Effect of different icing conditions on lipid damage development in chilled horse mackerel (<i>Trachurus trachurus</i>) muscle

Abstract

This study was aimed at investigating the effect of including a mixture of natural organic acids (citric, ascorbic and lactic) in the icing medium employed during the chilled storage of horse mackerel (<i>Trachurus trachurus</i>). To this end, two aqueous solutions including 0.005% and 0.020% (w/v) of each acid (P-1 and P-2 conditions, respectively) were employed as icing systems. The effects on lipid damage development in fish muscle were monitored for up to a 13- day storage period; complementary chemical quality and sensory acceptance analyses were carried out. According to peroxide and thiobarbituric acid reactive substance assessment, a slight inhibitory effect was concluded as a result of the acid mixture present in the chilling medium. At the same time, P-2-treated fish showed a longer shelf life than their counterparts belonging to P-1 and control conditions. No effect of the acid presence in the icing system could be outlined on the nucleotide degradation or the free fatty acid formation.<br><br>Se estudió el empleo de hielo conteniendo una mezcla de ácidos orgánicos naturales (cítrico, ascórbico, láctico) como método de refrigeración en jurel (<i>Trachurus trachurus</i>). Para ello, se aplicó hielo incluyendo dos concentraciones (0.005 y 0.020 %; p/v) de cada ácido (condiciones P-1 y P-2, respectivamente). Se estudiaron los efectos producidos sobre el desarrollo de la alteración lipídica en el músculo de pescado conservado durante 13 días; asimismo, se realizaron análisis químicos complementarios de calidad y de aceptación sensorial. Como resultado de la presencia de los ácidos, se observó un pequeño efecto inhibidor de la formación de peróxidos y de sustancias reactivas con ácido tiobarbitúrico. Asimismo, las muestras correspondientes al tratamiento P-2 reflejaron un tiempo de vida útil mayor que las pertenecientes a las condiciones P-1 y control. La presencia de ácidos en el hielo no produjo diferencias en la degradación de nucleótidos ni en la formación de ácidos grasos libres

Employment of Flake Ice Systems Including Natural Preservative Compounds for the Quality Enhancement of Chilled Seafood—A Review

“…The oxidative stability of a chilled medium-fat fish species (horse mackerel, Trachurus trachurus) was determined when two concentrations of a mixture of natural organic acids (citric, ascorbic, and lactic) were incorporated in the icing medium employed [47]. After a 13-day storage, the determination of peroxide values and content of thiobarbitiric acid-reactive substances indicated that the addition of the acid mixture to the chilling system inhibited the lipid oxidation development.…”