Abstract
The use of packaging films containing natural preservative compounds attracts great attention for the quality improvement of seafood. Microalga spirulina (Spirulina platensis) represents a potential source of high added-value and preservative biocompounds. The goal of this study was to enhance the quality of refrigerated Atlantic mackerel (Scomber scombrus) by including a protein concentrate (PC) of spirulina in a gelatine-based film. Quality changes in fish muscle were monitored by microbial and chemical analyses throughout an 11-day refrigerated storage (4 °C). As a result of the presence of spirulina PC in the film, an antimicrobial effect (p < 0.05) was concluded as determined by comparative evolution of aerobes and psychrotrophs, while no effect (p > 0.05) was concluded for Enterobacteriaceae, proteolytics and lipolytics counts. Furthermore, a lower (p < 0.05) formation of trimethylamine and free fatty acids was detected. Lipid oxidation, measured by fluorescent compounds formation, also exhibited lower average values in fish corresponding to the batch containing spirulina concentrate. The preservative effects observed can be explained on the basis of the presence of antimicrobial and antioxidant compounds in the microalga concentrate. It is proposed that the current packaging system may constitute a novel and promising strategy to enhance the quality of commercial refrigerated fatty fish.
Highlights
Fish and fish products have long been recognized as a valuable source of high-quality digestible proteins, long-chain ω3 fatty acids, fat soluble vitamins (A and D), as well as essential minerals [1,2,3].fish and fish products have shown to be especially prone to damage throughout the different steps involved in commercialization [4]
Two different packaging systems were considered as control: a gelatine film without spirulina protein concentrate (PC) and a low-density polyethylene film
The results indicated a significant (p < 0.05) inhibitory effect on psychrotrophs counts in SP batch derived from the presence of S. platensis PC in the packaging film at advanced storage time, as compared with GE and CT batches
Summary
Fish and fish products have shown to be especially prone to damage (i.e., endogenous enzyme activity, microbial decomposition and lipid oxidation) throughout the different steps involved in commercialization [4]. Among the different preserving strategies, fish refrigeration has represented a crucial strategy to provide high-quality fish for human consumption. In order to increase the shelf life time of refrigerated fish, different strategies have been developed. One of the most recent has been the use of packaging films including preservative compounds (i.e., antimicrobials and antioxidants) so that a marine product with an increased shelf life time is attained [5,6]. Adverse health problems resulting of persistent consumption of synthetic ones have recommended the use of natural antioxidants and antimicrobials as an alternative [7,8,9]. The identification and isolation of novel natural antioxidants from aquatic and terrestrial sources is currently receiving increasing attention
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
