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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] [What about the content of this article? (0)] [Affiliation(s)] [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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Trigo M, Paz D, Bote A, Aubourg SP. Antioxidant Activity of an Aqueous Extract of Cuttlefish Ink during Fish Muscle Heating. Antioxidants (Basel) 2023; 12:1996. [PMID: 38001849 PMCID: PMC10669169 DOI: 10.3390/antiox12111996] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 11/03/2023] [Accepted: 11/06/2023] [Indexed: 11/26/2023] Open
Abstract
The antioxidant effect of cuttlefish (Sepia officinalis) ink (CFI) was analysed in the present study. A model system consisting of minced seabream (Sparus aurata) muscle and different concentrations of an aqueous extract of CFI was subjected to a heat (50 °C) treatment for 12 days. The effects of the CFI content and the heating time on lipid oxidation (conjugated diene (CD), conjugated triene (CT), and peroxide values and fluorescent compound formation), hydrolysis (free fatty acid content) development, and changes in the fatty acid (FA) profile (polyene index (PI), unsaturated FA content, ω3/ω6 ratio) were determined. The addition of the aqueous extract of CFI led to a lower (p < 0.05) development of lipid oxidation (CD, CT, and fluorescent compound determination) and to a higher (p < 0.05) retention of unsaturated FAs (PI determination). More important effects were found with increased CFI concentrations and at advanced heating times. However, a definite effect on lipid hydrolysis development (FFA value) could not be inferred. A new approach for the beneficial use of cuttlefish ink is presented. According to the direct relationship between rancidity stability and nutritional and sensory values, the present study provides a new strategy for the quality enhancement of thermally treated seafood.
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Affiliation(s)
| | | | | | - Santiago P. Aubourg
- Department of Food Technology, Marine Research Institute (CSIC), c/E. Cabello, 6, 36208 Vigo, Spain; (M.T.); (D.P.); (A.B.)
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3
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Méndez L, Rodríguez A, Aubourg SP, Medina I. Low-Toxicity Solvents for the Extraction of Valuable Lipid Compounds from Octopus ( Octopus vulgaris) Waste. Foods 2023; 12:3631. [PMID: 37835284 PMCID: PMC10572350 DOI: 10.3390/foods12193631] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2023] [Revised: 09/27/2023] [Accepted: 09/27/2023] [Indexed: 10/15/2023] Open
Abstract
This study focused on the recovery of valuable lipid compounds from octopus (Octopus vulgaris) by-products. Extraction conditions of total lipids (TLs), phospholipids (PLs), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) were optimized by employing a Simplex-Lattice design; for it, different relative concentrations of three low-toxicity solvents (ethanol, acetone, and ethyl acetate) were considered. The optimization process was also addressed in reference to fatty acid (FA) ratios (total polyunsaturated FAs/total saturated FAs and total ω3 FAs/total ω6 FAs). The variance analysis of multiple regression data demonstrated that the quadratic model was significant (p < 0.05) for TL, PL, and DHA values and the ω3/ω6 ratio. As a result, the following optimized values were obtained: 113.8 g·kg-1 dry by-products (TLs), 217.3 g·kg-1 lipids (PLs), 22.55 g·100 g-1 total FAs (DHA), and 3.70 (ω3/ω6 ratio). According to the model developed, optimized values were shown to correspond to the following relative solvent concentrations (ethanol/acetone/ethyl acetate): 0.46/0.00/0.54, 0.93/0.07/0.00, 0.83/0.17/0.00, and 0.64/0.00/0.36, respectively. Comparison to yields obtained by the conventional chloroform/methanol method was carried out. A novel strategy based on the employment of low-toxicity solvents is proposed for the extraction of valuable lipid constituents from octopus waste. A different solvent ratio would be necessary according to the lipid compound concerned.
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Affiliation(s)
- Lucía Méndez
- Department of Food Technology, Marine Research Institute (CSIC), 36208 Vigo, Spain
| | - Alicia Rodríguez
- Department of Food Science and Chemical Technology, Faculty of Chemical and Pharmaceutical Sciences, University of Chile, Santiago 8380494, Chile
| | - Santiago P Aubourg
- Department of Food Technology, Marine Research Institute (CSIC), 36208 Vigo, Spain
| | - Isabel Medina
- Department of Food Technology, Marine Research Institute (CSIC), 36208 Vigo, Spain
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Aubourg SP, Rodríguez A, Trigo M, Medina I. Yield Enhancement of Valuable Lipid Compounds from Squid ( Doryteuthis gahi) Waste by Ethanol/Acetone Extraction. Foods 2023; 12:2649. [PMID: 37509742 PMCID: PMC10379310 DOI: 10.3390/foods12142649] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 07/06/2023] [Accepted: 07/08/2023] [Indexed: 07/30/2023] Open
Abstract
The study focused on the extraction of valuable lipid compounds from squid (Doryteuthis gahi) waste by a low-toxicity solvent mixture (ethanol/acetone, 50:50, v/v). The effect of the waste weight/solvent volume (WW/SV, g·mL-1) ratio and the number of extractions (NoE) on the total lipid (TL), phospholipid (PL), and tocopherol yields and on the fatty acid (FA) profile (eicosapentaenoic and docosahexaenoic acid contents; polyunsaturated FAs/saturated FAs and ω3/ω6 ratios) was investigated. As a result, an increased NoE led to an increased (p < 0.05) TL yield but a decreased (p < 0.05) proportion of PLs in the lipid extract. Additionally, a lower (p < 0.05) polyunsaturated FA/saturated FA ratio was detected by increasing the NoE. Some differences (p < 0.05) could be outlined as a result of increasing the WW/SV ratio; however, a definite trend for this extraction condition could not be concluded for any of the lipid parameters measured. Yield results were compared to those obtained by the conventional chloroform/methanol procedure. In order to attain an increased yield, the NoE required would depend on the polarity degree of the lipid molecule concerned. All ethanol/acetone extracting conditions tested led to remarkable yields for lipid compounds (PLs, α-tocopherol, ω3 FAs) and FA ratios with healthy, nutritional, and preserving properties.
