Effect of previous chilling storage on quality loss in frozen (–20 °C) sierra (Scomberomorus sierra) muscle packed with a low-density polyethylene film containing butylated hydroxytoluene

Abstract

Rancidity development during frozen storage (-20 °C) of sierra fish (Scomberomorus sierra) was studied. Fillets were packed in low-density polyethylene films with and without butylated hydroxytoluene added (BHT-LDPE and LDPE respectively). Fillets stored with no package were used as control. Special attention was given to the effect of previous ice storage (0, 3, 6, 9 and 15 days) on the quality of the frozen fish. Physical (pH and texture) and chemical (peroxide value, PV and thiobarbituric acid index, TBA-i) analyses were carried out. Lipid oxidation increased with ice storage time in fish muscle without film packing, being greater than the film packed muscle (with and without antioxidant). An effect of previous ice storage time was observed on the frozen product (in all treatments). However, fish muscle with film packing containing antioxidant showed less lipid deterioration. Under the conditions applied in this study, the plastic films with antioxidant prevented the lipids oxidation during the cold handling of the sierra muscle.Keywords: Scomberomorus sierra; ice storage; lipid oxidation; antioxidant.Practical Application: Methods development for quality preservation of fatty fish species during cold storage.

Effect of chitosan-carvacrol edible coatings on the quality and shelf life of tilapia (Oreochromis niloticus) fillets stored in ice

“…Similar results have been reported by Gómez-Estaca et al (2010), who found that the pH did not increase in cod when a gelatin-chitosan coating was applied, reaching a value of 7 after an initial value of 6.7. In addition, Soto-Valdez et al (2015) reported pH values initial and final of 6.3 and 6.5 in sierra fish fillets packed in a low-density polyethylene film containing butylated hydroxytoluene and stored 16 days in ice. However, Mohan et al (2012) applied 1 and 2% chitosan coatings to frozen-stored sardines and reported pH values of 6.84 and 6.51, respectively, which were higher than the control value (6.48).…”

Role of Endogenous and Exogenous Tocopherols in the Lipid Stability of Marine Oil Systems: A Review

“…Initially, the use of antioxidants in seafood was evaluated on extracted oils following the direct application of low concentrations to the muscle, which showed an effective inhibition of lipid oxidation [4]; however, when applying these mechanisms, the antioxidant amount that migrates into the food during storage cannot be controlled. In this sense, the use of packaging is an alternative that provides a constant migration of the antioxidant to the food matrix [1,3,20]. The incorporation of the antioxidant into polyethylene films would be able to prevent lipid deterioration in marine oil systems [6].…”

“…As seen in previous studies, fish muscle is susceptible to different chemical reactions that lead to its deterioration, including oxidative reactions of both the lipids and proteins it contains [1,3,20]. Therefore, the use of compounds with antioxidant activity, such as tocopherols, in fish muscle is considered a viable option to delay these types of reactions.…”

“…This reaction is responsible for odour and flavour development during oil or muscle storage [1], which can often influence final product acceptance or rejection. The fatty acids that are present in marine oil systems are highly susceptible to oxidation; therefore, efficient handling, storage and distribution of the product are required [2].…”

Quality changes during frozen storage of blue shrimp (Litopenaeus stylirostris) with antioxidant, α-tocopherol, under different conditions

“…Several studies have been conducted on the incorporation of BHT in polyethylene films which showed capacity of retarding lipid oxidation in muscle (Huang & Weng., 1998;Torres-Arreola et al, 2007;Soto-Valdez et al, 2015). Nevertheless, the use of synthetic antioxidants in foods is restricted in many countries due to their harmful effects on consumer health (Hraš et al, 2000).…”