Impact of the Filling Medium on the Colour and Sensory Characteristics of Canned European Eels (Anguilla anguilla L.)

Gómez-Limia, Lucía; Carballo, Javier; Rodríguez-González, Miriam; Martínez, Sidonia

doi:10.3390/foods11081115

Cited by 11 publications

(6 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The current evolution of colour parameters during the canning process is in agreement with previous studies regarding the heating treatment of seafood. In general, the canning process has led to increased L* and b* values and to a* value decreases [ 63 , 64 , 65 ].…”

Section: Resultsmentioning

confidence: 99%

Influence of Cuttlefish-Ink Extract on Canned Golden Seabream (Sparus aurata) Quality

Martínez,

Trigo,

Rodríguez

et al. 2024

Foods

View full text Add to dashboard Cite

Four different concentrations of an aqueous extract of cuttlefish (Sepia spp.) ink (CI) were introduced, respectively, into the packing medium employed during golden seabream (Sparus aurata) canning. The quality parameters of the resulting canned fish were determined and compared to the initial fish and the control canned muscle. An important effect of the CI concentration introduced in the packing medium was proved. The presence in the packing medium of a relatively low CI concentration (CI-2 batch) led to a lower (p < 0.05) lipid oxidation development (fluorescent compound formation), lower (p < 0.05) changes of colour parameters (L* and a* values), and lower (p < 0.05) trimethylamine values in canned fish when compared to control canned samples. Additionally, the two lowest CI concentrations tested led to higher average values of C22:6ω3, ω3/ω6 ratios, and polyene index. On the contrary, the use of the most concentrated CI extract (CI-4 condition) led to a prooxidant effect (higher fluorescence ratio value). In agreement with environmental sustainability and circular economy requirements, the study can be considered the first approach to a novel and valuable use of the current marine byproduct for the quality enhancement of canned fish. On-coming research focused on the optimisation of the CI-extract concentration is envisaged.

show abstract

Section: Resultsmentioning

confidence: 99%

Influence of Cuttlefish-Ink Extract on Canned Golden Seabream (Sparus aurata) Quality

Martínez,

Trigo,

Rodríguez

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

“…Sensory properties are crucial in assessing the quality of food products and significantly influence consumer perception and acceptance in the food market [139]. Factors such as color, flavor, aroma, and texture are fundamental determinants of product perception and play a significant role in its market success.…”

Section: Sensory Quality and Consumer Acceptancementioning

confidence: 99%

Innovations in Wheat Bread: Using Food Industry By-Products for Better Quality and Nutrition

Zarzycki,

Wirkijowska,

Teterycz

et al. 2024

Applied Sciences

View full text Add to dashboard Cite

The evolution of wheat bread as a dietary staple underscores its essential role in providing energy, protein, fiber, and vital nutrients. To address contemporary health challenges such as type 2 diabetes and cardiovascular diseases, fortifying wheat bread with health-promoting additives becomes imperative to mitigate deficiencies resulting from refined wheat flour consumption. Functional food innovations, aligned with sustainability goals and circular economy principles, offer promising approaches for addressing these concerns. Integrating by-products from fruits and oil crops into bread formulations enhances health benefits by boosting dietary fiber, bioactive compounds, and antioxidant potential. However, gaps persist in understanding anti-nutritional substances and contaminants in final products, necessitating further research for comprehensive safety assessments. The addition of by-product raw materials significantly influences dough rheology and sensory characteristics, potentially achieving quality comparable to traditional wheat bread. Challenges include inconsistencies in bread and by-product specifications across studies, hindering direct result comparison. Overcoming these obstacles is crucial for maximizing the potential of agri-food by-products in creating healthier, sustainable bread options while maintaining safety and quality standards.

show abstract

“…The current evolution of colour parameters during the canning process is in agreement with previous studies regarding heating treatment of seafood. In general, the canning process has led to increased L* and b* values and to a* value decreases [43,65,66].…”

Section: Determination Of Colour Changes In Canned Fish Musclementioning

confidence: 99%

Preservative Effect of a Cuttlefish Ink Extract on Canned Golden Seabream (<em>Sparus aurata</em>)

Martínez,

Trigo,

Aubourg

2024

Preprint

View full text Add to dashboard Cite

Among cephalopod discards, ink has revealed several beneficial properties regarding human health, environmental preservation and food preservation. In this study, different concentrations of an aqueous extract of cuttlefish (Sepia spp.) ink (CI) were added, respectively, to the packing medium employed during golden seabream (Sparus aurata) canning. Quality parameters of the resulting canned fish were determined and compared to the counterpart control and raw samples. As a result, an important effect of the CI concentration added to the packing medium was proved. The presence in the packing medium of a relatively low CI concentration led to lower (p&lt;0.05) lipid oxidation development (fluorescent compound formation), lower (p&lt;0.05) changes of colour parameters (L* and a* values) and lower (p&lt;0.05) trimethylamine values in canned fish. Additionally, the two lowest CI concentrations tested led to higher average values of C22:6ω3 and ω3/ω6 ratios. Remarkably, higher average values of free fatty acids, polyene index and C20:5ω3 were detected in all kinds of CI-treated fish when compared to control canned samples. In agreement with environmental sustainability and circular economy requirements, the study provides a first approach to a novel and beneficial use of the present marine discard for the quality enhancement of canned fish.

show abstract

Impact of the Filling Medium on the Colour and Sensory Characteristics of Canned European Eels (Anguilla anguilla L.)

Cited by 11 publications

References 34 publications

Influence of Cuttlefish-Ink Extract on Canned Golden Seabream (Sparus aurata) Quality

Influence of Cuttlefish-Ink Extract on Canned Golden Seabream (Sparus aurata) Quality

Innovations in Wheat Bread: Using Food Industry By-Products for Better Quality and Nutrition

Preservative Effect of a Cuttlefish Ink Extract on Canned Golden Seabream (<em>Sparus aurata</em>)

Contact Info

Product

Resources

About