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Affiliation(s)
- Santiago P Aubourg
- Department of Food Technology, Marine Research Institute (CSIC), c/E. Cabello, 6, 36208 Vigo, Spain
| | - Alicia Rodríguez
- Department of Food Science and Chemical Technology, Faculty of Chemical and Pharmaceutical Sciences, University of Chile, c/Santos Dumont, 964, Santiago 8380000, Chile
| | - Marcos Trigo
- Department of Food Technology, Marine Research Institute (CSIC), c/E. Cabello, 6, 36208 Vigo, Spain
| | - Isabel Medina
- Department of Food Technology, Marine Research Institute (CSIC), c/E. Cabello, 6, 36208 Vigo, Spain
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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Prego R, Cobelo-García A, Martínez B, Aubourg SP. Effect of Previous Frozen Storage and Coating Medium on the Essential Macroelement and Trace Element Content of Canned Mackerel. Foods 2023; 12:2289. [PMID: 37372500 DOI: 10.3390/foods12122289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 05/31/2023] [Accepted: 06/02/2023] [Indexed: 06/29/2023] Open
Abstract
The effect of previous frozen storage (-18 °C for 6 months) and different coating media (aqueous: water and brine; oily: sunflower, refined olive, and extra-virgin olive oils) on the essential macroelement and trace element content of canned Atlantic mackerel (Scomber scombrus) was studied. Previous frozen storage led to an increased (p < 0.05) content of canned samples of K (oil-coated samples) and Ca (all coating conditions) and to a decreased (p < 0.05) content of P (aqueous-coating samples) and S (water- and oil-coated samples). For trace elements, a content increase (p < 0.05) in Cu and Se (brine-canned samples) and Mn (water- and refined-olive-oil-coated samples) was detected in canned fish muscle with frozen storage. Concerning the coating effect, aqueous-coating samples showed lower (p < 0.05) Mg, P, S, K, and Ca contents than their corresponding oil-coated samples. For trace elements, lower average contents were found for Co, Cu, Mn, Se, and Fe in aqueous-coating fish muscle when compared to their counterparts coated in oily media. Content changes in the different elements in canned fish muscle are discussed based on interactions with other tissue constituents and modifications that such constituents undergo during processing (i.e., protein denaturation, liquor losses from the muscle, lipid changes).
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Affiliation(s)
- Ricardo Prego
- Department of Oceanography, Marine Research Institute (CSIC), 36208 Vigo, Spain
| | | | - Beatriz Martínez
- Department of Food Technologies, CIFP Coroso, Avenida da Coruña, 174, 15960 Ribeira, Spain
| | - Santiago P Aubourg
- Department of Food Technology, Marine Research Institute (CSIC), c/Eduardo Cabello, 6, 36208 Vigo, Spain
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Castro-Enríquez D, Miranda JM, Trigo M, Rodríguez-Félix F, Aubourg SP, Barros-Velázquez J. Antioxidant and Antimicrobial Effect of Biodegradable Films Containing Pitaya (Stenocereus thurberi) Extracts during the Refrigerated Storage of Fish. Antioxidants (Basel) 2023; 12:antiox12030544. [PMID: 36978792 PMCID: PMC10044973 DOI: 10.3390/antiox12030544] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 02/16/2023] [Accepted: 02/18/2023] [Indexed: 02/24/2023] Open
Abstract
This study focused on the quality loss inhibition of fish muscle during refrigerated storage. Two parallel experiments were carried out that were focused on the employment of pitaya (Stenocereus thurberi) extracts in biodegradable packing films. On the one hand, a pitaya–gelatin film was employed for hake (Merluccius merluccius) muscle storage. On the other hand, a pitaya–polylactic acid (PLA) film was used for Atlantic mackerel (Scomber scombrus) muscle storage. In both experiments, fish-packing systems were stored at 4 °C for 8 days. Quality loss was determined by lipid damage and microbial activity development. The presence of the pitaya extract led to an inhibitory effect (p < 0.05) on peroxide, fluorescent compound, and free fatty acid (FFA) values in the gelatin–hake system and to a lower (p < 0.05) formation of thiobarbituric acid reactive substances, fluorescent compounds, and FFAs in the PLA–mackerel system. Additionally, the inclusion of pitaya extracts in the packing films slowed down (p < 0.05) the growth of aerobes, anaerobes, psychrotrophs, and proteolytic bacteria in the case of the pitaya–gelatin films and of aerobes, anaerobes, and proteolytic bacteria in the case of pitaya–PLA films. The current preservative effects are explained on the basis of the preservative compound presence (betalains and phenolic compounds) in the pitaya extracts.
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Affiliation(s)
- Daniela Castro-Enríquez
- Departamento de Investigación y Posgrado en Alimentos, University of Sonora, Hermosillo 83100, Sonora, Mexico
| | - José M. Miranda
- Departamento de Química Analítica, Nutrición y Ciencia de los Alimentos, Facultad de Ciencias Veterinarias, Universidad de Santiago de Compostela, 27002 Lugo, Spain
| | - Marcos Trigo
- Departamento de Ciencia y Tecnología de Alimentos, Instituto de Investigaciones Marinas (CSIC), 36208 Vigo, Spain
| | - Francisco Rodríguez-Félix
- Departamento de Investigación y Posgrado en Alimentos, University of Sonora, Hermosillo 83100, Sonora, Mexico
- Correspondence: (F.R.-F.); (S.P.A.)
| | - Santiago P. Aubourg
- Departamento de Ciencia y Tecnología de Alimentos, Instituto de Investigaciones Marinas (CSIC), 36208 Vigo, Spain
- Correspondence: (F.R.-F.); (S.P.A.)
| | - Jorge Barros-Velázquez
- Departamento de Química Analítica, Nutrición y Ciencia de los Alimentos, Facultad de Ciencias Veterinarias, Universidad de Santiago de Compostela, 27002 Lugo, Spain
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Malga JM, Roco T, Silva A, Tabilo-Munizaga G, Pérez-Won M, Aubourg SP. Effect of Rigor Stage and Pressurisation on Lipid Damage, Total Volatile Amine Formation and Autolysis Development in Palm Ruff Stored on Ice. Foods 2023; 12:foods12040799. [PMID: 36832873 PMCID: PMC9957066 DOI: 10.3390/foods12040799] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 02/03/2023] [Accepted: 02/06/2023] [Indexed: 02/17/2023] Open
Abstract
The effect of the rigor stage (pre or post) and previous high-pressure processing (HPP; 450 and 550 MPa for 3 min) was checked during the storage on ice of farmed palm ruff (Seriolella violacea). Fish processed in pre-rigor conditions led to higher and lower levels (p < 0.05) of moisture and lipid contents in chilled fish, respectively, when compared to their counterpart samples processed in the post-rigor stage. Pre-rigor fish showed a higher (p < 0.05) quality level than post-rigor samples according to the assessment of the K value (59.0-92.1 and 70.3-96.3 ranges, respectively), fluorescent compounds (0.29-1.11 and 0.37-1.90 ranges, respectively), free fatty acids (FFA) (15.1-188.0 and 33.8-232.5 g·kg-1 lipids ranges, respectively), and total volatile amines (216.3-387.6 and 217.7-412.2 g·kg-1 muscle ranges, respectively). Pressure-treated fish showed higher (p < 0.05) quality retention than non-treated samples according to the formation of fluorescent compounds (0.29-0.86 and 0.85-1.90 ranges, respectively), FFA (15.1-50.6 and 58.9-223.5 g·kg-1 lipids ranges, respectively), and total volatile amines (216.3-250.3 and 351.1-412.2 g·kg-1 muscle ranges, respectively) and the evolution of the K value (59.0-77.2 and 86.9-96.3 ranges, respectively). The use of pre-rigor fish and previous HPP is recommended for the commercialisation of the current species as a fresh product.
