Abstract
SUMMARYThe aim of the present study is to assess the influence of different sous-vide time-temperature regimes and use of two types of commercial antioxidants (rosemary extract and rosmary extract with ascorbyl palmitate) on quality parameters of Atlantic mackerel (Scomber scombrus) during chilled storage. The mackerel fillets were treated with the antioxidants, exposed to sous-vide cooking at 70 and 80 °C for 10 and 20 min, and further stored for 1, 3, 9 and 15 days at (0±1) °C. Changes in dry matter and ash, cook loss, protein oxidation and solubility, as well as texture parameters in sous-vide cooked mackerel during storage, were assessed by application of multiple regression analysis. It was revealed that duration of chilled storage had the highest contribution to the decrease in cook loss due to a possible reabsorption of water released during cooking by unfolded proteins. At the same time, this parameter increased protein carbonylation in mackerel samples, resulting in a decreased protein solubility due to aggregation of proteins and subsequent toughening of the fish muscle. However, the use of antioxidants has shown to be highly efficient in decreasing the protein carbonylation in the analysed fish samples.
Highlights
Nowadays, the demand for fish products that are fresh, natural and safe to consume is continuously growing due to a number of documented health benefits of fish (1)
This paper aims to examine the effect of different sous-vide cooking parameters and the use of antioxidants on quality parameters of Atlantic mackerel during chilled storage, and to provide insight into the oxidation-induced changes in the fish composition
The present study revealed the influence of different sous-vide cooking regimes, chilled storage and use of antioxidants on quality parameters of Atlantic mackerel with regard to changes in protein characteristics
Summary
The demand for fish products that are fresh, natural and safe to consume is continuously growing due to a number of documented health benefits of fish (1). The contribution of fish to health may relate to the presence of essential long-chain omega-3 fatty acids – docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), fat-soluble vitamins (E and D) and digestible proteins (2,4). Cooking is the main thermal treatment applied for fish products to prolong their shelf life by destroying microorganisms and deactivating proteolytic enzymes, and to improve digestibility and bioavailability of nutrients, as well as sensory attributes such as taste and flavour (6). Thermal processing of fish can affect the content, functionality, activity and bioavailability of omega-3 fatty acids, fat-soluble vitamins and digestible proteins. Cooking at high temperatures can lead to the formation of toxic compounds, such as the ones resulting from grilling and frying of fish (8). The proper choice of cooking method is crucial for maximal preservation of healthy compounds naturally found in raw fish
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