Aubourg Santiago P, Trigo Marcos, Martínez Beatriz, Rodríguez Alicia
Department of Food Technology, Marine Research Institute (CSIC), C/Eduardo Cabello, 6. 36208 Vigo, Spain.
Department of Food Technologies, CIFP Coroso, Avda. da Coruña, 174, 15960 Ribeira, Spain.
Foods. 2020 Sep 21;9(9):1333. doi: 10.3390/foods9091333.
The effect of a prior chilling period and an alga extract packaging on the quality of a canned underutilised mackerel species () was investigated. For this different chilling times (0, 4 and 9 days) were taken into account and three concentrations of aqueous extracts of the macroalga were tested in a brine-packaging medium. Chemical changes related to quality were analysed after 3 months of canned storage. A substantial increase ( < 0.05) in free fatty acid content was observed in canned fish by increasing the chilling time; however, alga extract presence in the packaging medium led to decreased mean values. Concerning lipid oxidation development, an increased chilling time led to higher values ( < 0.05) of thiobarbituric acid index and fluorescent compounds formation; remarkably, an increased presence of alga extract led to a higher ( < 0.05) peroxide retention and lower ( < 0.05) fluorescent compounds content. Average colour * and * values showed a decrease and an increase, respectively, with chilling time; however, such changes were minimised with the alga extract content in the packaging system. Trimethylamine content revealed a marked increase as a result of the sterilisation step, but no influence ( > 0.05) of the chilling time or the alga-packaging medium could be implied.
研究了预先冷藏期和海藻提取物包装对一种未充分利用的罐装鲭鱼品种（）品质的影响。为此，考虑了不同的冷藏时间（0、4和9天），并在盐水包装介质中测试了三种浓度的大型海藻水提取物。罐装储存3个月后，分析了与品质相关的化学变化。通过延长冷藏时间，罐装鱼中的游离脂肪酸含量显著增加（<0.05）；然而，包装介质中存在海藻提取物会导致平均值降低。关于脂质氧化的发展，冷藏时间延长会导致硫代巴比妥酸指数和荧光化合物形成的值升高（<0.05）；值得注意的是，海藻提取物含量增加会导致过氧化物保留率升高（<0.05）和荧光化合物含量降低（<0.05）。平均颜色*a*和*b*值分别随着冷藏时间的延长而降低和升高；然而，包装系统中海藻提取物的含量使这些变化最小化。三甲胺含量因灭菌步骤而显著增加，但冷藏时间或海藻包装介质没有影响（>0.05）。
