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

Abstract

The changes in chemical composition, chlorides, phenols and fatty acid profile of roasted or not Dolphinfish (Coryphaena hippurus Linnaeus, 1758) samples, after using or herbal salt or common iodized salt (NaCl), during storage under freezing, were evaluated. The ash and chloride contents were significantly higher (p < 0.05) in samples of the roasted fish previously treated with salt, compared to those treated with herbal salt. Oregano herb had a higher content of phenolic compounds and a significant difference (p < 0.05), compared to rosemary and basil herbs. At time "zero", or after 45 and 90 days of storage under freezing, the fatty acid content of the samples in natura, showed no significant difference (p > 0.05), when compared to the roasted and pre-treated with herbal salt. However, statistically lower values were detected (p > 0.05) in roasted samples pre-treated with salt, showing a positive correlation between phenolic compounds and the antioxidant activity exerted by herbs, in relation to the profile of fatty acids during storage under freezing, preserving nutritional quality. These results contributed to show the good functionality of herbal salt, in addition to encouraging healthy eating habits, by reducing common salt consumption.

Freezing and frozen storage of aquatic products: mechanism and regulation of protein oxidation

“…In recent years, research on aquatic product quality improvement and its applications have been continuously reported, especially measures to regulate the freshness and improve the shelf life. Active coating technologies, antioxidants, packaging methods and high-pressure radio frequency have been used to improve the quality and shelf life of aquatic products (Lira et al, 2021). Yu et al (2022c) investigated the effect of oxidation on protein digestion and transport in cooked abalone muscle, using for the first time a combination of simulated digestion and an Evert-rat-intestinal-cyst model, where the addition of bamboo leaf antioxidants attenuated heat treatment-induced increases in protein oxidation, aggregation, and hydrophobicity, thereby improving the digestibility and transport levels of abalone muscle proteins.…”

Freezing and storage on aquatic food: underlying mechanisms and implications on quality deterioration

“…Many emerging technologies for frozen storage of aquatic products have been developed, such as ice coating (Wu et al, 2022), vacuum packaging, and active (antibacterial/antioxidant) coating (Zong et al, 2020), which have been shown to be beneficial in extending the shelf life of frozen aquatic products (Lira et al, 2021). However, the ice coat or coating combined with the aquatic product exhibits the disadvantages of affecting the sensory attributes of the product and increasing the weight of the product, leading to a certain degree of reduction in the consumer experience.…”