Optical properties of raw and processed fish roes from six commercial New Zealand species

Effect of Cold Smoking and Natural Antioxidants on Quality Traits, Safety and Shelf Life of Farmed Meagre (Argyrosomus regius) Fillets, as a Strategy to Diversify Aquaculture Products

Aquaculture has been playing a leading role over the years to satisfy the global growing demand for seafood. Moreover, innovative techniques are necessary to increase the competitiveness, sustainability and profitability of the seafood production chain, exploiting new species from the aquaculture, such as meagre (Argyrosomus regius), to develop value-added products and diversify their production. In the present work, the effectiveness of cold smoking combined with antioxidants (SA) compared to cold smoking alone (S) on meagre fillets, the quality and shelf life were investigated. Sensory, biochemical, physical–chemical and microbiological analyses were performed on the smoked fillets during vacuum-packaged storage for 35 days at 4 ± 0.5 °C. The results showed positive effects of the SA treatment on the biochemical parameters of meagre fillets. The total volatile basic nitrogen (TVB-N) in smoked meagre fillets was significantly lower in the SA treatment at the end of storage compared to the S treatment. Moreover, SA had a positive effect on lipid peroxidation. Lower values of malondialdehyde (mg MDA/kg) were observed in the SA treatment during preservation compared to the S treatment. This work will contribute to the growth of the fish production chain, producing a value-added fish product by exploiting meagre, whose production has been increasing over decades.

Effect of salted-drying on bioactive compounds and microbiological changes during the processing of karasumi-like Chinook salmon (Oncorhynchus tshawytscha) roe product

The physicochemical, biochemical and microbiological changes of karasumi-like Chinook salmon (Oncorrhynchus tshawytscha) roe were determined during 20 days of salted-drying processing. Colour parameters (L*, a*, and b*), water activity (aw) and the pH value decreased at the end of the processing. Total bacterial and LAB counts (log CFU/g) varied over the processing period. Saturated fatty acids, such as palmitic acid (C16:0) and stearic acid (C18:0), and unsaturated fatty acids such as palmitoleic acid (C16:1), oleic acid (C18:1), and arachidonic acid (C20: 4), were significantly decreased (p < 0.05), but conversely, gamma-linolenic acid (C18:3), and eicosapentaenoic acid (C22:5) were increased (p < 0.05) by salted-drying time. Cholesterol and tocopherol contents were reduced, while the astaxanthin and lutein contents were increased (P < 0.05) during the salted-drying process. Salmon karasumi-like product is a high nutrition product that contains a substantial content of functional compounds.