Impact of a packing medium with alga <scp><i>Bifurcaria bifurcata</i></scp> extract on canned Atlantic mackerel (<scp><i>Scomber scombrus</i></scp>) quality

Barbosa, Roberta Garcia; Trigo, Marcos; Fett, Roseane; Aubourg, Santiago P.

doi:10.1002/jsfa.8861

Cited by 19 publications

(39 citation statements)

References 46 publications

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“…Consequently, an inhibitory effect on lipid oxidation development is inferred for this alga extract. In agreement to the current research, Barbosa et al showed an inhibitory effect on the FR value in canned Atlantic mackerel ( S. scombrus ) by including B. bifurcata extracts in the water‐packing medium. A lower FR value was also observed in canned sardine ( S. pilchardus ) that was previously stored under slurry ice conditions when compared to traditional ice …”

Section: Resultssupporting

confidence: 92%

“…In agreement to the present results, TVB‐N levels did not provide differences in canned Atlantic mackerel ( Scomber scombrus ) that was water‐packed under different concentrations of alga B. bifurcata . Opposite results were obtained when an oil‐packing medium was concerned.…”

Section: Resultssupporting

confidence: 89%

“…Consequently, a protective effect on FFA breakdown could be inferred. A preservative effect on FFA content was also observed by Barbosa et al when including B. bifurcata extracts in the water‐packing medium of canned Atlantic mackerel ( S. scombrus ).…”

Section: Resultssupporting

confidence: 61%

“…Consequently, their determination would not afford an accurate measurement of quality loss. A marked decrease of the TBA‐i has already been described for canned fish related to water‐, tomato‐sauce‐, and oil‐packing conditions.…”

Section: Resultsmentioning

confidence: 62%

“…Thus, Ortiz et al included aqueous extracts of various algae ( Durvillaea antarctica , Ulva lactuca , Pyropia columbina , Macrocystis pyrifera , and Gracilaria chilensis ) during Atlantic salmon ( Salmo salar ) canning carried out by employing a water‐packing medium; as a result, a remarkable rancidity stabilization could be observed throughout an accelerated canned storage condition (up to 140 days at 40 °C). Recently, the addition of an aqueous extract of Bifurcaria bifurcata in the water medium employed for packing in canned Atlantic mackerel ( Scomber scombrus ) led to a protective effect on lipid rancidity development …”

Section: Introductionmentioning

confidence: 99%

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Preservative Effect of Algae Extracts on Lipid Composition and Rancidity Development in Brine‐Canned Atlantic Chub Mackerel (Scomber colias)

Barbosa¹,

Trigo²,

Campos

et al. 2019

Euro J Lipid Sci & Tech

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This research focuses on the lipid fraction and the rancidity stability of commercial canned Atlantic Chub mackerel (Scomber colias). For it, two different concentrations of aqueous extracts of two abundant algae (Fucus spiralis and Ulva lactuca) are included in the brine‐packing (aq. 2% NaCl) medium during mackerel canning. Quality analyses are carried out after a 3‐month canned storage (20 °C). Phospholipids, sterols, and α‐tocopherol contents show a marked loss as a result of canning, this loss being mostly inhibited when considering the canned fish packed in the presence of the most concentrated algae extracts. Breakdown of free fatty acids and peroxides produced during the thermal treatment is inhibited by the presence of the algae extracts, a higher retention of such molecules being observed by increasing the algae extract concentration. Analysis of fluorescent compounds formation (tertiary lipid oxidation) shows a marked increase after canning, this increase being partly inhibited by the presence of antioxidant compounds present in the algae extracts; interestingly, oxidation inhibition is found more important in canned fish corresponding to F. spiralis batches than U. lactuca. A preservative effect on lipid constituents and rancidity development is concluded by the presence of algae extracts in the packing medium. Practical Applications: The extensive heat treatment involved during fish canning has been reported to produce breakdown of constituents, lipid damage (oxidation and hydrolysis) development showing a marked effect on nutritional and sensory properties; furthermore, this effect has shown to be greater when a brine medium is applied as packing system. Marine algae have been described as being a relevant source of chemical constituents including an antioxidant and antibacterial behavior. In the current work, employment of a commercial brine‐packing including aqueous algae extracts shows a preservative effect on the lipid fraction (composition and rancidity stability) during the canning process of Atlantic Chub mackerel. The proposed strategy may open the way to the development of a natural biopreservation for commercial canned fish due to the simple methodology employed and the abundancy of the two algae chosen for the study. Further research should envisage optimization of the preservative compounds extraction by advanced technologies. Aqueous extracts of algae Fucus spiralis and Ulva lactuca are included in the packing medium during Atlantic Chub mackerel (Scomber colias) canning. As a result, an inhibitory effect on lipid composition changes and rancidity development is obtained. Better results are observed by employing alga F. spiralis.

