Abstract
The preservative properties of waste liquor obtained from octopus (Octopus vulgaris) cooking were investigated. Three different concentrations (high, medium, and low) of octopus cooking liquor (OCL) were included, respectively, in the aqueous packaging medium employed for mackerel (Scomber colias) canning. As a result, the canning process led to an increase (p < 0.05) of lipid content, lipid oxidation (development of fluorescent compounds and thiobarbituric acid reactive substances, TBARS), lipid hydrolysis (formation of free fatty acids, FFA) and ω3/ω6 ratio in fish muscle. In all canned samples, primary (peroxides) and secondary (TBARS) levels of lipid oxidation were low. Remarkably, the presence in the packaging medium of the high and medium OCL concentrations led to lower (p < 0.05) lipid oxidation development (fluorescent compound and TBARS detection, respectively). Furthermore, an increasing OCL presence led to an average decrease of peroxide and FFA content and to an average increase of the polyene index (PI). All OCL-packaged muscle showed lower average values of saturated fatty acids and ω3/ω6 ratio and higher average values of PI and monounsaturated fatty acid presence. This study provides a first approach to novel and beneficial use of the present marine waste to inhibit lipid damage of commercial canned fish.
Highlights
As a result of processing, the fishing, aquaculture, and foodstuff industries generate a wide range of byproducts and wastes [1,2]
Three different concentrations of octopus cooking liquor (OCL) were included, respectively, in the aqueous packaging medium employed for mackerel (Scomber colias) canning
The canning process led to an increase (p < 0.05) of lipid content, lipid oxidation, lipid hydrolysis and ω3/ω6 ratio in fish muscle
Summary
As a result of processing, the fishing, aquaculture, and foodstuff industries generate a wide range of byproducts and wastes [1,2] Among such undervalued products, wastewaters generated by seafood processing have been recognised as rich in healthy and nutritional constituents but constitute one of the most important environmental problems of coastline areas [3,4]. Wastewaters generated by seafood processing have been recognised as rich in healthy and nutritional constituents but constitute one of the most important environmental problems of coastline areas [3,4] These byproducts are dumped into the sea without previous treatment of depuration, causing serious environmental pollution [3,5]. Tuna cooking juices without previous enzymatic treatment were satisfactorily employed for producing dried tuna flavour powder [10] and proved to be rich in nutrients and antioxidant properties (DPPH and ABTS, 3-ethylbenzothiazoline-6sulphonic acid, assays) [11]
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