Preservative Effect of Algae Extracts on Lipid Composition and Rancidity Development in Brine‐Canned Atlantic Chub Mackerel (Scomber colias)

Abstract

This research focuses on the lipid fraction and the rancidity stability of commercial canned Atlantic Chub mackerel (Scomber colias). For it, two different concentrations of aqueous extracts of two abundant algae (Fucus spiralis and Ulva lactuca) are included in the brine‐packing (aq. 2% NaCl) medium during mackerel canning. Quality analyses are carried out after a 3‐month canned storage (20 °C). Phospholipids, sterols, and α‐tocopherol contents show a marked loss as a result of canning, this loss being mostly inhibited when considering the canned fish packed in the presence of the most concentrated algae extracts. Breakdown of free fatty acids and peroxides produced during the thermal treatment is inhibited by the presence of the algae extracts, a higher retention of such molecules being observed by increasing the algae extract concentration. Analysis of fluorescent compounds formation (tertiary lipid oxidation) shows a marked increase after canning, this increase being partly inhibited by the presence of antioxidant compounds present in the algae extracts; interestingly, oxidation inhibition is found more important in canned fish corresponding to F. spiralis batches than U. lactuca. A preservative effect on lipid constituents and rancidity development is concluded by the presence of algae extracts in the packing medium. Practical Applications: The extensive heat treatment involved during fish canning has been reported to produce breakdown of constituents, lipid damage (oxidation and hydrolysis) development showing a marked effect on nutritional and sensory properties; furthermore, this effect has shown to be greater when a brine medium is applied as packing system. Marine algae have been described as being a relevant source of chemical constituents including an antioxidant and antibacterial behavior. In the current work, employment of a commercial brine‐packing including aqueous algae extracts shows a preservative effect on the lipid fraction (composition and rancidity stability) during the canning process of Atlantic Chub mackerel. The proposed strategy may open the way to the development of a natural biopreservation for commercial canned fish due to the simple methodology employed and the abundancy of the two algae chosen for the study. Further research should envisage optimization of the preservative compounds extraction by advanced technologies. Aqueous extracts of algae Fucus spiralis and Ulva lactuca are included in the packing medium during Atlantic Chub mackerel (Scomber colias) canning. As a result, an inhibitory effect on lipid composition changes and rancidity development is obtained. Better results are observed by employing alga F. spiralis.

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

“…In agreement with the current study, previous research has shown an increasing effect on peroxides content in canned fish by increasing the B. bifurcata water-extract [39] or the U. lactuca and F. spiralis brine-extract [19] contents in the packaging media employed for mackerel canning. In both studies, it was considered that peroxides breakdown was partially avoided as a result of the algae extract presence.…”

“…According to the present study, no effect of the alga extract concentration was produced on the FFA content of canned Atlantic mackerel (Scomber scombrus) packaged with an aqueous extract of macroalga Bifurcaria bifurcata [39]. Contrary, an increased formation of FFA was implied in canned Atlantic chub mackerel (S. colias) by increasing the presence of macroalgae Ulva lactuca and F. spiralis extracts in the packaging system [19].…”

“…Among brown macroalgae, Fucus spiralis is an abundant species living in the Atlantic coasts of North America and Europe. This macroalga has attracted a great attention because of its valuable nutrition content [12,13] and the presence of different kinds of bioactive constituents [14][15][16], with reported antioxidant and antimicrobial activity during fish refrigeration [17], chilling [18] and canning [19].…”

“…One such under-valued species is Atlantic chub mackerel (Scomber colias) [22,23], abundantly found in the Mediterranean Sea, the Atlantic Ocean and the Black Sea. Concerning its technological aptitude, its quality loss evolution was studied as a result of freezing [24,25], refrigerated storage under modified atmosphere and vacuum packaging [26], chilling storage [27] and canning [19].…”

Antibacterial Use of Macroalgae Compounds against Foodborne Pathogens

“…Other work also stated the preservative ability of polyphenols obtained from Fucus spiralis and U. lactuca when incorporated as a canning medium for Scomber colias . The presence of the algae inhibited the breakdown of free fatty acids and the increment in the peroxide value, especially for samples treated with F. spiralis [ 167 ]. Therefore, the incorporation of algae compounds into fish or shellfish matrixes provides extended storage periods while reducing the microorganism growth rate, which ultimately improves food safety.…”