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Villamarín E, Martínez B, Trigo M, Aubourg SP. Influence of Different Previous Frozen Holding Periods on the Canned Fish Quality. Foods 2023; 12:4117. [PMID: 38002175 PMCID: PMC10670115 DOI: 10.3390/foods12224117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Revised: 11/07/2023] [Accepted: 11/09/2023] [Indexed: 11/26/2023] Open
Abstract
The combined effects of thermal processing (i.e., sterilisation treatment) and the prior frozen storage time (3 or 6 months at -18 °C) on the quality loss in canned Atlantic horse mackerel (Trachurus trachurus) were determined. Thus, the sterilisation step led to a remarkable (p < 0.05) formation in the canned fish muscle of fluorescent compounds, free fatty acids (FFAs), and trimethylamine and an increase in the L* and b* colour parameters; meanwhile, a decrease (p < 0.05) in the total ω3 FA/total ω6 FA ratio and the a* colour value were detected. The prior frozen storage period led to an increased (p < 0.05) lipid oxidation (peroxide, thiobarbituric acid reactive substance, and fluorescent compound formation) and hydrolysis (FFA formation) development and to increased L* and b* colour values in the corresponding canned samples; additionally, a lower (p < 0.05) polyene index and phospholipid content were observed in canned fish previously subjected to frozen storage. In most indices, physico-chemical changes related to quality loss were found to be higher if the previous storage period was increased. According to the marked effects of the sterilisation step and the prior frozen storage period, the optimisation of such processing conditions is recommended to maximise the quality of canned horse mackerel.
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Affiliation(s)
- Elena Villamarín
- Department of Food Technology, Marine Research Institute (CSIC), c/Eduardo Cabello, 6, 36208 Vigo, Spain; (E.V.); (M.T.)
| | - Beatriz Martínez
- Department of Food Technologies, CIFP Coroso, Avda. da Coruña, 174, 15960 Ribeira, Spain;
| | - Marcos Trigo
- Department of Food Technology, Marine Research Institute (CSIC), c/Eduardo Cabello, 6, 36208 Vigo, Spain; (E.V.); (M.T.)
| | - Santiago P. Aubourg
- Department of Food Technology, Marine Research Institute (CSIC), c/Eduardo Cabello, 6, 36208 Vigo, Spain; (E.V.); (M.T.)
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2
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Gouvêa FDJ, de Oliveira VS, Mariano BJ, Takenaka NAR, Gamallo OD, da Silva Ferreira M, Saldanha T. Natural antioxidants as strategy to minimize the presence of lipid oxidation products in canned fish: Research progress, current trends and future perspectives. Food Res Int 2023; 173:113314. [PMID: 37803625 DOI: 10.1016/j.foodres.2023.113314] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Revised: 07/21/2023] [Accepted: 07/22/2023] [Indexed: 10/08/2023]
Abstract
Canned fish is one of the most popular forms of fish consumption due to its high nutritional value, availability, and practicality. However, canning may induce lipid oxidation. Thus, this study provides in-depth information on the impact of high temperatures applied during canning on fish lipids. The thermo-oxidation is evidenced, for example, by the high levels of both primary and secondary oxidation products determined in fish after canning, as well as the presence of harmful compounds such as cholesterol oxides. Given the role of lipid oxidation in canned fish, this study also presents a comprehensive review on using natural antioxidants to control it. The antioxidant properties of common liquid mediums (vegetable oils and sauces) are highlighted. Moreover, adding algae extracts, spices, and condiments to the liquid medium to enhance its antioxidant potential has been considered, while the exploitation of by-products and wastes from the food industry also emerges as a suitable strategy. Besides the promising results, these practices may promote positive impacts on other quality parameters (e.g. water and oil holding capacities, texture, microbiological growth). However, further studies are needed, including research on aspects related to safety, effective concentrations and application methods, without ignoring consumers' sensory acceptance.
