Abstract
The effect of a prior chilling period and an alga extract packaging on the quality of a canned underutilised mackerel species (Scomber colias) was investigated. For this different chilling times (0, 4 and 9 days) were taken into account and three concentrations of aqueous extracts of the macroalga Fucus spiralis were tested in a brine-packaging medium. Chemical changes related to quality were analysed after 3 months of canned storage. A substantial increase (p < 0.05) in free fatty acid content was observed in canned fish by increasing the chilling time; however, alga extract presence in the packaging medium led to decreased mean values. Concerning lipid oxidation development, an increased chilling time led to higher values (p < 0.05) of thiobarbituric acid index and fluorescent compounds formation; remarkably, an increased presence of alga extract led to a higher (p < 0.05) peroxide retention and lower (p < 0.05) fluorescent compounds content. Average colour L* and a* values showed a decrease and an increase, respectively, with chilling time; however, such changes were minimised with the alga extract content in the packaging system. Trimethylamine content revealed a marked increase as a result of the sterilisation step, but no influence (p > 0.05) of the chilling time or the alga-packaging medium could be implied.
Highlights
Canning represents one of the most important and traditional means of marine species preservation [1,2]
Concerning the effect of the alga extract in the packaging medium, average free fatty acids (FFA) values showed a decreasing effect of F. spiralis extract content when considering samples corresponding to day-0 chilling time
This study focused on the quality of a canned fish product prepared from a fatty under-valued species
Summary
Canning represents one of the most important and traditional means of marine species preservation [1,2]. Contrary to other muscle food, marine species are generally caught or harvested in distant locations, so that the time elapsed till arrival to cannery can be a decisive period for the quality of the final product. Canneries are in the need of storing the raw material before it is canned or just transported to factory. With this purpose, two strategies have been employed abundantly, namely frozen and chilled storage. Quality of canned marine products will strongly depend on the adequacy of storage times and temperatures employed to hold the raw material [5,6]
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