Abstract
Despite their high nutritional value, high quantities of fish caught in the Adriatic Sea are underused or discarded for their insignificant economic value. Mechanical separation of flesh represents an opportunity for developing innovative semi-finished products, even if it can promote an increased quality degradation rate. The aim of this study was to evaluate physico-chemical modifications of mechanically separated mantis shrimp flesh during deep-freezing storage. Flesh samples obtained using a belt-drum separator, frozen and vacuum-packed, were stored at 3 temperatures (industrial: −26 °C; domestic: −18 °C and abuse: −10 °C) for 12 months. During storage, qualitative (color, water content, pH, fatty acids (FA) and lipid oxidation) were evaluated. Fish freshness parameters (e.g., trimethylamine (TMA), dimethylamine (DMA) and amino acids) were assessed using nuclear magnetic resonance (1H-NMR). The mechanical separation process accelerated the initial oxidation phenomena, promoting color alterations, compared to manual separation. The main degradation phenomena during storage were significantly affected by temperature and were related to changes in luminosity, oxidation of n-3 polyunsaturated fatty acids (PUFA), increased lipolysis with release of free FA, production of TMA and DMA by residual enzymatic activity, and changes in amino acids due to proteolysis. The inter-disciplinary approach permitted important findings to be made, in terms of the extent of different degradative phenomena, bound to processing and storage conditions of mechanically separated mantis flesh.
Highlights
Despite its high nutritional value, a high quantity of fish caught in the Adriatic Sea is underused or discarded mainly due to its insignificant local economic value or for regulatory reasons [1]
Merck (Darmstadt, Germany); anhydrous sodium sulfate was supplied by BDH (Poole, England) The standard mixture of fatty acid methyl esters (GLC 463) was purchased from Nu-Chek (Elysian, MN, USA), whereas the tridecanoic acid methyl ester was supplied by Steraloids (Newport, RI, USA)
In samples stored at –26 ◦ C, by contrast, it remained constant. These results indicate a high level of proteolysis at storage temperatures above −26 ◦ C
Summary
Despite its high nutritional value, a high quantity of fish caught in the Adriatic Sea is underused or discarded mainly due to its insignificant local economic value or for regulatory reasons [1]. In the Adriatic Sea, bottom trawling represents 40% of total landings and the mean discard rate of this fishing gear ranges between 20% and 67% of total catches [2]. Foods 2020, 9, 1485 it would be convenient, from both economic and sustainability standpoints, to promote strategies for their valorization, which lead to the development of innovative, high-added value products with prolonged shelf-life and that are available throughout the year, thereby reducing waste. Mechanical separation of fish flesh could represent an opportunity for the development of fish-based innovative products from seafood that would otherwise be discarded
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