Effect of Prior Frozen Storage and Octopus Waste Addition to the Packing Medium on the Rancidity Stability of Canned Fish

Abstract

To increase the rancidity stability of canned seafood, natural antioxidants from different sources have been tested as packing systems. This study focused on the antioxidant behaviour of octopus cooking liquor (OCL) resulting from common octopus (Octopus vulgaris) processing. In it, the effects on lipid damage in canned horse mackerel (Trachurus trachurus) of a prior frozen storage (−18 ⁰C) period and the presence of an OCL in the packing medium were investigated. An increase of the frozen storage time favoured an increase of free fatty acid (FFA), peroxide, and thiobarbituric acid reactive substance contents and a decrease of the phospholipid (PL) value and polyene index. Furthermore, an increased presence of OCL in the packing medium led to an inhibitory effect on fluorescent compound formation as well as to retention of the PL and FFA compounds. Colour determination showed a substantial increase of L* and b* values in canned fish with previous frozen storage time. Nevertheless, this increase was partly reduced by the OCL presence in the packing medium. It is concluded that previous holding time has led to an increased lipid oxidation development and loss of beneficial lipid constituents (i.e., PLs and polyunsaturated fatty acids). Remarkably, the presence in the packing medium of preservative compounds (i.e., antioxidants) included in waste juice obtained from octopus processing provided an effective tool for lipid preservation and quality enhancement in canned fish