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Affiliation(s)
- José M. Malga
- Department of Food Technology, Instituto de Investigaciones Marinas (CSIC), 36208 Vigo, Spain
| | - Teresa Roco
- Department of Food Engineering, Universidad de La Serena, La Serena 1700000, Chile
| | - Alfonso Silva
- Department of Aquaculture, Faculty of Marine Sciences, Universidad Católica del Norte, Coquimbo 1781421, Chile
| | | | - Mario Pérez-Won
- Department of Food Engineering, Universidad del Bío-Bío, Chillán 3780000, Chile
| | - Santiago P. Aubourg
- Department of Food Technology, Instituto de Investigaciones Marinas (CSIC), 36208 Vigo, Spain
- Correspondence:
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Rodríguez A, Trigo M, Aubourg SP, Medina I. Optimisation of Low-Toxicity Solvent Employment for Total Lipid and Tocopherol Compound Extraction from Patagonian Squid By-Products. Foods 2023; 12:foods12030504. [PMID: 36766033 PMCID: PMC9914702 DOI: 10.3390/foods12030504] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 01/12/2023] [Accepted: 01/18/2023] [Indexed: 01/24/2023] Open
Abstract
The extraction of total lipids and tocopherol compounds from Patagonian squid (Doriteuthis gahi) by-products (viscera, heads, skin, etc.), resulting from squid mantel commercialisation, was studied. An optimisation simplex-lattice design by employing low-toxicity solvents (ethanol, acetone, and ethyl acetate) was carried out taking into account their relative concentrations. The variance analysis of data showed that the quadratic model was statistically significant (p < 0.05); empirical coded equations were obtained as a function of the low-toxicity solvent ratios. The optimised lipid extraction was obtained by employing the 0.642/0.318/0.040 (ethanol/acetone/ethyl acetate) solvent ratio, respectively, leading to an 84% recovery of the total lipids extracted by the traditional procedure. In all extracting systems tested, the presence of α-, γ-, and δ-tocopherol compounds was detected, α-tocopherol being the most abundant. For α-, γ-, and δ-tocopherol compounds, the optimisation process showed that acetone extraction led to the highest concentrations in the lipid extract obtained (2736.5, 36.8, and 2.8 mg·kg-1 lipids, respectively). Taking into account the recovery yield on a by-product basis, the values obtained for the three tocopherols were included in the 88.0-97.7%, 80.0-95.0%, and 25-75% ranges, respectively, when compared to the traditional extraction. This study provides a novel and valuable possibility for α-tocopherol extraction from marine by-products.
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Affiliation(s)
- Alicia Rodríguez
- Department of Food Science and Chemical Technology, Faculty of Chemical and Pharmaceutical Sciences, University of Chile, C/Santos Dumont 964, Santiago 8380000, Chile
| | - Marcos Trigo
- Department of Food Technology, Marine Research Institute (CSIC), c/E. Cabello 6., 36208 Vigo, Spain
| | - Santiago P. Aubourg
- Department of Food Technology, Marine Research Institute (CSIC), c/E. Cabello 6., 36208 Vigo, Spain
- Correspondence: ; Tel.: +34-986-231-930
| | - Isabel Medina
- Department of Food Technology, Marine Research Institute (CSIC), c/E. Cabello 6., 36208 Vigo, Spain
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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11
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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Du Q, Fang C, Qi H, Benjakul S, Aubourg SP, Zhang B. Low-temperature vacuum permeation of sodium tripolyphosphate and trehalose suppresses the denaturation of myofibrillar proteins in peeled shrimp ( Litopenaeus vannamei) during frozen storage. Front Nutr 2022; 9:1012864. [PMID: 36276827 PMCID: PMC9583252 DOI: 10.3389/fnut.2022.1012864] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2022] [Accepted: 09/20/2022] [Indexed: 12/02/2022] Open
Abstract
Phosphates and trehalose are widely accepted additives in animal muscle products. In this study, the effects of pre-soaking with sodium tripolyphosphate (STPP) and trehalose under vacuum permeation (VP) conditions on the physicochemical properties of shrimp muscle were evaluated over 120 d of frozen storage. The results indicate the STPP/trehalose-VP treatments significantly reduced the thawing loss and prevented changes in the texture, myofibrillar protein (MP) content, and Ca2+-ATPase activity of shrimp muscle during frozen storage compared with results of control and individual STPP or trehalose soaking treatments. The histological structure analysis revealed the permeated STPP/trehalose distinctly inhibited the dissociation of muscle fibers and reduced physical damage to connective tissues during storage. Furthermore, analysis of the thermal properties indicated STPP/trehalose treatment increased the Tg’ values of shrimp muscle tissues, likely by restricting the mobility of water molecules in muscle tissues and embedding proteins in the glassy matrix. Thus, the physical destruction caused by ice crystal growth was greatly reduced, due to the absence of water molecules around muscle proteins during frozen storage. Accordingly, the combined STPP/trehalose-VP treatment significantly enhanced the stability of frozen shrimp, and the results support the application of traditional cryoprotective additives. The treated shrimp can be stored at comparatively higher temperatures with limited physicochemical reactions during frozen storage.
