Impact of antioxidant herbal salts on the lipid fraction, acceptability and consumption intent of roasted Dolphinfish

Abstract

The impact of herbal salt as a natural antioxidant on the lipids of roasted Dolphinfish (Coryphaena hippurus Linnaeus, 1758), as well as in the sensory characteristics of this food was evaluated after using refined or herbal salts, by analyzing the differences in its fatty acid contents, thiobarbituric acid reactive substances (TBARS), product acceptability and consumption intent. Centesimal composition, total phenols and characterization of phenolic compounds were also determined. The cooking caused a significant increase (p < 0.05) in the protein, lipid, ash, whose percentages were higher in fish salt roasted with herbs, compared to fish roasted with refined salt, except for ash. Rutin phenolic compound presented higher concentrations in fish treated with the three herbs. After cooking, the total monounsaturated and polyunsaturated fatty acids of herbal salt-roasted Dolphinfish increased by 128% and 109% compared to refined salt-roasted. TBARS values for salt-roasted gold were 558% higher than in natura and for herbal salt-roasted gold they corresponded to 174%. These results show that the phenolic compounds detected in herbs exerted an antioxidant effect on the preservation of monounsaturated and polyunsaturated fatty acids from fish roasted with herbal salt. Sensory analysis resulted in good acceptability and purchase intent for herbal salt-roasted Dolphinfish.

The effect of herbal salt as a natural antioxidant in preserving fish during freezing storage

“…The use of refined salt in greater quantity, on the other hand, may have intensified the lipid oxidation reaction, due to its pro-oxidant action (Bertolin et al, 2011;Belitz et al, 2012;Mariutti & Bragagnolo 2017), influencing the degradation of monounsaturated and polyunsaturated fatty acids in the roasted fish. These results are compatible with the findings of Lira et al (2020), in which it was detected that bioactive substances from herbs had an antioxidant action on the fatty acid profile in roasted fish.…”

“…A significant reduction (p < 0.05) was detected in the moisture content of the Dolphinfish after roasting it with herbal salt and roasting with refined salt, at time "zero". Lira et al (2020) detected similar results in a study with roasted fish. The baking technique is a type of cooking by dry heat at temperatures ranging between 180 °C and 230 °C (Araújo et al, 2011).…”

“…Such effects are mainly due to the reducing properties and their chemical structure, which act by neutralizing or sequestering free radicals, acting in the initiation stage and in the propagation of the oxidative process (Castelo-Branco & Torres, 2011). Lira et al (2020), using the same herbs, have similar results. Del-Ré & Jorge (2012) who, among the spices evaluated (oregano, basil and thyme), concluded that oregano had one of the highest levels of total phenolic compounds, also found that it had the highest antioxidant activity.…”

“…Oregano has been highlighted, for instance, for their antimicrobial properties, which can inhibit the development of microorganisms, especially pathogens, in addition to antioxidant capacity (Martins et al, 2010). Lira et al (2020), detected the profile of the main phenolic compounds present in rosemary, basil, oregano, and the mixture of such herbs and the herbal salt, used to prepare fish food. The authors identified coumaric acid, salicylic acid and rutin in rosemary, basil and oregano.…”

Formation of biogenic amines in fish: Dietary intakes and health risk assessment

“…Fish is considered as a major source for high biological values protein with low cholesterol, rich in trace elements and vitamins. In addition, fish is regarded as essential for a healthy life because of their content of n‐3 and n‐6 series of polyunsaturated fatty acids (PUFA), especially docosahexaenoic and eicosapentaenoic fatty acids ( Brito et al., 2019; Lira et al., 2019, 2020 ) . The demand for fish consumption is increasing worldwide to compensate the shortage of red meat.…”