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Affiliation(s)
- Fernanda de Jorge Gouvêa
- Department of Food Technology, Institute of Technology, Federal Rural University of Rio de Janeiro, Rodovia Br 465, Seropédica, RJ 23890-000, Brazil
| | - Vanessa Sales de Oliveira
- Department of Food Technology, Institute of Technology, Federal Rural University of Rio de Janeiro, Rodovia Br 465, Seropédica, RJ 23890-000, Brazil
| | - Barbara Jardim Mariano
- Department of Food Technology, Institute of Technology, Federal Rural University of Rio de Janeiro, Rodovia Br 465, Seropédica, RJ 23890-000, Brazil
| | - Nayara Ayumi Rocha Takenaka
- Department of Food Technology, Institute of Technology, Federal Rural University of Rio de Janeiro, Rodovia Br 465, Seropédica, RJ 23890-000, Brazil
| | - Ormindo Domingues Gamallo
- Department of Food Technology, Institute of Technology, Federal Rural University of Rio de Janeiro, Rodovia Br 465, Seropédica, RJ 23890-000, Brazil
| | - Micheli da Silva Ferreira
- Department of Food Technology, Faculty of Veterinary, Federal Fluminense University, UFF, Niterói, RJ, Brazil
| | - Tatiana Saldanha
- Department of Food Technology, Institute of Technology, Federal Rural University of Rio de Janeiro, Rodovia Br 465, Seropédica, RJ 23890-000, Brazil.
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3
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Barreira CFT, de Oliveira VS, Chávez DWH, Gamallo OD, Castro RN, Júnior PCD, Sawaya ACHF, da Silva Ferreira M, Sampaio GR, Torres EAFDS, Saldanha T. The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing. Food Chem 2023; 403:134347. [DOI: 10.1016/j.foodchem.2022.134347] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 09/08/2022] [Accepted: 09/17/2022] [Indexed: 12/01/2022]
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4
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Aubourg SP. Enhancement of Lipid Stability and Acceptability of Canned Seafood by Addition of Natural Antioxidant Compounds to the Packing Medium-A Review. Antioxidants (Basel) 2023; 12:245. [PMID: 36829804 PMCID: PMC9952551 DOI: 10.3390/antiox12020245] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 01/13/2023] [Accepted: 01/18/2023] [Indexed: 01/26/2023] Open
Abstract
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.
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Affiliation(s)
- Santiago P Aubourg
- Marine Research Institute, Spanish National Research Council (CSIC), c/E. Cabello, 6, 36208 Vigo, Spain
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5
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Antioxidant Effect of Octopus Byproducts in Canned Horse Mackerel ( Trachurus trachurus) Previously Subjected to Different Frozen Storage Times. Antioxidants (Basel) 2022; 11:antiox11112091. [PMID: 36358462 PMCID: PMC9686751 DOI: 10.3390/antiox11112091] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 09/23/2022] [Accepted: 10/14/2022] [Indexed: 11/17/2022] Open
Abstract
The effects on lipid damage in canned horse mackerel (Trachurus trachurus) of a prior frozen storage (−18 °C) period and the presence of an octopus (Octopus vulgaris) cooking juice (OCJ) in the packing medium were investigated. An increase of the frozen storage time favoured an increase (p < 0.05) of free fatty acid (FFA), peroxide, and thiobarbituric acid reactive substance contents and a decrease (p < 0.05) of the phospholipid (PL) value and polyene index. Furthermore, an increased presence of OCJ in the packing medium led to an inhibitory effect (p < 0.05) on fluorescent compound formation as well as to a retention (p < 0.05) of the PL and FFA compounds. Colour determination showed a substantial increase (p < 0.05) of L* and b* values in canned fish with previous frozen storage time. Nevertheless, this increase was partly reduced (p < 0.05) by the OCJ presence in the packing medium. It is concluded that previous holding time has led to an increased lipid oxidation development and loss of beneficial lipid constituents (i.e., PLs and polyunsaturated fatty acids). Remarkably, the presence in the packing medium of preservative compounds (i.e., antioxidants) included in waste juice obtained from octopus processing provided an effective tool for lipid preservation and quality enhancement in canned fish.
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6
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Karaca AC, Capanoglu E. Canned fish products: Current issues and future perspectives. MEDITERRANEAN JOURNAL OF NUTRITION AND METABOLISM 2022. [DOI: 10.3233/mnm-220082] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Canned fish products are of great economic importance for many countries and are preferred by consumers due to their rich nutritional composition and beneficial health effects. The steps of canning process and formulation vary depending on the species processed and the desired end product. This work is an overview of the current research investigating the effects of canning process, several preprocessing treatments and formulation on the nutritional composition, sensory characteristics and microbial quality of the end product. Key findings of recent studies on health effects and potential risk factors associated with the consumption of canned fish products are presented. Moreover, the global demand for canned fish products is increasing due to the changing consumption behavior and healthy eating habits of consumers after the pandemic. This review summarizes the major challenges that need to be addressed for meeting the increasing demand for canned fish products. Finally, based on the findings of current studies reviewed, the perspectives and research gaps for canned fish products are stated.
