Preservative effect of algae extracts on lipid composition and rancidity development in brine-canned Atlantic chub mackerel (Scomber colias)

Abstract

This research focuses on the lipid fraction and the rancidity stability of commercialcanned Atlantic Chub mackerel (Scomber colias). For it, two different concentrationsof aqueous extracts of two abundant algae (Fucus spiralisandUlva lactuca)areincluded in the brine-packing (aq. 2% NaCl) medium during mackerel canning.Quality analyses are carried out after a 3-month canned storage (20ºC).Phospholipids, sterols, andα-tocopherol contents show a marked loss as a result ofcanning, this loss being mostly inhibited when considering the canned fish packedin the presence of the most concentrated algae extracts. Breakdown of free fattyacids and peroxides produced during the thermal treatment is inhibited by thepresence of the algae extracts, a higher retention of such molecules being observedby increasing the algae extract concentration. Analysis of fluorescent compoundsformation (tertiary lipid oxidation) shows a marked increase after canning, thisincrease being partly inhibited by the presence of antioxidant compounds present inthe algae extracts; interestingly, oxidation inhibition is found more important incanned fish corresponding toF. spiralisbatches thanU. lactuca. A preservativeeffect on lipid constituents and rancidity development is concluded by the presenceof algae extracts in the packing medium.Practical Applications: The extensive heat treatment involved during fish canninghas been reported to produce breakdown of constituents, lipid damage (oxidationand hydrolysis) development showing a marked effect on nutritional and sensoryproperties; furthermore, this effect has shown to be greater when a brine mediumis applied as packing system. Marine algae have been described as being arelevant source of chemical constituents including an antioxidant and antibacte-rial behavior. In the current work, employment of a commercial brine-packingincluding aqueous algae extracts shows a preservative effect on the lipid fraction(composition and rancidity stability) during the canning process of AtlanticChub mackerel. The proposed strategy may open the way to the development ofa natural biopreservation for commercial canned fish due to the simplemethodology employed and the abundancy of the two algae chosen for the study.Further research should envisage optimization of the preservative compoundsextraction by advanced technologies