Abstract
During the industrial processing of jumbo squid (Dosidicus gigas), large amounts of by-products containing biological active compounds are generated. In this study, aqueous solutions including acetic acid-ethanol extracts of jumbo squid skin (JSS) were tested at three different concentrations as icing media. The effects of the JSS extracts on the quality evolution of chilled mackerel (Scomber scombrus) were monitored. A significant inhibition (p < 0.05) of microbial activity was determined in the fish batch corresponding to the icing condition including the highest JSS concentration. Additionally, fish specimens corresponding to batches including any of the JSS concentrations tested showed lower (p < 0.05) proteolytic counts and pH values than control mackerel. Sensory analysis revealed a marked shelf life extension in chilled mackerel stored in ice including the highest JSS concentration; specimens from such batch were found to be still acceptable after 13 days of storage, while all other mackerel batches were rejectable. The marked microbial activity inhibition observed could be explained on the basis of the presence in ice of lipophilic compounds obtained by acetic acid-ethanol extraction of JSS.
| Original language | English |
|---|---|
| Pages (from-to) | 134-140 |
| Number of pages | 7 |
| Journal | LWT |
| Volume | 72 |
| DOIs | |
| State | Published - 1 Oct 2016 |
Bibliographical note
Publisher Copyright:© 2016 Elsevier Ltd.
Keywords
- Chilling
- Dosidicus gigas
- Microbial activity
- Scomber scombrus
- Skin extract