Preservative Effect of Alga Flour Extract on Frozen Horse Mackerel (Trachurus trachurus) Lipids.

IF 4.7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Foods Pub Date : 2024-10-14 DOI:10.3390/foods13203265

Miriam Martínez, Marcos Trigo, Santiago P Aubourg, Alicia Rodríguez

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引用次数: 0

Abstract

The aim of this study was to investigate the preservative properties of alga Gelidium sp. flour when included in the glazing medium employed for the frozen storage (-18 °C) of horse mackerel (Trachurus trachurus). Different concentrations (low, medium, and high) of an aqueous extract were tested and compared to a control water-glazing condition. Quality changes (lipid oxidation and hydrolysis, fatty acid (FA) profile, and trimethylamine (TMA) formation) were determined after 3- and 6-month storage periods. A general quality loss (lipid oxidation with hydrolysis development and TMA formation) with the frozen storage period was detected in all samples. The presence of an alga flour (AF) extract in the glazing medium led to a lower (p < 0.05) TBARS and fluorescent compound formation and to higher (p < 0.05) polyene values in frozen fish. Furthermore, a preserving effect on free fatty acids was detected in AF-treated fish. On the contrary, the AF-glazing treatment did not affect (p > 0.05) the TMA formation and the total n3/total n6 FA ratio. In general, preservative effects were found to be higher in frozen fish corresponding to the medium concentration tested. Current results show the potential of Gelidium sp. flour as a natural source of preservative hydrophilic compounds for the quality enhancement of frozen horse mackerel.

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海藻粉提取物对冷冻马鲛鱼（Trachurus trachurus）脂质的防腐作用

本研究的目的是调查藻类 Gelidium sp.面粉在用于马鲛鱼（Trachurus trachurus）冷冻储存（-18 °C）的上光介质中的防腐特性。对不同浓度（低、中、高）的水提取物进行了测试，并与对照水上光条件进行了比较。经过 3 个月和 6 个月的储藏后，对质量变化（脂质氧化和水解、脂肪酸 (FA) 含量和三甲胺 (TMA) 形成）进行了测定。所有样品在冷冻贮藏期间都发现了普遍的质量损失（脂质氧化、水解和三甲胺的形成）。在上光介质中加入海藻粉（AF）提取物可降低（p < 0.05）TBARS 和荧光化合物的形成，并提高（p < 0.05）冷冻鱼的多烯值。此外，在经 AF 处理的鱼体内还发现了对游离脂肪酸的保护作用。相反，AF-上釉处理并不影响（p > 0.05）TMA 的形成和总 n3/ 总 n6 FA 的比率。总的来说，在所测试的介质浓度下，冷冻鱼的防腐效果更高。目前的研究结果表明，Gelidium sp.面粉作为一种天然防腐亲水化合物来源，具有提高冷冻马鲛鱼质量的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Foods Immunology and Microbiology-Microbiology

CiteScore

7.40

自引率

15.40%

发文量

3516

审稿时长

15.83 days

期刊介绍： Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: manuscripts regarding research proposals and research ideas will be particularly welcomed electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds