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

Abstract

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

The inhibitory effect of chlorogenic acid on lipid oxidation of grass carp (Ctenopharyngodon idellus) during chilled storage

“…Results indicate that high concentration of CGA could affect the production of FFA. Similar results were reported in recent work (Miranda et al 2018). In such study, the FFA content of lean fish progressively increased and the high concentration batch of Bifurcaria bifurcata alga extract treatment significantly retarded FFA formation during chilled storage.…”

“…The previous dipping treatment of CGA may form a coating on the grass carp surface, while the antioxidant activity and the antimicrobial property of polyphenol provide the fish with good protection from deterioration during chilled storage. There are other studies that reached a similar conclusion (Miranda et al 2018;. b* value showed no difference (P > 0.05) in CGA-treated groups.…”

“…In such study, the FFA content of lean fish progressively increased and the high concentration batch of Bifurcaria bifurcata alga extract treatment significantly retarded FFA formation during chilled storage. Previous studies showed that microbial activity also contributed to the increase of FFA content and was mostly responsible for lipid hydrolysis after 9 days of storage (Campos et al 2012;Miranda et al 2018). This indicates that CGA has effects on inhibiting microbial activities in grass carp fish muscle.…”

Current Research on the Bioprospection of Linear Diterpenes from Bifurcaria bifurcata: From Extraction Methodologies to Possible Applications

“…Miranda et al studied the effect of a preliminary dipping treatment containing a B. bifurcata extract in the fish quality during chilled storage. The choice of this brown macroalga was due to its content on antioxidant and antimicrobial compounds, i.e., diterpenes, among others [67]. Through microbial analysis, the inhibitory effects against Enterobacteriaceae, lipolytic, and psychotropic bacteria were proven.…”

Improving the Stability of Red Blood Cells in Rainbow Trout (Oncorhynchus mykiss) and Herring (Clupea harengus): Potential Solutions for Post-mortem Fish Handling to Minimize Lipid Oxidation

“…As the pro-oxidative nature of fish Hb is well established (Larsson et al 2007;Li et al 2005;Richards and Hultin 2002;Undeland et al 2003), several routes have been developed in the past decades to prevent Hb-mediated lipid oxidation in fish, aiming at maintaining Hb in its reduced form or at scavenging lipid-or Hb-derived radicals by adding specific antioxidants or antioxidant containing extracts from, e.g., plants and algae (Babakhani et al 2016;Li et al 2016;Lu et al 2014;Maqsood and Benjakul 2013;Miranda et al 2018;Sánchez-Alonso et al 2007;Wang et al 2010). Other common strategies to reduce Hbmediated lipid oxidation include bleeding the fish immediately after capture and applying rinsing with tap water during the filleting process to ensure maximal bleed out (Olsen et al 2014;Roth et al 2009).…”