Polyphenols from halophytes and modified atmosphere packaging improve sensorial and biochemical markers of quality of common dolphinfish (Coryphaena hippurus) fillets

Abstract

Quality and shelf-life of whole and filleted Coryphaena hippurus, stored with modified atmosphere packaging (MAP) and natural antioxidants from halophytes (HAL), were investigated. Fillets were divided into control, simply sealed in trays; MAP, preserved by modified atmosphere (45% CO 2 , 50% N 2 , 5% O 2 ); and MAP-HAL, pretreated with antioxidants and preserved by MAP. Whole and filleted fish were stored at −1 ± 0.5°C for 18 days. The quality of the samples was analyzed at the time of packaging and after 3, 6, 9, 12, 15, and 18 days. The MAP and MAP-HAL groups maintained the best sensorial profile, pH, and drip loss with respect to the untreated fillets. Higher levels of total volatile basic nitrogen (TVB-N) and oxidized proteins were observed in untreated samples with respect to the MAP and MAP-HAL groups. The principle component analysis revealed a different quality profile for untreated and MAP-treated fish.

The combined impact of cold smoking and natural antioxidants on quality and shelf life of dolphinfish (Coryphaena hippurus) fillets

“…Sensory analysis is considered one of the best tool to determine the fish quality in the industry and consumer market (Loutfi, Coradeschi, Mani, Shankar, & Rayappan, 2015;Warm, Martens, Nielsen, & Martens, 2001). Sensorial aspects of quality in fish are closely related to the chemical and biochemical composition of the fish and to their variations during storage (Antoine et al, 2002;Du, Huang, Kim, Marshall, & Wei, 2000;Gómez-Guillén et al, 2009;Messina et al, 2016). The temperature of preservation and the methods of processing contribute to preventing spoilage, preserving quality, and extending the shelf life of fish, as well as improving the overall quality (Masniyom, 2011;Mastromatteo, Conte, & Del Nobile, 2010;Messina et al, 2016).…”

“…Sensorial aspects of quality in fish are closely related to the chemical and biochemical composition of the fish and to their variations during storage (Antoine et al, 2002;Du, Huang, Kim, Marshall, & Wei, 2000;Gómez-Guillén et al, 2009;Messina et al, 2016). The temperature of preservation and the methods of processing contribute to preventing spoilage, preserving quality, and extending the shelf life of fish, as well as improving the overall quality (Masniyom, 2011;Mastromatteo, Conte, & Del Nobile, 2010;Messina et al, 2016). Thus, sensorial analysis is probably the best way to quickly estimate the shelf life of fish products (Leroi & Joffraud, 2000;Martinez, Salmerón, Guillén, & Casas, 2007).…”

“…It is well known that during storage, due to the high content of omega-3 polyunsaturated fatty acids (PUFA), fish products are susceptible of peroxidation that can modify both sensorial characteristics and nutritional quality of fish (Maqsood, Benjakul, & Shahidi, 2013); for this reason, in the last years, some research on transformed fish highlighted the possibility to add natural antioxidants from plants, not only to extend shelf life but also to positively modify some sensory characteristics (Barbosa-Pereira et al, 2013;Messina et al, 2015Messina et al, , 2016Ozogul et al, 2017). In particular, it was demonstrated the effectiveness of some natural phenolic compounds in delay the spoilage processes in many fish species (Maqsood et al, 2013).…”

Combination of Freezing, Low Sodium Brine, and Cold Smoking on the Quality and Shelf-Life of Sea Bass (Dicentrarchus labrax L.) Fillets as a Strategy to Innovate the Market of Aquaculture Products

“…It is also important to consider the synergistic effect of cold smoking with appropriate storage conditions (i.e., preservation of the processed product under vacuum-packaging or modified atmosphere packaging on extending the shelf-life of fish products by retarding microbial growth). Combination of these techniques with natural antioxidants was proven to extend dolphinfish shelf-life and prevent the loss of high beneficial compounds like EPA and DHA [ 9 , 10 , 11 ].…”

In Vitro Testing of Alternative Synthetic and Natural Antiparasitic Compounds against the Monogenean Sparicotyle chrysophrii

“…Cells were then incubated for 24, 48, and 72 h in three different plates at 25 °C. Control samples received the same volume of culture medium and DMSO 0.1%, although this concentration of solvent is considered non-toxic [ 60 , 61 ].…”