Impact of icing systems with aqueous, ethanolic and ethanolic-aqueous extracts of alga Fucus spiralis on microbial and biochemical quality of chilled hake (Merluccius merluccius)

Jorge Barros-Velázquez, José M. Miranda, Josafat Marina Ezquerra-Brauer, Santiago P. Aubourg*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

20 Scopus citations

Abstract

The study focuses on the impact of icing systems with aqueous (AQ batch), ethanolic (ET batch) and ethanolic-aqueous (ET-AQ batch) extracts of alga Fucus spiralis on the microbial and biochemical quality of chilled hake (Merluccius merluccius). After a 13-day storage, comparison with fish kept under traditional ice proved a significant (P < 0.05) antimicrobial effect against aerobes, psychrotrophs, proteolytic and lipolytic bacteria, derived of the presence of F. spiralis ethanolic extracts in the icing medium (ET and ET-AQ batches). Additionally, an inhibitory effect of both ethanol extracts was also obtained concerning lipid oxidation development (i.e. secondary and tertiary lipid oxidation compounds). Additionally, lipid damage assessment showed lower mean values in tertiary oxidation compound formation in hake belonging to the ET-AQ batch throughout the whole storage period. Present research indicates that ET-AQ ice condition can lead to a marked quality and safety enhancement as well as to profitable commercial value increases.

Original languageEnglish
Pages (from-to)2081-2089
Number of pages9
JournalInternational Journal of Food Science and Technology
Volume51
Issue number9
DOIs
StatePublished - 1 Sep 2016

Bibliographical note

Publisher Copyright:
© 2016 Institute of Food Science and Technology

Keywords

  • Antimicrobial
  • Fucus spiralis
  • antioxidant
  • aqueous extract
  • chilling
  • ethanolic extract
  • hake

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