The Effect of Gelatine Packaging Film Containing a Spirulina platensis Protein Concentrate on Atlantic Mackerel Shelf Life

Abstract

The use of packaging films containing natural preservative compounds attracts great attention for the quality improvement of seafood. Microalga spirulina (Spirulina platensis) represents a potential source of high added-value and preservative biocompounds. The goal of this study was to enhance the quality of refrigerated Atlantic mackerel (Scomber scombrus) by including a protein concentrate (PC) of spirulina in a gelatine-based film. Quality changes in fish muscle were monitored by microbial and chemical analyses throughout an 11-day refrigerated storage (4 °C). As a result of the presence of spirulina PC in the film, an antimicrobial effect (p < 0.05) was concluded as determined by comparative evolution of aerobes and psychrotrophs, while no effect (p > 0.05) was concluded for Enterobacteriaceae, proteolytics and lipolytics counts. Furthermore, a lower (p < 0.05) formation of trimethylamine and free fatty acids was detected. Lipid oxidation, measured by fluorescent compounds formation, also exhibited lower average values in fish corresponding to the batch containing spirulina concentrate. The preservative effects observed can be explained on the basis of the presence of antimicrobial and antioxidant compounds in the microalga concentrate. It is proposed that the current packaging system may constitute a novel and promising strategy to enhance the quality of commercial refrigerated fatty fish.

Icy affairs: Understanding recent advancements in the freezing and frozen storage of fish

“…Glazing techniques by water (fortified or nonfortified with antioxidants, cryoprotectant, etc. ), chitosan, or liquid coating with plant extracts (e.g., seaweed extracts and essential oils) are effective as well (Noordin et al., 2014; Rodriguez et al., 2011; Sathivel et al., 2007; Sawant, 2012; Shi et al, 2019; Stejskal et al., 2020; Wang et al., 2016). Based on the available literature, to minimize damages in frozen fish over greater extended frozen storage (9–12 months), using fortified glazing combined with protective‐film vacuum or tight packaging may be the best “hurdle‐system” (Hao et al., 2021).…”

Effects of raw and hydrolysed Nannochloropsis gaditana biomass included at low level in finishing diets for gilthead seabream (Sparus aurata) on fillet quality and shelf life

“…For instance, microalgal compounds have shown antimicrobial effects against some sh pathogenic bacteria both in vitro (Narasimhan et al, 2013) and in vivo (Magnoni et al, 2017). This potential of algal extracts might well be contemplated as natural additive for external application when it comes to preserving fresh sh, and thus, several studies have reported delayed growth of spoilage bacteria during cold storage of sh, this ending up in increased sh shelf life (Yarnpakdee et al, 2019;Stejskal et al, 2020;Sáez et al, 2021). In addition to the value of algal extracts as food additive intended for direct application on sh, they have also been proposed as feed additives, with the aim of improving different physiological aspects of live sh.…”

Antioxidant and Antimicrobial Effect of Biodegradable Films Containing Pitaya (Stenocereus thurberi) Extracts during the Refrigerated Storage of Fish

“…Concerning microalgae, the presence of a protein concentrate from Spirulina platensis in the gelatin packing film led to higher PUFA retention in refrigerated (4 °C) hake ( M. merluccius ) muscle [ 16 ]. A lower content of fluorescent compounds was obtained in mackerel ( S. scombrus ) muscle packed in a gelatin film containing a protein concentrate from S. platensis during storage at 4 °C [ 51 ].…”

“…Concerning microalga employment, S. platensis extracts, including polyhydroxybutyrate and phenolic compounds, allowed active packing strategies due to their antimicrobial activity when included in edible films [ 61 ]. Moreover, active films have also been prepared by including a protein concentrate from S. platensis in a gelatin film, leading to better microbial growth in refrigerated hake ( M. merluccius ) [ 16 ] and mackerel ( S. scombrus ) [ 51 ].…”