Martínez Miriam, Trigo Marcos, Aubourg Santiago P, Rodríguez Alicia
Department of Food Science and Technology, Instituto de Investigaciones Marinas (CSIC), 36208 Vigo, Spain.
Department of Food Science and Chemical Technology, Faculty of Chemical and Pharmaceutical Sciences, University of Chile, Dr. Carlos Lorca Tobar 964, Santiago 8380494, Chile.
Foods. 2024 Oct 14;13(20):3265. doi: 10.3390/foods13203265.
The aim of this study was to investigate the preservative properties of alga sp. flour when included in the glazing medium employed for the frozen storage (-18 °C) of horse mackerel (). 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 ( < 0.05) TBARS and fluorescent compound formation and to higher ( < 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 ( > 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 sp. flour as a natural source of preservative hydrophilic compounds for the quality enhancement of frozen horse mackerel.
本研究的目的是调查藻粉在用于竹荚鱼(-18°C)冷冻储存的包衣介质中的防腐性能。测试了不同浓度(低、中、高)的水提取物，并与对照水包衣条件进行比较。在储存3个月和6个月后测定质量变化(脂质氧化和水解、脂肪酸(FA)谱以及三甲胺(TMA)的形成)。在所有样品中均检测到随着冷冻储存期的延长，质量普遍下降(脂质氧化并伴有水解发展和TMA形成)。包衣介质中存在藻粉(AF)提取物会使冷冻鱼中的硫代巴比妥酸反应物(TBARS)和荧光化合物形成量降低(<0.05)，并使多烯值升高(<0.05)。此外，在经AF处理的鱼中检测到对游离脂肪酸的保存作用。相反，AF包衣处理对TMA的形成和总n3/总n6 FA比值没有影响(>0.05)。总体而言，在所测试的中等浓度下，冷冻鱼中的防腐效果更高。目前的结果表明藻粉作为一种天然的防腐亲水性化合物来源，具有提高冷冻竹荚鱼品质的潜力。