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Affiliation(s)
- Qi Du
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Chuangdong Fang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China,Pisa Marine Graduate School, Zhejiang Ocean University, Zhoushan, China,Chuangdong Fang
| | - He Qi
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Thailand
| | - Santiago P. Aubourg
- Consejo Superior de Investigaciones Cientificas (CSIC), Inst Invest Marinas, 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, China,Pisa Marine Graduate School, Zhejiang Ocean University, Zhoushan, China,*Correspondence: Bin Zhang ;
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13
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Aubourg SP, Trigo M, González MJ, Lois S, Medina I. Evolution of lipid damage and volatile amine content in Patagonian squid (
Doryteuthis gahi
) by‐products during frozen storage. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15873] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Santiago P. Aubourg
- Instituto de Investigaciones Marinas (Consejo Superior de Investigaciones Científicas, CSIC) c/E. Cabello, 6 36208 Vigo Spain
| | - Marcos Trigo
- Instituto de Investigaciones Marinas (Consejo Superior de Investigaciones Científicas, CSIC) c/E. Cabello, 6 36208 Vigo Spain
| | - Mª Jesús González
- Instituto de Investigaciones Marinas (Consejo Superior de Investigaciones Científicas, CSIC) c/E. Cabello, 6 36208 Vigo Spain
| | - Salomé Lois
- Instituto de Investigaciones Marinas (Consejo Superior de Investigaciones Científicas, CSIC) c/E. Cabello, 6 36208 Vigo Spain
| | - Isabel Medina
- Instituto de Investigaciones Marinas (Consejo Superior de Investigaciones Científicas, CSIC) c/E. Cabello, 6 36208 Vigo Spain
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14
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Miranda JM, Trigo M, Barros-Velázquez J, Aubourg SP. Antimicrobial Activity of Red Alga Flour ( Gelidium sp.) and Its Effect on Quality Retention of Scomber scombrus during Refrigerated Storage. Foods 2022; 11:foods11070904. [PMID: 35406992 PMCID: PMC8997398 DOI: 10.3390/foods11070904] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 03/17/2022] [Accepted: 03/18/2022] [Indexed: 02/01/2023] Open
Abstract
This study analyzed the antimicrobial effect of aqueous extracts of flour obtained from red alga (Gelidium sp.) both in vitro, against most common food pathogenic and spoilage bacteria, and in a food model system during the chilled storage of Atlantic mackerel (Scomber scombrus). Results of in vitro assays allowed the conclusion that the aqueous flour extracts have antimicrobial activity against Gram-negative bacteria such as Enterobacteriaceae (Escherichia coli, Enterobacter aerogenes, and Klebsiella pneumoniae) and proteobacteria (Vibrio alginolyticus), and against Gram-positive bacteria such as Bacillus cereus and B. subtilis. In the food model study, different concentrations of the flour extract were present in the icing medium, microbial and chemical analyses being carried out in fish muscle at different storage times. An inhibitory effect (p < 0.05) on microbial growth (aerobes, psychrotrophs, Enterobacteriaceae, and proteolytic and lipolytic bacteria) and on chemical quality indices (pH, total volatile amines, and trimethylamine) was concluded. This effect was more pronounced when the flour extract concentration in the ice increased and at advanced storage times. This study provides a first approach to the beneficial use of flour of the alga Gelidium as a new preserving strategy for chilled fish.
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Affiliation(s)
- José M. Miranda
- Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences, University of Santiago de Compostela, 27002 Lugo, Spain; (J.M.M.); (J.B.-V.)
| | - Marcos Trigo
- Department of Food Science and Technology, Marine Research Institute (CSIC), 36208 Vigo, Spain;
| | - Jorge Barros-Velázquez
- Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences, University of Santiago de Compostela, 27002 Lugo, Spain; (J.M.M.); (J.B.-V.)
| | - Santiago P. Aubourg
- Department of Food Science and Technology, Marine Research Institute (CSIC), 36208 Vigo, Spain;
- Correspondence:
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15
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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 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] [What about the content of this article? (0)] [Affiliation(s)] [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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16
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Rodríguez A, Trigo M, Aubourg SP, Medina I. Optimisation of Healthy-Lipid Content and Oxidative Stability during Oil Extraction from Squid ( Illex argentinus) Viscera by Green Processing. Mar Drugs 2021; 19:md19110616. [PMID: 34822487 PMCID: PMC8618224 DOI: 10.3390/md19110616] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2021] [Revised: 10/19/2021] [Accepted: 10/27/2021] [Indexed: 11/16/2022] Open
Abstract
Green extraction was applied to Argentinean shortfin squid (Illex argentinus) viscera, consisting of a wet pressing method including a drying step, mechanic pressing, centrifugation of the resulting slurry, and oil collection. To maximise the oil yield and ω3 fatty acid content and to minimise the oil damage degree, a response surface methodology (RSM) design was developed focused on the drying temperature (45-85 °C) and time (30-90 min). In general, an increase of the drying time and temperature provided an increase in the lipid yield recovery from the viscera. The strongest drying conditions showed a higher recovery than 50% when compared with the traditional chemical method. The docosahexaenoic and eicosapentaenoic acid contents in the extracted oil revealed scarce dependence on drying conditions, showing valuable ranges (149.2-166.5 and 88.7-102.4 g·kg-1 oil, respectively). Furthermore, the values of free fatty acids, peroxides, conjugated dienes, and ω3/ω6 ratio did not show extensive differences by comparing oils obtained from the different drying conditions. Contrary, a polyene index (PI) decrease was detected with increasing drying time and temperature. The RSM analysis indicated that optimised drying time (41.3 min) and temperature (85 °C) conditions would lead to 74.73 g·kg-1 (oil yield), 1.87 (PI), and 6.72 (peroxide value) scores, with a 0.67 desirability value.
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Affiliation(s)
- Alicia Rodríguez
- Department of Food Science and Chemical Technology, Faculty of Chemical and Pharmaceutical Sciences, University of Chile, C/Santos Dumont, 964, Santiago 8380000, Chile;
| | - Marcos Trigo
- Department of Food Technology, Marine Research Institute (CSIC), c/E. Cabello 6, 36208 Vigo, Spain; (M.T.); (I.M.)
| | - Santiago P. Aubourg
- Department of Food Technology, Marine Research Institute (CSIC), c/E. Cabello 6, 36208 Vigo, Spain; (M.T.); (I.M.)
- Correspondence: ; Tel.: +34-986231930
| | - Isabel Medina
- Department of Food Technology, Marine Research Institute (CSIC), c/E. Cabello 6, 36208 Vigo, Spain; (M.T.); (I.M.)
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17
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Aubourg SP. Employment of Flake Ice Systems Including Natural Preservative Compounds for the Quality Enhancement of Chilled Seafood-A Review. Antioxidants (Basel) 2021; 10:antiox10091499. [PMID: 34573131 PMCID: PMC8471806 DOI: 10.3390/antiox10091499] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2021] [Revised: 09/16/2021] [Accepted: 09/17/2021] [Indexed: 11/16/2022] Open
Abstract
Marine species deteriorate rapidly post-mortem as a consequence of a variety of biochemical and microbial breakdown mechanisms. Due to the increasing demand for high-quality fresh seafood, different strategies are now available to retard spoilage for as long as possible. The present study provides an overview of a recently proposed strategy based on the addition of natural compounds to marine species. In this strategy, different kinds of natural preservative compounds are included in the flake-ice medium that is commonly used for chilled storage. Natural sources tested for this purpose include low-molecular-weight organic acids and different kinds of extracts of plants, macroalgae, and by-products resulting from marine species commercialization. The preservative action of such treatments is analyzed according to the effect on different deteriorative mechanisms (i.e., lipid hydrolysis, oxidation, and microbial activity development), as well as on the resulting sensory acceptability and shelf-life time. The basic objective of this review is to provide an overview concerning the positive effect that the presence in an icing system of natural preserving compounds may have on the quality of chilled marine species. Furthermore, various potential avenues are proposed to develop the practical and commercial employment of this technological strategy.
