Abstract
This work addressed the preservative behaviour of different icing media containing extracts from the alga Bifurcaria bifurcata. A comparative study of the antimicrobial and antioxidant effects of aqueous and ethanolic extracts of this macroalga was carried out. Whole hake (Merluccius merluccius) pieces were stored in ice containing either kind of extract and analysed for quality changes throughout a 13-day storage period. A progressive loss of microbial and biochemical quality was detected in all batches as chilling time increased. A significant inhibitory effect (p < 0.05) on microbial activity could be observed as a result of including the aqueous (lowering of psychrotrophic and lipolytic counts and pH value) and ethanolic (lowering of psychrotrophic and lipolytic counts) extracts. Additionally, both kinds of extract led to a substantial inhibition (p < 0.05) in the lipid hydrolysis rate (formation of free fatty acids), greater in the case of the batch containing ethanolic extract. Concerning lipid oxidation, a similar inhibitory effect (p < 0.05) on the formation of secondary compounds (thiobarbituric acid substances) was noticed in fish specimens corresponding to both alga extracts; however, more (p < 0.05) peroxide formation was detected in fish corresponding to the ethanolic extract batch. A preservative effect can be concluded for both kinds of extract; this effect agrees with previous studies reporting the presence of hydrophilic and lipophilic bioactive compounds in B. bifurcata.
Highlights
In Asian countries the consumption of seaweeds or macroalgae dates back to ancient times
With respect to the aerobe count, a widely used index of microbial quality, the results indicated a slight protective effect of the aqueous alga extract on fish quality
A similar inhibitory effect (p < 0.05) on microbial activity could be observed as a result of including the aqueous or ethanolic B. bifurcata extracts
Summary
In Asian countries the consumption of seaweeds or macroalgae dates back to ancient times. Their consumption has increased in recent years in Western countries due to the search for new sustainable sources of healthy food and natural products [1]. Novel icing media incorporating extracts obtained from natural sources, such as organic acids [14,15] or plant extracts [16,17] with a proven preservative effect, have been used with a view to enhancing the shelf life of fish. It has been observed that the incorporation of such natural preservatives in the icing medium delays fish spoilage and enhances fish quality due to their antimicrobial and antioxidant properties
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