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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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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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Méndez L, Zhang B, Aubourg SP. Enhancement of Lipid Stability of Frozen Fish by Octopus-Waste Glazing. Foods 2023; 12:2298. [PMID: 37372508 DOI: 10.3390/foods12122298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 06/01/2023] [Accepted: 06/05/2023] [Indexed: 06/29/2023] Open
Abstract
The antioxidant properties of the liquor resulting from commercial octopus cooking were analysed for this study. Two different concentrations of octopus-cooking liquor (OCL) were tested as glazing systems during the frozen storage period (-18 °C for up to 6 months) of whole Atlantic horse mackerel (Trachurus trachurus). Compared to water-control glazing samples, an inhibitory effect (p < 0.05) on lipid oxidation development (the formation of thiobarbituric acid reactive substances and fluorescent compounds) was detected in frozen fish treated with the most concentrated OCL-glazing system. Additionally, a preservative effect (p < 0.05) on polyunsaturated fatty acids (measurement of polyene index) was also proved. However, no effect (p > 0.05) on the free fatty acid content and on the ω3/ω6 ratio was detected with the presence of the OCL in the glazing system. An increased lipid quality in frozen horse mackerel was established by including the OCL solution in the glazing system. According to previous research, the observed preserving properties were explained on the basis of the presence of antioxidant compounds in the cooking liquor. A novel and valuable combination of glazing processing and the employment of a marine waste substrate is proposed to enhance the lipid stability of frozen fish.
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Affiliation(s)
- Lucía Méndez
- Department of Food Technology, Marine Research Institute (CSIC), c/Eduardo Cabello, 6, 36208 Vigo, Spain
| | - Bin Zhang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Santiago P Aubourg
- Department of Food Technology, Marine Research Institute (CSIC), c/Eduardo Cabello, 6, 36208 Vigo, Spain
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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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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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Feature Papers in Food Chemistry. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27248638. [PMID: 36557772 PMCID: PMC9780812 DOI: 10.3390/molecules27248638] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Accepted: 12/05/2022] [Indexed: 12/12/2022]
Abstract
The Special Issue, entitled "Feature Papers in Food Chemistry", is a collection of important high-quality papers (original research articles or comprehensive review papers) published in open access format [...].
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Prego R, Trigo M, Martínez B, Aubourg SP. Effect of Previous Frozen Storage, Canning Process and Packing Medium on the Fatty Acid Composition of Canned Mackerel. Mar Drugs 2022; 20:md20110666. [PMID: 36354989 PMCID: PMC9698990 DOI: 10.3390/md20110666] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Revised: 10/19/2022] [Accepted: 10/21/2022] [Indexed: 11/16/2022] Open
Abstract
This study addressed the fatty acid (FA) composition of canned Atlantic mackerel (Scomber scombrus). In it, the effect of prior frozen storage (6 months at −18 °C), different packing media (water, brine, and sunflower, refined and extra virgin olive oils), and canning procedure was investigated. As a result, the canning procedure led to a decrease (p < 0.05) in saturated FA (STFA) levels, an increase (p < 0.05) in polyunsaturated FA (PUFA) and total ω3 FA values, and higher PUFA/STFA and ω3/ω6 ratio values. Concerning the packing medium effect, the great presence of C18:2ω6 in sunflower oil led to high PUFA and PUFA/STFA values and low ω3/ω6 ratios when compared to other packing media. However, the high presence of C18:1ω9 in both olive oils tested did not lead to remarkable increases (p > 0.05) of this FA presence. Additionally, the presence of total ω3 FAs, C20:5ω3 and C22:6ω3 did not provide differences in canned fish muscle as a result of using different packing media. In all canned samples, ω3/ω6 values were included in the 8.2−10.8 range. Prior frozen storage did not have a substantial effect (p > 0.05) on the FA group (STFA, monounsaturated FA, PUFA, total ω3 FA) and FA ratio (PUFA/STFA and ω3/ω6) values.
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Affiliation(s)
- Ricardo Prego
- Department of Oceanography, Marine Research Institute (CSIC), 36208 Vigo, Spain
| | - Marcos Trigo
- Department of Food Technology, Marine Research Institute (CSIC), c/Eduardo Cabello, 6, 36208 Vigo, Spain
| | - 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
- Correspondence:
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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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