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Affiliation(s)
- Santiago P Aubourg
- Department of Food Science and Technology, Marine Research Institute (CSIC), Calle Eduardo Cabello, 6, 36208 Vigo, Spain
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18
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Aubourg SP, Trigo M, Prego R, Cobelo-García A, Medina I. Nutritional and Healthy Value of Chemical Constituents Obtained from Patagonian Squid ( Doryteuthis gahi) By-Products Captured at Different Seasons. Foods 2021; 10:foods10092144. [PMID: 34574251 PMCID: PMC8465112 DOI: 10.3390/foods10092144] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2021] [Revised: 09/01/2021] [Accepted: 09/07/2021] [Indexed: 11/16/2022] Open
Abstract
This study focuses on the extraction of nutritional and healthy constituents of whole by-products resulting from the commercialisation of Patagonian squid (Doriteuthis gahi). By-products corresponding to squid individuals captured at different seasons were comparatively analysed for proximate composition, lipid classes content, fatty acid (FA) profile, and macroelement and trace element composition. As a result, moisture, lipid, protein, and ash values were included in the ranges 829.0-842.8, 17.5-21.8, 106.0-123.7, and 9.3-13.3 g·kg-1 by-products, respectively. Phospholipids showed to be the most abundant lipid class (359.2-463.5 g·kg-1 lipids), while triacylglycerols were only present in a 9.5-13.1 g·kg-1 lipids range. Valuable levels were detected for α-tocopherol (539.6-973.3 mg·kg-1 lipids), polyunsaturated fatty acids (PUFA; 50.5-52.6 g·100 g-1 FA), ω3 PUFA (47.0-48.6 g·100 g-1 FA), PUFA/saturated FA ratio (1.4-1.6), and ω3/ω6 ratio (12.1-13.4). Among macroelements, S, P, and Na showed to be more abundant than K, Mg, and Ca. Profitable levels of Co, Cu, Fe, Mn, Se, and Zn were detected in all kinds of individuals. In spite of content variations found as a result of the capture season of Patagonian squid individuals, whole by-products of this cephalopod species can be considered as a profitable source to provide the food and pharmaceutical industries with useful value-added constituents.
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Affiliation(s)
- Santiago P. Aubourg
- Department of Food Technology, Marine Research Institute (CSIC), c/E. Cabello 6, 36208 Vigo, Spain; (M.T.); (I.M.)
- Correspondence: ; Tel.: +34-986-231-930; Fax: +34-986-292-762
| | - Marcos Trigo
- Department of Food Technology, Marine Research Institute (CSIC), c/E. Cabello 6, 36208 Vigo, Spain; (M.T.); (I.M.)
| | - Ricardo Prego
- Department of Oceanography, Marine Research Institute (CSIC), c/E. Cabello 6, 36208 Vigo, Spain; (R.P.); (A.C.-G.)
| | - Antonio Cobelo-García
- Department of Oceanography, Marine Research Institute (CSIC), c/E. Cabello 6, 36208 Vigo, Spain; (R.P.); (A.C.-G.)
| | - Isabel Medina
- Department of Food Technology, Marine Research Institute (CSIC), c/E. Cabello 6, 36208 Vigo, Spain; (M.T.); (I.M.)
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19
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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20
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Miranda JM, Zhang B, Barros-Velázquez J, Aubourg SP. Preservative Effect of Aqueous and Ethanolic Extracts of the Macroalga Bifurcaria bifurcata on the Quality of Chilled Hake ( Merluccius merluccius). Molecules 2021; 26:3774. [PMID: 34205746 PMCID: PMC8235199 DOI: 10.3390/molecules26123774] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2021] [Revised: 06/14/2021] [Accepted: 06/17/2021] [Indexed: 12/14/2022] Open
Abstract
This work addressed the preservative behaviour of different icing media containing extracts from the alga Bifurcaria bifurcata. A comparative study of the antimicrobial and antioxidant effects of aqueous and ethanolic extracts of this macroalga was carried out. Whole hake (Merluccius merluccius) pieces were stored in ice containing either kind of extract and analysed for quality changes throughout a 13-day storage period. A progressive loss of microbial and biochemical quality was detected in all batches as chilling time increased. A significant inhibitory effect (p < 0.05) on microbial activity could be observed as a result of including the aqueous (lowering of psychrotrophic and lipolytic counts and pH value) and ethanolic (lowering of psychrotrophic and lipolytic counts) extracts. Additionally, both kinds of extract led to a substantial inhibition (p < 0.05) in the lipid hydrolysis rate (formation of free fatty acids), greater in the case of the batch containing ethanolic extract. Concerning lipid oxidation, a similar inhibitory effect (p < 0.05) on the formation of secondary compounds (thiobarbituric acid substances) was noticed in fish specimens corresponding to both alga extracts; however, more (p < 0.05) peroxide formation was detected in fish corresponding to the ethanolic extract batch. A preservative effect can be concluded for both kinds of extract; this effect agrees with previous studies reporting the presence of hydrophilic and lipophilic bioactive compounds in B. bifurcata.
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Affiliation(s)
- José M. Miranda
- Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences, University of Santiago de Compostela, Avenida Carvallo Calero, s/n, 27002 Lugo, Spain; (J.M.M.); (J.B.-V.)
| | - Bin Zhang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, No 1, Haida South Road, 1, Lincheng Changzhi, Zhoushan 316022, China;
| | - Jorge Barros-Velázquez
- Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences, University of Santiago de Compostela, Avenida Carvallo Calero, s/n, 27002 Lugo, Spain; (J.M.M.); (J.B.-V.)
