Effect of a Polyphenol–Vacuum Packaging on Lipid Deterioration During an 18-Month Frozen Storage of Coho Salmon (Oncorhynchus kisutch)

Abstract

A packaging system combining a polyphenol-rich film and vacuum (PPRF-VP) was applied to farmed coho salmon (Oncorhynchus kisutch) muscle for an 18-month storage (-18 °C). For it, two different concentrations of polyphenol compounds (namely, p-coumaric and ferulic acids) obtained from a barley husk extract were applied (PPRF-VP conditions) and compared to vacuum packaging without polyphenol presence (vacuum control; VP condition) and to packaging in the absence of vacuum and polyphenols (control; CP condition). The study was addressed to lipid hydrolysis and oxidation development and to lipid changes related to nutritional value. Both PPRF-VP conditions provided an inhibitory effect (p 0.05) of polyphenol presence and vacuum packaging could be inferred on free fatty acid formation (hydrolysis development) and on polyunsaturated fatty acid retention (polyene index assessment). A low rancid odour development was observed in all kinds of fish samples, this being lower (p<0.05) in fish kept under vacuum (PPRF-VP and VP) conditions. © 2011 Springer Science + Business Media, LLC.