Aubourg Santiago P
Marine Research Institute, Spanish National Research Council (CSIC), c/E. Cabello, 6, 36208 Vigo, Spain.
Antioxidants (Basel). 2023 Jan 21;12(2):245. doi: 10.3390/antiox12020245.
Seafoods are known to include high contents of valuable constituents. However, they are reported to be highly perishable products, whose quality rapidly declines post-mortem, thus demanding efficient processing and storage. Among the traditional technologies, canning represents one of the most important means of marine species preservation. However, owing to the thermal sensitivity of the chemical constituents of marine species, remarkable degradative mechanisms can be produced and lead to important quality losses. The demand for better quality food makes the need for advanced preservation techniques a topic to be addressed continually in the case of seafood. One such strategy is the employment of preservative compounds obtained from natural resources. The current review provides an overview of the research carried out concerning the effect of the addition of bioactive compounds to the packing medium on the thermal stability of canned seafood. This review addresses the preservative effect of polyphenol-rich oils (i.e., extra virgin olive oil) and different kinds of products or extracts obtained from plants, algae and seafood by-products. In agreement with the great incidence of lipid damage on the nutritional and acceptability values during high-temperature seafood processing, this work is especially focussed on the inhibitory effect of lipid oxidation development.
众所周知，海鲜含有大量有价值的成分。然而，据报道，它们是极易腐烂的产品，死后质量会迅速下降，因此需要高效的加工和储存。在传统技术中，罐装是保存海洋物种最重要的手段之一。然而，由于海洋物种化学成分的热敏感性，可能会产生显著的降解机制并导致重要的质量损失。对优质食品的需求使得先进的保鲜技术成为海鲜领域需要不断探讨的话题。其中一种策略是使用从自然资源中获得的防腐剂化合物。本综述概述了有关在包装介质中添加生物活性化合物对罐装海鲜热稳定性影响的研究。本综述探讨了富含多酚的油（即特级初榨橄榄油）以及从植物、藻类和海鲜副产品中获得的不同种类产品或提取物的防腐效果。鉴于在高温海鲜加工过程中脂质损伤对营养和可接受性价值有很大影响，这项工作特别关注脂质氧化发展的抑制作用。