| | - Santiago P. Aubourg
- Department of Food Science and Technology, Marine Research Institute (CSIC), c/E. Cabello 6, 36208 Vigo, Spain
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21
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Shui SS, Yao H, Jiang ZD, Benjakul S, Aubourg SP, Zhang B. The differences of muscle proteins between neon flying squid (Ommastrephes bartramii) and jumbo squid (Dosidicus gigas) mantles via physicochemical and proteomic analyses. Food Chem 2021; 364:130374. [PMID: 34147869 DOI: 10.1016/j.foodchem.2021.130374] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 04/26/2021] [Accepted: 06/13/2021] [Indexed: 10/21/2022]
Abstract
Neon flying squid (OB) and jumbo squid (DG) mantles were evaluated to reveal the similarities and differences in their physicochemical features and protein abundances. Microstructural results indicated that the OB mantle exhibited numerous myofibril fragments and disordered microstructures after frozen storage compared with DG tissues. Chemical analysis suggested that freezing resulted in a rapid decrease in myofibrillar protein (MP) content, Ca2+-ATPase activity, and total sulfhydryl content, and promoted the increase in carbonyl content of MPs in both OB and DG. While, DG presented better MP stability than OB muscle after 120 days of frozen storage. Label-free proteomic analysis detected 24 down- and 33 up-regulated differentially abundant proteins (DAPs) in OB and DG mantles. Identified DAPs including isocitrate dehydrogenase and malic enzyme initiated a rapid decrease in the MP properties in OB samples. Moreover, DAPs were related to cytoskeleton function, including paramyosin, tropomyosin, and troponin C, which improved the stability of DG in response to freezing-induced changes.
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Affiliation(s)
- Shan-Shan Shui
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Hui Yao
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Ze-Dong Jiang
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Songkhla 90112, Thailand
| | - Santiago P Aubourg
- Department of Food Technology, Marine Research Institute (CSIC), Vigo 36208, 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.
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22
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Lin HM, Qi XE, Shui SS, Benjakul S, Aubourg SP, Zhang B. Label-free proteomic analysis revealed the mechanisms of protein oxidation induced by hydroxyl radicals in whiteleg shrimp (Litopenaeus vannamei) muscle. Food Funct 2021; 12:4337-4348. [PMID: 33881120 DOI: 10.1039/d1fo00380a] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
The oxidative effects of hydroxyl radicals derived from a FeCl3/ascorbic acid/H2O2 system on the stability of muscle proteins in peeled shrimp (Litopenaeus vannamei) were investigated. Physicochemical analysis indicated negative effects on the color (a* value), springiness, and pH of shrimp muscle, which appeared to be significantly exacerbated by higher concentrations of generated hydroxyl radicals when compared with the control. The microstructural results confirmed that a radical attack induced the incompact structure and disintegrated myofibers, thereby leading to weakened connective tissues and decreased stability of muscle proteins. Furthermore, label-free proteomic analysis revealed several differentially abundant proteins (DAPs) (i.e., ribosomal protein subunits, putative cytoskeleton proteins, and ion-binding proteins), which were detected and identified in oxidation-treated shrimp when compared with the control. The gene ontology (GO) and eukaryotic clusters of orthologous group (KOG) analyses further confirmed that the active hydroxyl radicals attacked vulnerable amino acids, modified peptide chains, and/or protein structures and/or conformations, which were responsible for a significant decrease in the muscle texture and stability of proteins in oxidation-treated shrimp. This study provides novel insight into the molecular mechanisms of muscle protein changes during oxidation development.
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Affiliation(s)
- Hui-Min Lin
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, China.
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23
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Prego R, Fidalgo LG, Saraiva JA, Vázquez M, Aubourg SP. Impact of prior high-pressure processing on lipid damage and volatile amines formation in mackerel muscle subjected to frozen storage and canning. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.109957] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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24
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Prego R, Vázquez M, Cobelo-García A, Aubourg SP. Macroelements and Trace Elements Content in Brine-Canned Mackerel ( Scomber colias) Subjected to High-Pressure Processing and Frozen Storage. Foods 2020; 9:E1868. [PMID: 33333802 PMCID: PMC7765249 DOI: 10.3390/foods9121868] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2020] [Revised: 12/09/2020] [Accepted: 12/12/2020] [Indexed: 11/16/2022] Open
Abstract
This study analysed the effect of prior high-pressure processing (HPP; 200-600 MPa, 2 min), freezing (-30 °C, 48 h), and frozen storage (-18 °C, 6 months) on the macroelement and trace element content in brine-canned mackerel (Scomber colias). Most elements (Na, Ca, Ba, Mn, Fe, Cu, Cd, Sn, As, S, and Se) showed an increased (p < 0.05) presence in mackerel muscle canned after freezing. A content increase (p < 0.05) was also observed for Na and Sn if prior frozen storage was also applied; on the contrary, Ca, Ba, Mn, Fe, Cd, S, and Se showed a content decrease (p < 0.05) as a result of such storage. Freezing, frozen storage, and canning led to lower values (p < 0.05) in canned fish for K, Mg, Pb, and P. Prior HPP led to relevant content decreases (p < 0.05) for K, Mg, Ca, Ba, Mn, Fe, Pb, and P contents in fish canned after the freezing step; HPP provoked additional decreases (p < 0.05) in Ca, Ba, and Mn levels in samples corresponding to 6-month frozen storage. On the contrary, prior HPP led to marked increases (p < 0.05) for Cd, S, and Se contents in all canned samples. Content changes are explained on the basis of modifications of other constituents and liquor losses from muscle.
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Affiliation(s)
- Ricardo Prego
- Department of Oceanography, Marine Research Institute (CSIC), 36208 Vigo, Spain; (R.P.); (A.C.-G.)
| | - Manuel Vázquez
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, 27002 Lugo, Spain;
| | - Antonio Cobelo-García
- Department of Oceanography, Marine Research Institute (CSIC), 36208 Vigo, Spain; (R.P.); (A.C.-G.)
