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*

*Autor correspondiente de este trabajo

Producción científica: Contribución a una revistaArtículorevisión exhaustiva

20 Citas (Scopus)

Resumen

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.

Idioma originalInglés
Páginas (desde-hasta)2081-2089
Número de páginas9
PublicaciónInternational Journal of Food Science and Technology
Volumen51
N.º9
DOI
EstadoPublicada - 1 sep. 2016

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Publisher Copyright:
© 2016 Institute of Food Science and Technology

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