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Section: Resultssupporting

confidence: 92%

Section: Resultssupporting

confidence: 89%

Section: Resultssupporting

confidence: 61%

Section: Resultsmentioning

confidence: 62%

Section: Introductionmentioning

confidence: 99%

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Preservative Effect of Algae Extracts on Lipid Composition and Rancidity Development in Brine‐Canned Atlantic Chub Mackerel (Scomber colias)

Barbosa¹,

Trigo²,

Campos

et al. 2019

Euro J Lipid Sci & Tech

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Quality Enhancement of Chilled Lean Fish by Previous Active Dipping in Bifurcaria bifurcata Alga Extract

Miranda

Trigo²,

Barros‐Velázquez

et al. 2018

Food Bioprocess Technol

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25The present study addressed the quality enhancement of chilled fish by applying a 26 preliminary dipping treatment containing a bioactive extract of the alga Bifurcaria 27 bifurcata. Megrim (Lepidorhombus whiffiagonis) specimens were dipped in ethanolic-28 aqueous solutions containing two different concentrations of the alga extract (high: 29 HAC batch and low: LAC batch). Two types of control batch were considered (ethanol-30 water dipping and no dipping). Microbial, chemical and sensory quality was monitored 31 in fish throughout a 13-day storage period. An inhibitory effect (p < 0.05) of the dipping 32 treatment (washing and the presence of alga extract) on microbial activity was observed, 33 as determined by microbial (Enterobacteriaceae, lipolytic bacteria and psychrotrophs) 34 and chemical (trimethylamine and free fatty acid formation) analysis. In most cases, this 35effect was found to be more intense for prolonged storage times and in fish specimens 36 corresponding to the HAC batch. However, the combined effect of washing and the 37 inclusion of alga extract in the dipping medium did not affect (p > 0.05) the rate of lipid 38 oxidation events during storage. Interestingly, average scores revealed increased 39 sensory quality in megrim corresponding to the HAC batch for prolonged storage (9-13 40 days). Consequently, the use of a bioactive extract of B. bifurcata alga as a preliminary 41 dipping treatment can be considered of interest for further fish storage due to both its 42 simplicity and its beneficial effects on fish quality enhancement. 43 44

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Advances in Conventional and Nonthermal Processing of Fish for Quality Improvement and Shelf Life Extension

Tsironi¹,

Taoukis²

2019

Reference Module in Food Science

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Impact of a packing medium with alga Bifurcaria bifurcata extract on canned Atlantic mackerel (Scomber scombrus) quality

Cited by 19 publications

References 46 publications

Preservative Effect of Algae Extracts on Lipid Composition and Rancidity Development in Brine‐Canned Atlantic Chub Mackerel (Scomber colias)

Preservative Effect of Algae Extracts on Lipid Composition and Rancidity Development in Brine‐Canned Atlantic Chub Mackerel (Scomber colias)

Quality Enhancement of Chilled Lean Fish by Previous Active Dipping in Bifurcaria bifurcata Alga Extract

Advances in Conventional and Nonthermal Processing of Fish for Quality Improvement and Shelf Life Extension

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