Abstract
A strategy for food preservation, based on a methanol–HCl squid skin extract (Dosidicus gigas) (JSSE), was evaluated at two concentrations in yellowfin tuna fish pâtés, which were stored at 4 and 8 °C for 20 day. The JSSE was characterized by determining its antioxidant and mutagenic activities. A yellowfin tuna pâté was elaborated, with and without the addition of the JSSE. An affective sensory analysis was performed to establish consumers’ preferences. During a 20-day storage period, the water activity (aw), pH, color difference (ΔE*ab), microbiological analysis, lipid oxidation and sensory quality attributes were evaluated, and the results were compared with the results of the butylated hydroxyanisole (BHA) and control treatments. The JSSE showed antioxidant activity against the 2,2-diphenyl-1-picrylhydrazyl (DPPH●+) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS●) radicals and did not induce mutation, according to the Ames’ Salmonella test, nor chromosomal abnormalities, according to the onion root-tip cell assay. The consumer analysis demonstrated a higher preference for the pâté with the added JSSE in seven out of the eight evaluated attributes. During storage, the JSSE neither had an impact on aw nor pH, maintained lower ΔE*ab values, inhibited the microbial activity and lipid oxidation (unlike the control pâté), and preserved the sensory quality attributes, unlike the BHA and control treatments. This study showed that the JSSE has biologically active pigments that can act as antioxidants and antimicrobials in yellowfin tuna fish pâtés.
Highlights
Fatty fish-based products, such as fish pâté, are food items of great economic and nutritional importance because of their composition and health benefits [1]
Studies of jumbo squid (Dosidicus gigas) skin have demonstrated its antioxidant activity, applied in fish oil at different storage temperatures [12], as well as its antimicrobial activity during the chilled storage of fresh mackerel and hake [13,14]. All these results suggest that ommochromes can be used as additives in the food industry; there is still no information regarding the use of jumbo squid skin extracts (JSSEs) in food matrixes, like fish pâté, which tend to be more complex and more susceptible to oxidation reactions
The mutagenicity of the JSSE against both Salmonella tester strains was considered negative, because the extracts did not double the number of spontaneous revertant colonies, counted per plate (Figure 1)
Summary
Fatty fish-based products, such as fish pâté, are food items of great economic and nutritional importance because of their composition and health benefits [1]. During their processing and storage, microbial growth and lipid peroxidation in these fatty fish-based products lead to sensory and nutritional quality losses. Lipid peroxidation is responsible for detrimental changes in sensory attributes, as well as the production of toxic compounds [3]. Fish pâté is widely regarded as a product with an important gastronomic tradition and a high nutritional value, as well as appreciated sensory attributes.
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