium [ 15 , 16 , 17 ].…”

Therapeutic Potential of Polyphenols and Other Micronutrients of Marine Origin

“…Catechins are a group of polyphenols with antioxidant and anti-inflammatory properties that are found in many foods, including fish such as tuna and salmon [ 102 ]. Catechins are known for their ability to neutralize free radicals, which are unstable molecules naturally produced by the body in response to stress, pollution and other factors.…”

Effect on nutritional quality changes in fresh and canned Scomber australasicus and Scomberomorus guttatus

“…There are major concerns in food technology due to the oxidation of lipids due to the formation of oxidation products. As a result, undesirable flavors are produced and can reduce the nutritional quality and safety of seafood (Aubourg, 2023 ).…”