Abstract
This study aimed to produce new value‐added products from dolphinfish (Coryphaena hippurus) as fillets when using cold smoking combined with natural antioxidants, obtained from Halocnemum strobilaceum a plant belonging to halophytes. The fillet treatments were controlled (untreated), immersed in standard brine (STD), treated with NaCI and antioxidant before freezing (Aox‐pre) and treated with NaCl and antioxidant after thawing (Aox‐post). The quality of dolphinfish fillets was assessed using sensory, biochemical, microbiological, and technological parameters. Treating fillets with antioxidants before freezing and cold smoking (Aox‐pre) enhanced significantly the shelf life, as well as improved the biochemical, microbiological, and sensory aspects of the product. Aox‐pre fillets had the lowest peroxide values (PV) and malondialdehyde (MDA) content, demonstrating that the immediate treatment of fillets with the polyphenols protected lipids from peroxidation. The smoking process, together with antioxidant treatment, significantly reduced microbial counts after 15 days of storage, compared to the control. Overall, combining antioxidant treatments with cold smoking has a positive effect on the quality of Aox‐pre fillets with respect to both sensory components and biochemical parameters associated with shelf life. Consequently, Aox‐pre treatment enhances the marketability of this species, promoting local and seasonal products, contributing to costal fisheries sustainability.
Highlights
The combined effects of cold smoking and natural antioxidants on sensory, physical–chemical, nutritional, biochemical, and microbiological properties of dolphinfish (Coryphaena hippurus) fillets were compared according to previous approaches. (Gibbons, Mathew, & Gray, 1999; Messina et al, 2015; Miftakhova, Burasheva, Abilov, Ahmad, & Zahid, 2001)
The effects of the smoking process combined with natural antioxidants on quality of dolphinfish fillets were assessed by using a multidisciplinary approach involving sensory, physical–chemical, biochemical, and
10 g of fillet was aseptically weighed into a sterile bag containing 90 ml sterile peptone water (PW) (0.1% w/v)
Summary
The combined effects of cold smoking and natural antioxidants on sensory, physical–chemical, nutritional, biochemical, and microbiological properties of dolphinfish (Coryphaena hippurus) fillets were compared according to previous approaches. The effects of the smoking process combined with natural antioxidants on quality of dolphinfish fillets were assessed by using a multidisciplinary approach involving sensory, physical–chemical, biochemical, and
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