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Quality enhancement of chilled fish by including alga Bifurcaria bifurcata extract in the icing medium

AutorMiranda, José M.; Ortiz, Jaime; Barros-Velázquez, J. ; Aubourg, Santiago P.
Palabras claveLepidorhombus whiffiagonis
Bifurcaria bifurcata
Chilling
Microbiological activity
Lipid oxidation
Quality
Fecha de publicación2016
EditorSpringer
CitaciónFood and Bioprocess Technology 9(3): 387-395 (2016)
ResumenBifurcaria bifurcata is a widely extended brown macroalga, whose antimicrobial and antioxidant properties have previously been described. In this study, ethanolic extracts of B. bifurcata were included in the icing medium employed for the chilled storage of megrim (Lepidorhombus whiffiagonis). For it, two different concentrations of this brown macroalga extract (0.67 and 2.50 g lyophilized alga L−1 aqueous solution; B-1 and B-2 batches, respectively) were tested for a 14-day storage. The effect of the alga extract was compared with a counterpart batch stored in traditional ice prepared only from water (B-0 batch). Significant (p < 0.05) inhibitions of microbial activity (aerobes, psychrotrophs, lipolytic bacteria, proteolytic bacteria and Enterobacteriaceae) as well as of pH and trimethylamine formation were observed as a result of the incorporation of the alga extract in the icing medium, being this effect especially relevant in the B-2 batch. Concerning lipid damage development, a significantly (p < 0.05) lower formation of free fatty acids (lipid hydrolysis development) and of fluorescent compounds (tertiary lipid oxidation development) in samples corresponding to both alga-including batches could also be observed; this inhibitory effect was more intense in fish belonging to the B-2 batch. The icing medium proposed in this work constitutes a promising strategy in order to apply algae extracts to enhance fish quality retention during the different steps of storage and commercialization of marine species
Descripción9 páginas, 4 tablas
Versión del editorhttp://dx.doi.org/10.1007/s11947-015-1626-5
URIhttp://hdl.handle.net/10261/129036
DOI10.1007/s11947-015-1626-5
ISSN1935-5130
E-ISSN1935-5149
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