Smoking and polyphenols’ addition to improve freshwater mullet (Mugil cephalus) fillets’ quality attributes during refrigerated storage

Abstract

Summary The combined effects of hot smoking and added quince polyphenol (0.8% and 1.6% v/w) on the quality attributes of mullet (Mugil cephalus) fillets were evaluated. Biochemical parameters that were monitored in the fillets during 75 days of storage (4 ± 1 °C) included trimethylamine (TMA‐N), volatile basic nitrogen (TVB‐N), fatty acids and amino acids. Data were submitted to principal component analysis (PCA) which revealed that the smoking process combined with polyphenols’ treatment was negatively correlated with TVB‐N, TMA‐N, lipids, indices of lipid quality (index of atherogenicity (IA); index of thrombogenicity (IT)) and storage time. Health concern related to the flesh content of polycyclic aromatic hydrocarbons (PAHs) following hot smoking was also evaluated, and analysis showed that the sum of 4 of the PAHs (chrysene, benzo(b)fluoranthene, benz(a)anthracene and BaP) remained far below the maximum limit set by the European Commission. Sensory analysis revealed that the smoked mullet fillet treated with a low dose of polyphenols was a very acceptable new product.

Determination of Potential Health Hazards and Nutritional Attributes of the Fresh and Smoked Freshwater Thin-Lipped Grey Mullet (Liza Ramada)

“…Fresh thin-lipped grey mullet fillets showed initial low levels of TMA and TVB content (1.27±0.36 mg N/100 g and 9.96±0.74 mg N/100 g respectively) indicating the good quality of the product, These values are similar to initial values of the freshwater mullet M. cephalus reported in previous study [11]. However, these values are lower than values reported in other studies for marine M. cephalus [43].…”

“…Such difference may be due to fish origin with different environmental conditions [51]. The content of polyunsaturated fatty acids n-3, DHA C22: 6n-3 is similar (0.70%) with value reported in previous study for freshwater mullet [11], EPA C20:5n-3 meanwhile remains at fairly moderate (1.80±0.01 %). Similarly, Khitouni, et al [50] reported a moderate level of EPA in fresh golden grey mullet captured in the summer.…”

“…The relative proportion of the n-3 fatty acids (7.86%) in fresh mullet fillets was lower than value found in marine mullet (Liza aurata) with values ranging between 14.47-21.84% measured during the same season. Whereas, the relative proportion of the n-6 fatty acids (7.67%) in fresh thin-lipped grey mullet fillets was significantly higher (6.04%) than value found in marine mullet (Liza aurata) which ranged between (3.56-3.2%) and slightly higher than value found by Bouzgarrou et al (2015) [11] in freshwater mullet (6.04%). Such difference may be due to fish origin with different environmental conditions [51].…”

“…In contrast, during hot smoking PUFA degradation is significant and it is more pronounced for omega-3 [11]. Concerning lipid quality indices, IA and IT were proposed as nutritional indicator [52].…”

“…Sample comparisons were made with reference material (IAEA 406) for quality control purposes. More details were included in the method described by Bouzgarrou et al (2015) [11].…”