Evaluation of Dosidicus gigas Skin Extract as An Antioxidant and Preservative in Tuna Pâté

Jesús Enrique Chan-Higuera, Josafat Marina Ezquerra-Brauer*, Leontina Lipan, Marina Cano-Lamadrid, Roberta Rizzitano, Angel Antonio Carbonell-Barrachina

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

4 Scopus citations

Abstract

A strategy for food preservation, based on a methanol–HCl squid skin extract (Dosidicus gigas) (JSSE), was evaluated at two concentrations in yellowfin tuna fish pâtés, which were stored at 4 and 8 C for 20 day. The JSSE was characterized by determining its antioxidant and mutagenic activities. A yellowfin tuna pâté was elaborated, with and without the addition of the JSSE. An affective sensory analysis was performed to establish consumers’ preferences. During a 20-day storage period, the water activity (aw), pH, color difference (∆E*ab), microbiological analysis, lipid oxidation and sensory quality attributes were evaluated, and the results were compared with the results of the butylated hydroxyanisole (BHA) and control treatments. The JSSE showed antioxidant activity against the 2,2-diphenyl-1-picrylhydrazyl (DPPH•+) and 2,20-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radicals and did not induce mutation, according to the Ames’ Salmonella test, nor chromosomal abnormalities, according to the onion root-tip cell assay. The consumer analysis demonstrated a higher preference for the pâté with the added JSSE in seven out of the eight evaluated attributes. During storage, the JSSE neither had an impact on aw nor pH, maintained lower ∆E*ab values, inhibited the microbial activity and lipid oxidation (unlike the control pâté), and preserved the sensory quality attributes, unlike the BHA and control treatments. This study showed that the JSSE has biologically active pigments that can act as antioxidants and antimicrobials in yellowfin tuna fish pâtés.

Original languageEnglish
Article number693
JournalFoods
Volume8
Issue number12
DOIs
StatePublished - 17 Dec 2019

Bibliographical note

Publisher Copyright:
© 2019 by the authors.

Keywords

  • Antimicrobial activity
  • Antioxidant activity
  • Sensory analysis
  • Squid pigments

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