The present research was focused on the quality loss of Atlantic Chub mackerel (Scomber colias) during the frozen storage. Its basic objective was to investigate the effect of including a lipophilic extract of jumbo squid (Dosidicus gigas) skin (JSS) in the glazing system applied previously to the frozen storage. For it, two different concentrations of skin extracts were tested and compared with two control treatments (water glazing and non-glazing conditions). Quality changes were monitored for a 8-month frozen storage by sensory (odour and taste) and chemical (lipid hydrolysis and oxidation development) evaluation. An inhibitory effect (p<0.05) of skin extracts on lipid hydrolysis (free fatty acid formation) evolution was observed; furthermore, lower average values for lipid oxidation indices (peroxide and fluorescent compounds formation) were observed in fish samples corresponding to the highest JSS presence in the glazing system. Some sensory quality enhancement was evident in mackerel as a result of including JSS extracts in the glazing medium, especially for raw-flesh and cooked-flesh odours; as for chemical indices, an increasing effect was implied by increasing the skin extract presence in the glazing medium. Under the conditions tested in the present study, the JSS extract has shown promising antioxidant properties that could be applied to enhance the seafood quality during the commercialisation in frozen conditions. Further research would be necessary to optimise its use in the glazing system.
|Number of pages
|Bulgarian Chemical Communications
|Published - 2018
Bibliographical notePublisher Copyright:
© 2018 Bulgarian Academy of Sciences.
- Frozen mackerel
- Lipid damage
- Shelf life
- Squid by-product