By-products of farmed European sea bass (Dicentrarchus labrax L.) as a potential source of n-3 PUFA

Arena

Ficano

et al. 2021

Animals

Self Cite

Aquaculture is playing a leading role in both meeting the growing demand for seafood and increasing the sustainability of the fish production sector. Thus, innovative technologies that improve its sustainability, competitiveness, and safety are necessary for growth in the sector. This study aimed to develop cold smoked sea bass fillets from aquaculture. The aptitude of frozen and fresh fillets for cold smoking was investigated by processing both fresh and thawed fillets kept previously at −20 °C for 15, 30, 60, and 90 days. Moreover, to develop a low-salt product, fillets were immersed in low-sodium or standard brine. Sensory, biochemical, and physical-chemical analyses were performed on both the raw fillets and the smoked fillets during vacuum packaged storage for 35 days at 1 ± 0.5 °C. Young modulus values, representative of texture and sensory evaluation, showed that the quality of fresh fillets was better compared to the thawed ones, thus affecting the quality of the final product as the correlation between parameters showed (principal component analysis). Cold smoking was effective in both maintaining the total volatile basic nitrogen (TVB-N) below the threshold for spoilage and preventing lipid peroxidation. Moreover, partial sodium replacement by potassium did not alter the sensory attributes of smoked fillets, which maintained high scores up to 21 days.

Section: Methodsmentioning

confidence: 99%

Combination of Freezing, Low Sodium Brine, and Cold Smoking on the Quality and Shelf-Life of Sea Bass (Dicentrarchus labrax L.) Fillets as a Strategy to Innovate the Market of Aquaculture Products

Arena

Ficano

et al. 2021

Animals

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“…The total fatty acid (FA) methyl esters were determined from the total lipid [37] of insect powders according to Lepage and Roy [38] and analyzed using the conditions described by Messina et al [39] employing a Perkin Elmer (Waltham, MA, USA) autosystem XL instrument equipped using a silica capillary column (30 m × 0.32 mm, d f 0.25 μm, Omegawax 320, Supelco, Bellefonte, PA, USA). Individual FAME were measured by comparison of known standards (mix of PUFA 1, PUFA 2 and PUFA 3 mixed oil, Supelco).…”

Section: Methodsmentioning

confidence: 99%

Microbiological Profile and Bioactive Properties of Insect Powders Used in Food and Feed Formulations

Gaglio

Morghese

et al. 2019

Foods

Microbiological, nutritional and bioactive properties of edible powders obtained from Acheta domesticus (house cricket) and Tenebrio molitor (mealworm) were investigated. Except for the enterobacteria, viable bacteria were at a higher concentration in mealworm flour. The diversity evaluation carried out using MiSeq Illumina that mainly identified Citrobacter and Enterobacteriaceae in mealworm powder and members of the Porphyromonadaceae family in house cricket powder. Enterococci were identified and characterized for their safety characteristics in terms of the absence of antibiotic resistance and virulence. Both powders represent a good source of proteins and lipids. The fatty acid profile of mealworm powder was characterized by the predominance of the monounsaturated fatty acids and house cricket powder by saturated fatty acids. The enzymatic hydrolysis produced the best results in terms of percentage of degree of hydrolysis with the enzyme Alcalase, and these data were confirmed by SDS-PAGE electrophoresis. Furthermore, the results showed that the protein hydrolysate of these powders produces a significant antioxidant power.

“…The moisture content was assessed in the homogenate using the AOAC method (AOAC, ), and crude protein content was measured using the Kjeldahl method by multiplying the percentage of the nitrogen by the factor of 6.25 (AOAC, ). The total lipids (TL) were determined according to Folch, Lees, and Stanley (), and the fatty acid (FA) methyl esters were determined by the method of Lepage and Roy (); the gas chromatography was carried on under the conditions described in Messina, Renda, La Barbera, and Santulli (). For total polyphenol determination, the analyses were performed on samples from all lots after thawing or immediately after the smoking process.…”

Section: Methodsmentioning

confidence: 99%

The combined impact of cold smoking and natural antioxidants on quality and shelf life of dolphinfish (Coryphaena hippurus) fillets

Food Science & Nutrition

Βονο

Arena

et al. 2019

Self Cite

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 Na CI 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.