Effect of Prior Chilling Period and Alga-Extract Packaging on the Quality of a Canned Underutilised Fish Species

Abstract

The effect of a prior chilling period and an alga extract packaging on the quality of a canned underutilised mackerel species (Scomber colias) was investigated. For this different chilling times (0, 4 and 9 days) were taken into account and three concentrations of aqueous extracts of the macroalga Fucus spiralis were tested in a brine-packaging medium. Chemical changes related to quality were analysed after 3 months of canned storage. A substantial increase (p < 0.05) in free fatty acid content was observed in canned fish by increasing the chilling time; however, alga extract presence in the packaging medium led to decreased mean values. Concerning lipid oxidation development, an increased chilling time led to higher values (p < 0.05) of thiobarbituric acid index and fluorescent compounds formation; remarkably, an increased presence of alga extract led to a higher (p < 0.05) peroxide retention and lower (p < 0.05) fluorescent compounds content. Average colour L* and a* values showed a decrease and an increase, respectively, with chilling time; however, such changes were minimised with the alga extract content in the packaging system. Trimethylamine content revealed a marked increase as a result of the sterilisation step, but no influence (p > 0.05) of the chilling time or the alga-packaging medium could be implied.

Preservative Effect on Canned Mackerel (Scomber colias) Lipids by Addition of Octopus (Octopus vulgaris) Cooking Liquor in the Packaging Medium

“…Similarly, the presence of F. spiralis or U. lactuca extracts in the covering medium led to a higher average FFA value in canned Chub mackerel ( S. colias ) [ 23 ]. However, if a previous nine-day chilling storage was applied to canned Chub mackerel ( S. colias ), the presence of F. spiralis extracts in the packaging medium led to lower average FFA values in canned muscle [ 34 ].…”

The Effect of Different Freshness of Raw Material on Lipid Quality and Sensory Acceptance of Canned Sardines

“…This damage mechanism can be enhanced if relatively long periods of refrigerated storage are required or if storage temperature is not properly maintained through the complete distribution chain before delivery to the cannery [8,12]. Previous research concerning the effect of refrigeration storage on the quality of canned seafood is scarce and focused on proximate composition [13], lipid hydrolysis and oxidation development [14], formation of fluorescent compounds [15], and sensory acceptance [16,17]. However, no information is available, to the best of our knowledge, concerning the effect of previous storage on ice on changes related to lipid class and fatty acid (FA) composition of canned seafood.…”

Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage

“…In this special issue, three articles make interesting contributions within this research topic. Aubourg et al [ 2 ] studied the effect of the duration of the previous chilling period (0, 4 and 9 days) and of the use of an aqueous extract of the macroalga Fucus spiralis in the brine-packaging medium (final contents of 0.00, 3.50, 10.50 and 21.00 mg extracted alga/mL packaging medium) on the chemical changes related to quality registered after 3 months of storage in a canned underutilized mackerel species ( Scomber colias ). Increased chilling times increase the free fatty acid content, but the use of the alga extract reduced this content.…”