| | - Santiago P. Aubourg
- Department of Food Technology, Marine Research Institute (CSIC), 36208 Vigo, Spain
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25
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Shui SS, Qi H, Shaimaa H, Aubourg SP, Zhang B. Kappa-carrageenan and its oligosaccharides maintain the physicochemical properties of myofibrillar proteins in shrimp mud (Xia-Hua) during frozen storage. J Food Sci 2020; 86:140-148. [PMID: 33249562 DOI: 10.1111/1750-3841.15547] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2020] [Revised: 11/03/2020] [Accepted: 11/08/2020] [Indexed: 01/09/2023]
Abstract
As a popular hot-pot ingredient, Chinese-style shrimp mud (Xia-Hua) is usually transported and stored frozen. However, frozen storage leads to decreased quality of Xia-Hua products caused by the variations in physicochemical and functional properties of myofibrillar proteins (MPs). Κ-carrageenan and its oligosaccharides are reported as antioxidants and antifreeze and can stabilize proteins in whole shrimp, but their effects on MPs in Xia-Hua remain poorly understood. Compared to the control and Na4 P2 O7 treatments, the physicochemical properties of MPs in κ-carrageenan and its oligosaccharides-incorporated Xia-Hua were evaluated during 120 days of frozen storage. The results showed that cold stress increased the susceptibility of MPs to denaturation and oxidation during frozen storage. Carrageenan oligosaccharides maintained the turbidity, emulsifying activity, stability, and foaming capacity of MPs. Oxidation analysis showed that the incorporation of carrageenan oligosaccharides significantly retarded the rapid decrease of Ca2+ -ATPase activity, total sulphydryl and active sulphydryl contents, and also effectively inhibited the increases of carbonyl content and surface hydrophobicity of MPs. Thermal stability results confirmed that the oligosaccharides improved the denaturation temperature and enthalpy of MPs compared to the control, Na4 P2 O7 , and carrageenan treatments. This study suggests that κ-carrageenan and its oligosaccharides maintain the properties of MPs in Xia-Hua during frozen storage. PRACTICAL APPLICATION: The cryoprotection and antioxidant effects of carrageenan oligosaccharides on the stability of MPs in frozen shrimp mud can be used to extend the shelf-life and maintain the quality of frozen Xia-Hua products. Furthermore, it can drive the development of aquatic product health industry, improve the quality and safety of aquatic products, reduce the occurrence of public food safety incidents, and maintain social stability.
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Affiliation(s)
- Shan-Shan Shui
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, China
| | - He Qi
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, China
| | - Hatab Shaimaa
- Faculty of Environmental Agricultural Science, Arish University, Arish, 45516, Egypt.,Faculty of Organic Agriculture, Heliopolis University, Cairo, 11785, Egypt
| | - Santiago P Aubourg
- Dept Tecnol Alimentos, Consejo Superior de Investigaciones Cientificas (CSIC), Inst Invest Marinas, Vigo, 08225, 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
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26
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Aubourg SP, Trigo M, Martínez B, Rodríguez A. Effect of Prior Chilling Period and Alga-Extract Packaging on the Quality of a Canned Underutilised Fish Species. Foods 2020; 9:E1333. [PMID: 32967384 PMCID: PMC7555871 DOI: 10.3390/foods9091333] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2020] [Revised: 09/10/2020] [Accepted: 09/18/2020] [Indexed: 12/04/2022] Open
Abstract
The effect of a prior chilling period and an alga extract packaging on the quality of a canned underutilised mackerel species (Scomber colias) was investigated. For this different chilling times (0, 4 and 9 days) were taken into account and three concentrations of aqueous extracts of the macroalga Fucus spiralis were tested in a brine-packaging medium. Chemical changes related to quality were analysed after 3 months of canned storage. A substantial increase (p < 0.05) in free fatty acid content was observed in canned fish by increasing the chilling time; however, alga extract presence in the packaging medium led to decreased mean values. Concerning lipid oxidation development, an increased chilling time led to higher values (p < 0.05) of thiobarbituric acid index and fluorescent compounds formation; remarkably, an increased presence of alga extract led to a higher (p < 0.05) peroxide retention and lower (p < 0.05) fluorescent compounds content. Average colour L* and a* values showed a decrease and an increase, respectively, with chilling time; however, such changes were minimised with the alga extract content in the packaging system. Trimethylamine content revealed a marked increase as a result of the sterilisation step, but no influence (p > 0.05) of the chilling time or the alga-packaging medium could be implied.
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Affiliation(s)
- Santiago P. Aubourg
- Department of Food Technology, Marine Research Institute (CSIC), C/Eduardo Cabello, 6. 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;
| | - Alicia Rodríguez
- Department of Food Science and Chemical Technology, Faculty of Chemical and Pharmaceutical Sciences, University of Chile, C/Santos Dumont 964, Santiago 8380000, Chile;
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27
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Carrera M, Fidalgo LG, Vázquez M, Saraiva JA, Aubourg SP. Comparative effect of a previous 150-MPa treatment on the quality loss of frozen hake stored at different temperatures. J Sci Food Agric 2020; 100:4245-4251. [PMID: 32378206 DOI: 10.1002/jsfa.10465] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/20/2019] [Revised: 04/30/2020] [Accepted: 05/06/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND This study addresses the quality loss of European hake (Merluccius merluccius) during frozen storage. Its objective was to comparatively analyse the effect of a previous high-pressure processing (HPP) (150 MPa for 2 min) when different storage temperatures (-10, -18 and -30 °C) were employed. RESULTS Most chemical quality indices (trimethylamine, TMA; dimethylamine, DMA, formaldehyde, FA; free fatty acids, FFAs) provided a marked content increase with freezing and frozen storage time, values being higher by increasing the storage temperature. Previous HPP led to an inhibitory (P < 0.05) effect on the TMA, DMA, FA and FFA formation in frozen fish kept at -10 and -18 °C, the preservative effect being higher at the highest temperature tested; however, in agreement to the low damage development, no effect could be proved on samples stored at -30 °C. Concerning lipid oxidation, peroxides formation was found low, although a slight increasing effect (P < 0.05) was implied in fish corresponding to all temperatures as a result of the previous HPP; furthermore, an inhibitory effect (P < 0.05) on fluorescent compounds formation (tertiary lipid oxidation) was evident after freezing and at month 9 for -10 °C samples. CONCLUSION It is concluded that a 150-MPa high-pressure treatment may inhibit the formation of degradative molecules such as DMA, FA, TMA and FFAs during the frozen storage at -18 °C (maximum recommended) and -10 °C. However, results have indicated that lowering the storage temperature showed to be more effective than the current HPP (150 MPa for 2 min). © 2020 Society of Chemical Industry.