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Affiliation(s)
- Asli Can Karaca
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey
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7
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The Effect of Different Freshness of Raw Material on Lipid Quality and Sensory Acceptance of Canned Sardines. Foods 2022; 11:foods11131987. [PMID: 35804805 PMCID: PMC9265563 DOI: 10.3390/foods11131987] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 06/29/2022] [Accepted: 07/01/2022] [Indexed: 11/30/2022] Open
Abstract
We studied how storing fresh sardines (Sardina pilchardus) on ice for 0−15 days would affect lipid quality and sensory acceptance after the sardines were later canned. Average moisture and diacylglycerol contents showed a decreasing trend during storage time for sardines stored for to 0−10 days and an increasing trend for samples stored for 13−15 days. Total lipid and triacylglycerol average values increased with storage time of 0−10 days. In contrast, sardines stored for 13−15 days showed decreased values of lipids and triacylglycerols. Increased storage times also led to increased average saturated fatty acid (STFA) content and browning and decreased polyunsaturated fatty acid (PUFA) values and PUFA/STFA and ω3/ω6 ratios. Notably, the effect of storage time on PUFA/STFA and ω3/ω6 ratios and browning development was found significant (p < 0.05). Sensory descriptors revealed only slight quality differences with previous storage on ice for 0-10 days. In contrast, a substantial (p < 0.05) decrease (appearance and texture) was detected in samples corresponding to a 13−15-day period, such samples being considered unacceptable. Storage on ice not exceeding 10 days is recommended for sardines before being shipped to canneries for further processing. Furthermore, the use of efficient storage including preserving technologies would be desirable.
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8
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Liu Y, Zhu Y, Yang Y, Hu S, Jiang W. Quality improvement of shrimp (
Litopenaeus vannamei
) during refrigerated storage by application of Maillard peptides/water‐soluble chitosan coating. Food Sci Nutr 2022; 10:2980-2988. [PMID: 36171773 PMCID: PMC9469853 DOI: 10.1002/fsn3.2894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 04/05/2022] [Accepted: 04/07/2022] [Indexed: 11/16/2022] Open
Abstract
We investigated the effect of squid Maillard peptides (SMPs) on the shelf life and quality of shrimp for 20 days. Water‐soluble chitosan coatings incorporated with SMPs (SMPs + chitosan) were applied to shrimp under chilled conditions. Untreated samples were used as control, along with samples treated with water‐soluble chitosan and SMPs alone. The pH increase was observed in all samples, as well as increased total plate count, total volatile basic nitrogen, peroxide value, and thiobarbituric acid index. However, these indexes in the SMPs + chitosan group were lower than the other three groups, which suggested SMPs + chitosan might play a role in retarding quality loss of shrimp, and there might be a combined effect between water‐soluble chitosan and SMPs. Based on hardness, springiness, and sensory evaluation, shrimp coated with SMPs + chitosan was the best preserved, with a shelf life of 16 days but only 8–12 days for other samples. The present work demonstrates the effectiveness of SMPs + chitosan, offering a promising alternative to inhibit microbial growth and lipid oxidation on shrimps during refrigerated storage.
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Affiliation(s)
- Yu Liu
- Key Laboratory of Key Technical Factors in Zhejiang Seafood Health Hazards National Engineering Research Center for Marine Aquaculture Zhejiang Ocean University Zhoushan China
| | - Yanling Zhu
- Key Laboratory of Key Technical Factors in Zhejiang Seafood Health Hazards National Engineering Research Center for Marine Aquaculture Zhejiang Ocean University Zhoushan China
| | - Yang Yang
- Key Laboratory of Key Technical Factors in Zhejiang Seafood Health Hazards National Engineering Research Center for Marine Aquaculture Zhejiang Ocean University Zhoushan China
| | - Shiwei Hu
- Key Laboratory of Key Technical Factors in Zhejiang Seafood Health Hazards National Engineering Research Center for Marine Aquaculture Zhejiang Ocean University Zhoushan China
| | - Wei Jiang
- Key Laboratory of Key Technical Factors in Zhejiang Seafood Health Hazards National Engineering Research Center for Marine Aquaculture Zhejiang Ocean University Zhoushan China
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9
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Rodríguez-González I, Díaz-Reinoso B, Domínguez H. Intensification Strategies for the Extraction of Polyunsaturated Fatty Acids and Other Lipophilic Fractions From Seaweeds. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-021-02757-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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10
