Effects of cold and hot smoking processes and the addition of natural Dunaliella salina polyphenol extract on the biochemical quality and shelf life of Sander lucioperca fillets after storage for 90 days

IF 1 4区农林科学 Q4 CHEMISTRY, APPLIED

Grasas y Aceites Pub Date : 2023-12-19 DOI:10.3989/gya.0215231

N. Bouriga, S. Mili, D. Troudi, A. Ben Atitallah, W.R. Bahri, S. Bejaoui, M.A. Dridi, J. Quignard, M. Trabelsi, M. Ben-Attia, A.A.B. Shahin

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引用次数: 0

Abstract

The effects of cold and hot smoking and the addition of Dunaliella salina polyphenol extract on the biochemical quality and shelf-life of Sander lucioperca fillets after storage for 90 days at 0-4 °C were examined. The results showed a significant increase in protein, lipid, free fatty acid, and 1,1-diphenyl-2-picrylhydrazyl contents, and a decrease in peroxide and thiobarbituric acid reactive substances, and volatile base nitrogen levels in cold (CSF) and hot (HSF) smoked fillets covered with or without extract and stored for 1, 20, and 90 days compared to fresh fillets (FF). Saturated and monounsaturated fatty acids exhibited a significant increase in FF and CSF and HSF covered with or without extract. The total polyunsaturated fatty acids revealed a significant decrease in FF and CSF and HSF with or without extract. Therefore, cold and hot smoking and polyphenol extract improved the biochemical quality and storage shelf-life of fillets for 90 days at 0-4 °C.

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冷熏和热熏工艺以及添加天然杜莎藻多酚提取物对贮藏 90 天后桑德鲈鱼片的生化质量和货架期的影响

在 0-4 °C下贮藏 90 天后，研究了冷熏和热熏以及添加杜纳利藻多酚提取物对桑德尔鲈鱼片生化质量和货架期的影响。结果表明，与新鲜鱼片（FF）相比，添加或未添加提取物的冷熏（CSF）和热熏（HSF）鱼片的蛋白质、脂质、游离脂肪酸和 1,1-二苯基-2-苦基肼含量明显增加，过氧化物、硫代巴比妥酸活性物质和挥发性碱式氮含量下降。饱和脂肪酸和单不饱和脂肪酸在 FF 和加或不加萃取物的 CSF 和 HSF 中都有显著增加。无论是否添加提取物，FF、CSF 和 HSF 中的多不饱和脂肪酸总量均显著减少。因此，冷熏、热熏和多酚提取物可改善鱼片的生化质量，并延长其在 0-4 ℃条件下贮藏 90 天的货架期。

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来源期刊

Grasas y Aceites 工程技术-食品科技

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： Grasas y Aceites is a peer-reviewed journal devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry. It publishes full research articles, research notes, reviews as well as information on references, patents, and books. Grasas y Aceites publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering. Topics at the interface of basic research and applications are encouraged. Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed. Topics of special interest to Grasas y Aceites are: -Lipid analysis, including sensory analysis -Oleochemistry, including lipase modified lipids -Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms -Lipids in health and disease, including functional foods and clinical studies -Technical aspects of oil extraction and refining -Processing and storage of oleaginous fruit, especially olive pickling -Agricultural practices in oil crops, when affecting oil yield or quality