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

Abstract

This study aimed to produce new value‐added products from dolphinfish ( Coryphaena hippurus ) as fillets when using cold smoking combined with natural antioxidants, obtained from Halocnemum strobilaceum a plant belonging to halophytes. The fillet treatments were controlled (untreated), immersed in standard brine ( STD ), treated with Na CI and antioxidant before freezing (Aox‐pre) and treated with NaCl and antioxidant after thawing (Aox‐post). The quality of dolphinfish fillets was assessed using sensory, biochemical, microbiological, and technological parameters. Treating fillets with antioxidants before freezing and cold smoking (Aox‐pre) enhanced significantly the shelf life, as well as improved the biochemical, microbiological, and sensory aspects of the product. Aox‐pre fillets had the lowest peroxide values ( PV ) and malondialdehyde ( MDA ) content, demonstrating that the immediate treatment of fillets with the polyphenols protected lipids from peroxidation. The smoking process, together with antioxidant treatment, significantly reduced microbial counts after 15 days of storage, compared to the control. Overall, combining antioxidant treatments with cold smoking has a positive effect on the quality of Aox‐pre fillets with respect to both sensory components and biochemical parameters associated with shelf life. Consequently, Aox‐pre treatment enhances the marketability of this species, promoting local and seasonal products, contributing to costal fisheries sustainability.

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

“…For all batches, 18 fillets were immersed in standard brine (STD) composed of 15% ( w/v ) NaCl solution, and the remaining 18 fillets of the same batch were immersed in a 15% ( w/v ) NaCl/KCl solution (1:1 w/w ). For both treatments, a fillet:brine ratio equal to 1:4 was used [ 9 , 30 ]. The brine salting lasted 90 min, after which, the samples were dried for 30 min at a temperature that never exceeded 30 °C.…”

“…The brine salting lasted 90 min, after which, the samples were dried for 30 min at a temperature that never exceeded 30 °C. Then, all treatments were cold smoked for the same time and at the same temperature as described in Messina et al [ 9 ]. Briefly, cold smoking was performed using a Moduline oven model FA082E (Scubla srl, Remanzacco (Ud), Italy) for 30 min at 30 °C by employing a mixture of the hacks pane ( Fagus spp.)…”

“…The measured parameters were Hardness ( N ) and the Young modulus or modulus of deformability ( N /mm 2 ) (i.e., the force and the slope of the curve at 50% compression, respectively) [ 9 , 32 ]. The analysis was performed in triplicate.…”

“…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 ].…”

“…Several studies have reported the effectiveness of cold smoking on salmon ( Salmo salar ) by dealing with several technological aspects related to the technique and the quality of the raw material in order to improve this technique, which is able to prolong fish shelf-life and produce a value-added seafood product [ 12 , 13 , 14 , 15 , 16 ]. Moreover, it has been used over the years in many other fish species in order to make available all year round seasonal species as in the case of dolphinfish ( Coryphaena hippurus ) [ 6 , 9 , 17 ], but even to enhance fishery species with excess catches such as sardines ( Sardina pilchardus ) [ 6 , 17 ] and herring ( Clupea harengus ) [ 18 ].…”