Ezquerra-Brauer Josafat Marina, Miranda José M, Chan-Higuera Jesús Enrique, Barros-Velázquez Jorge, Aubourg Santiago P
Departamento de Investigación y Posgrado en Alimentos, University of Sonora, Hermosillo, Sonora, Mexico.
Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences, University of Santiago de Compostela, Lugo, Spain.
J Sci Food Agric. 2017 Aug;97(10):3412-3419. doi: 10.1002/jsfa.8192. Epub 2017 Jan 13.
An advanced strategy for chilled fish preservation, based on the inclusion in ice of an extract of jumbo squid (Dosidicus gigas) skin (JSS), is proposed. Aqueous solutions including acetic acid-ethanol extracts of JSS were tested at two different concentrations as icing media, with the effects on the quality evolution of chilled hake (Merluccius merluccius) being monitored.
A significant inhibition (P < 0.05) of microbial activity (aerobes, psychrotrophs, Enterobacteriaceae, proteolytic bacteria; pH, trimethylamine) was obtained in hake corresponding to the icing batch including the highest JSS concentration. Additionally, fish specimens from such icing conditions showed an inhibitory effect (P < 0.05) on lipid hydrolysis development, while no effect (P > 0.05) was depicted for lipid oxidation. Sensory analysis (skin and mucus development; eyes; gills; texture; external odour; raw and cooked flesh odour; flesh taste) indicated a shelf life extension of chilled hake stored in ice including the highest JSS concentration.
A profitable use of JSS, an industrial by-product during jumbo squid commercialisation, has been developed in the present work, which leads to a remarkable microbial inhibition and a significant shelf life extension of chilled hake. In agreement with previous research, ommochrome pigments (i.e. lipophilic-type compounds) would be considered responsible for this preservative effect. © 2016 Society of Chemical Industry.
提出了一种基于在冰中加入巨型鱿鱼（茎柔鱼）皮肤提取物（JSS）的冷却鱼保鲜先进策略。测试了两种不同浓度的含JSS醋酸 - 乙醇提取物的水溶液作为结冰介质，并监测其对冷却无须鳕（无须鳕）品质演变的影响。
在对应于含最高JSS浓度结冰批次的无须鳕中，微生物活性（需氧菌、嗜冷菌、肠杆菌科、蛋白水解菌；pH值、三甲胺）受到显著抑制（P < 0.05）。此外，在此类结冰条件下的鱼样本对脂质水解发展有抑制作用（P < 0.05），而对脂质氧化无影响（P > 0.05）。感官分析（皮肤和黏液发展；眼睛；鳃；质地；外部气味；生肉和熟肉气味；肉味）表明，储存在含最高JSS浓度冰中的冷却无须鳕的保质期延长。
本研究开发了对JSS（巨型鱿鱼商业化过程中的一种工业副产品）的有益利用方法，该方法能显著抑制微生物生长，并大幅延长冷却无须鳕的保质期。与先前研究一致，视色素（即亲脂型化合物）被认为是这种防腐作用的原因。© 2016化学工业协会。
