1. New icing media for quality enhancement of chilled hake (Merluccius merluccius) using a jumbo squid (Dosidicus gigas) skin extract.
- Author
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Ezquerra-Brauer JM, Miranda JM, Chan-Higuera JE, Barros-Velázquez J, and Aubourg SP
- Subjects
- Animals, Bacteria classification, Bacteria genetics, Bacteria isolation & purification, Colony Count, Microbial, Fishes microbiology, Food Contamination prevention & control, Odorants analysis, Seafood microbiology, Bacteria growth & development, Decapodiformes chemistry, Food Preservation methods, Gadiformes microbiology, Seafood analysis, Skin chemistry
- Abstract
Background: An advanced strategy for chilled fish preservation, based on the inclusion in ice of an extract of jumbo squid (Dosidicus gigas) skin (JSS), is proposed. Aqueous solutions including acetic acid-ethanol extracts of JSS were tested at two different concentrations as icing media, with the effects on the quality evolution of chilled hake (Merluccius merluccius) being monitored., Results: A significant inhibition (P < 0.05) of microbial activity (aerobes, psychrotrophs, Enterobacteriaceae, proteolytic bacteria; pH, trimethylamine) was obtained in hake corresponding to the icing batch including the highest JSS concentration. Additionally, fish specimens from such icing conditions showed an inhibitory effect (P < 0.05) on lipid hydrolysis development, while no effect (P > 0.05) was depicted for lipid oxidation. Sensory analysis (skin and mucus development; eyes; gills; texture; external odour; raw and cooked flesh odour; flesh taste) indicated a shelf life extension of chilled hake stored in ice including the highest JSS concentration., Conclusion: A profitable use of JSS, an industrial by-product during jumbo squid commercialisation, has been developed in the present work, which leads to a remarkable microbial inhibition and a significant shelf life extension of chilled hake. In agreement with previous research, ommochrome pigments (i.e. lipophilic-type compounds) would be considered responsible for this preservative effect. © 2016 Society of Chemical Industry., (© 2016 Society of Chemical Industry.)
- Published
- 2017
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