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Malga JM, Trigo M, Martínez B, Aubourg SP. Preservative Effect on Canned Mackerel ( Scomber colias) Lipids by Addition of Octopus ( Octopus vulgaris) Cooking Liquor in the Packaging Medium. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27030739. [PMID: 35164004 PMCID: PMC8840104 DOI: 10.3390/molecules27030739] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 01/18/2022] [Accepted: 01/21/2022] [Indexed: 01/01/2023]
Abstract
The preservative properties of waste liquor obtained from octopus (Octopus vulgaris) cooking were investigated. Three different concentrations (high, medium, and low) of octopus cooking liquor (OCL) were included, respectively, in the aqueous packaging medium employed for mackerel (Scomber colias) canning. As a result, the canning process led to an increase (p < 0.05) of lipid content, lipid oxidation (development of fluorescent compounds and thiobarbituric acid reactive substances, TBARS), lipid hydrolysis (formation of free fatty acids, FFA) and ω3/ω6 ratio in fish muscle. In all canned samples, primary (peroxides) and secondary (TBARS) levels of lipid oxidation were low. Remarkably, the presence in the packaging medium of the high and medium OCL concentrations led to lower (p < 0.05) lipid oxidation development (fluorescent compound and TBARS detection, respectively). Furthermore, an increasing OCL presence led to an average decrease of peroxide and FFA content and to an average increase of the polyene index (PI). All OCL-packaged muscle showed lower average values of saturated fatty acids and ω3/ω6 ratio and higher average values of PI and monounsaturated fatty acid presence. This study provides a first approach to novel and beneficial use of the present marine waste to inhibit lipid damage of commercial canned fish.
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Affiliation(s)
- José M. Malga
- Department of Food Technology, Marine Research Institute (CSIC), c/Eduardo Cabello, 6, 36208 Vigo, Spain; (J.M.M.); (M.T.)
| | - Marcos Trigo
- Department of Food Technology, Marine Research Institute (CSIC), c/Eduardo Cabello, 6, 36208 Vigo, Spain; (J.M.M.); (M.T.)
| | - Beatriz Martínez
- Department of Food Technologies, CIFP Coroso, Avda. da Coruña, 174, 15960 Ribeira, Spain;
| | - Santiago P. Aubourg
- Department of Food Technology, Marine Research Institute (CSIC), c/Eduardo Cabello, 6, 36208 Vigo, Spain; (J.M.M.); (M.T.)
- Correspondence:
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11
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Martínez S, Carballo J. Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage. Foods 2021; 10:foods10122970. [PMID: 34945521 PMCID: PMC8701254 DOI: 10.3390/foods10122970] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Accepted: 11/29/2021] [Indexed: 01/26/2023] Open
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12
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Zhang B, Pérez‐Won M, Tabilo‐Munizaga G, Aubourg SP. Inhibition of lipid damage in refrigerated salmon (
Oncorhynchus kisutch
) by a combined treatment of CO
2
packaging and high‐pressure processing. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15179] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Bin Zhang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province College of Food Science and Pharmacy Zhejiang Ocean University Zhoushan China
| | - Mario Pérez‐Won
- Department of Food Engineering University of Bío‐Bío Chillán Chile
| | | | - Santiago P. Aubourg
- Department of Food Technology Marine Research Institute (CSIC) c/ E. Cabello, 6 Vigo 36208 Spain
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13
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Kontominas MG, Badeka AV, Kosma IS, Nathanailides CI. Innovative Seafood Preservation Technologies: Recent Developments. Animals (Basel) 2021; 11:E92. [PMID: 33418992 PMCID: PMC7825328 DOI: 10.3390/ani11010092] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2020] [Revised: 12/31/2020] [Accepted: 01/02/2021] [Indexed: 11/16/2022] Open
Abstract
Fish and fishery products are among the food commodities of high commercial value, high-quality protein content, vitamins, minerals and unsaturated fatty acids, which are beneficial to health. However, seafood products are highly perishable and thus require proper processing to maintain their quality and safety. On the other hand, consumers, nowadays, demand fresh or fresh-like, minimally processed fishery products that do not alter their natural quality attributes. The present article reviews the results of studies published over the last 15 years in the literature on: (i) the main spoilage mechanisms of seafood including contamination with pathogens and (ii) innovative processing technologies applied for the preservation and shelf life extension of seafood products. These primarily include: high hydrostatic pressure, natural preservatives, ozonation, irradiation, pulse light technology and retort pouch processing.
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Affiliation(s)
- Michael G. Kontominas
- Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (A.V.B.); (I.S.K.)
| | - Anastasia V. Badeka
- Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (A.V.B.); (I.S.K.)
| | - Ioanna S. Kosma
- Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (A.V.B.); (I.S.K.)
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