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Título

Impact of icing systems with aqueous, ethanolic and ethanolic aqueous extracts of alga Fucus spiralis on microbial and biochemical quality of chilled hake (Merluccius merluccius)

AutorBarros-Velázquez, J. ; Miranda, José M.; Ezquerra-Brauer, Josafat; Aubourg, Santiago P.
Palabras claveHake
Chilling
Fucus spiralis
Ethanolic extract
Aqueous extract
Antimicrobial
Antioxidant
Fecha de publicación2016
EditorJohn Wiley & Sons
CitaciónInternational Journal of Food Science and Technology - Oxford 51(9): 2081-2089 (2016)
ResumenThe study focuses on the impact of icing systems with aqueous (AQ batch), ethanolic (ET batch) and ethanolic-aqueous (ET-AQ batch) extracts of alga Fucus spiralis on the microbial and biochemical quality of chilled hake (Merluccius merluccius). After a 13-day storage, comparison with fish kept under traditional ice proved a significant (P < 0.05) antimicrobial effect against aerobes, psychrotrophs, proteolytic and lipolytic bacteria, derived of the presence of F. spiralis ethanolic extracts in the icing medium (ET and ET-AQ batches). Additionally, an inhibitory effect of both ethanol extracts was also obtained concerning lipid oxidation development (i.e. secondary and tertiary lipid oxidation compounds). Additionally, lipid damage assessment showed lower mean values in tertiary oxidation compound formation in hake belonging to the ET-AQ batch throughout the whole storage period. Present research indicates that ET-AQ ice condition can lead to a marked quality and safety enhancement as well as to profitable commercial value increases
Descripción9 páginas, 2 figuras, 3 tablas
Versión del editorhttp://dx.doi.org/10.1111/ijfs.13182
URIhttp://hdl.handle.net/10261/137796
DOI10.1111/ijfs.13182
ISSN0950-5423
E-ISSN1365-2621
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