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Affiliation(s)
- Mónica Carrera
- Department of Food Technology, Marine Research Institute (CSIC), Vigo, Spain
| | - Liliana G Fidalgo
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
- Department of Applied Technologies and Sciences, School of Agriculture, Polytechnic Institute of Beja, Beja, Portugal
| | - Manuel Vázquez
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Lugo, Spain
| | - Jorge A Saraiva
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Santiago P Aubourg
- Department of Food Technology, Marine Research Institute (CSIC), Vigo, Spain
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28
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Sieiro P, Otero J, Aubourg SP. Biochemical Composition and Energy Strategy Along the Reproductive Cycle of Female Octopus vulgaris in Galician Waters (NW Spain). Front Physiol 2020; 11:760. [PMID: 32760287 PMCID: PMC7373806 DOI: 10.3389/fphys.2020.00760] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2020] [Accepted: 06/11/2020] [Indexed: 11/26/2022] Open
Abstract
The common octopus, Octopus vulgaris, has a short life cycle, growing rapidly to maturity, spawning once, and characterized by an asynchronic oocyte development and a synchronic ovulation dying after breeding. This species has a protein and amino acid metabolism and it is usually defined as an income breeder. However, most biochemical studies lack an examination of the whole reproductive cycle, in particular the spawning process. We here studied the biochemical changes and determined the energy strategy along reproduction in female O. vulgaris, and found that proteins were the main energy reserve, primarily located in the body muscle when sexually maturing and decreasing during breeding. Lipids were also an important source of energy in the ovary and digestive gland and decreased during breeding too. By contrast, glycogen had a minor contribution to the energy content and was the unique compound that increased in spawning and post-spawning females. Additionally, the most abundant fatty acids (FA) in all tissues were 16:0, 18:0, 20:1n9, 20:4n6 (ARA), 20:5n3 (EPA) and 22:6n3 (DHA), with a clear predominance of long-chain polyunsaturated FA. The FA profile of mature ovaries was compared with other life stages finding similitudes with eggs, hatchlings and juveniles but considerable differences with paralarvae which showed higher DHA/ARA and EPA/ARA ratios. Therefore, we found important biochemical changes along the reproductive cycle that determined the energetic signature in each tissue, though no significant energy trade-offs between tissues were found, suggesting that, on the one hand, female O. vulgaris obtained energy directly from food accumulated simultaneously in the somatic and reproductive tissues during sexual maturation. However, an energy reallocation from somatic to reproductive growth would occur once vitellogenesis has started, so that the rate at which body growths would decrease in favor of ovary growth. On the other hand, during breeding, a general decrease in the energy content occurred in all tissues, so that the ovary would be responsible for the spawning success, whereas muscle tissues and digestive gland would independently supply the energy needed for the body maintenance safeguarding the female survival needed for the maternal care.
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Affiliation(s)
- Pilar Sieiro
- Campus do Mar (Doctoral Program DoMAR), Universidade de Vigo, Vigo, Spain
| | - Jaime Otero
- Departamento de Oceanografía, Instituto de Investigaciones Marinas (CSIC), Vigo, Spain
| | - Santiago P Aubourg
- Departamento de Tecnología de Alimentos, Instituto de Investigaciones Marinas (CSIC), Vigo, Spain
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29
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Zhang B, Mao JL, Yao H, Aubourg SP. Label-free based proteomics analysis of protein changes in frozen whiteleg shrimp (Litopenaeus vannamei) pre-soaked with sodium trimetaphosphate. Food Res Int 2020; 137:109455. [PMID: 33233131 DOI: 10.1016/j.foodres.2020.109455] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2020] [Revised: 05/27/2020] [Accepted: 06/15/2020] [Indexed: 12/19/2022]
Abstract
Muscle proteins in peeled shrimp (Litopenaeus vannamei) are known to be unstable and prone to denaturation affected by freezing and frozen storage. In this study, label-free proteomics were performed to explore the stabilization of frozen (30 days at -18 °C) shrimp muscle proteins when a pre-soaking treatment with distilled water (DW)- or sodium trimetaphosphate (ST) was applied; comparison to fresh samples (FS) was carried out. In total, 163 differentially abundant proteins (DAPs) were down-regulated in DW batch when compared to FS, these including ribosomal proteins, actins, myosin, paramyosin, myosin heavy chains, and tropomyosin; interestingly, most of these DAPs (181 proteins) were up-regulated in ST batch when compared to DW shrimp, mainly due to the incorporation of ST into muscle tissues. The results revealed the decreased protein degradation resulting from the reduced damage from ice-crystal growth. Gene ontology (GO) analysis suggested that these DAPs were mainly involved in catalytic activity, binding, and metabolic processes. Kyoto encyclopedia of genes and genomes (KEGG) results indicated that many pathways, including phototransduction, metabolic, and ribosomal pathways that interacted with phosphoglycerate mutase, actins, and ribosomal proteins were altered. Additionally, Eukaryotic clusters of orthologous group (KOG) results confirmed that incorporated ST maintained the stability of these DAPs in shrimp muscle, especially for cytoskeleton proteins, and retarded the degradation of muscle proteins during frozen storage.
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Affiliation(s)
- Bin Zhang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, PR China.
| | - Jun-Long Mao
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, PR China
| | - Hui Yao
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, PR China
| | - Santiago P Aubourg
- Consejo Superior de Investigaciones Cientificas (CSIC), Inst Invest Marinas, Spain.
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30
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Stejskal N, Miranda JM, Martucci JF, Ruseckaite RA, Barros-Velázquez J, Aubourg SP. Quality Enhancement of Refrigerated Hake Muscle by Active Packaging with a Protein Concentrate from Spirulina platensis. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02468-z] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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31
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Fidalgo LG, Saraiva JA, Aubourg SP, Vázquez M. Changes on enzymatic activity and on sarcoplasmic and myofibrillar proteins of frozen‐stored hake (
Merluccius merluccius
) pre‐treated by high pressure. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14395] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Liliana G. Fidalgo
- QOPNA & LAQV‐REQUIMTE Department of Chemistry University of Aveiro Aveiro 3810‐193 Portugal
| | - Jorge A. Saraiva
- QOPNA & LAQV‐REQUIMTE Department of Chemistry University of Aveiro Aveiro 3810‐193 Portugal
| | - Santiago P. Aubourg
- CSIC (Department of Food Technology Instituto de Investigaciones Marinas) Vigo 36208 Spain
| | - Manuel Vázquez
- Department of Analytical Chemistry Faculty of Veterinary Science University of Santiago de Compostela Lugo 27002 Spain
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32
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Perez-Won M, Lemus-Mondaca R, Herrera-Lavados C, Reyes JE, Roco T, Palma-Acevedo A, Tabilo-Munizaga G, Aubourg SP. Combined Treatments of High Hydrostatic Pressure and CO 2 in Coho Salmon ( Oncorhynchus kisutch): Effects on Enzyme Inactivation, Physicochemical Properties, and Microbial Shelf Life. Foods 2020; 9:E273. [PMID: 32138171 PMCID: PMC7143631 DOI: 10.3390/foods9030273] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2020] [Revised: 02/22/2020] [Accepted: 02/28/2020] [Indexed: 11/17/2022] Open
Abstract
This study focused on applying different high hydrostatic pressure + carbon dioxide (HHP + CO2) processing conditions on refrigerated (4 °C, 25 days) farmed coho salmon (Oncorhynchus kisutch) to inactivate endogenous enzymes (protease, lipase, collagenase), physicochemical properties (texture, color, lipid oxidation), and microbial shelf life. Salmon fillets were subjected to combined HHP (150 MPa/5 min) and CO2 (50%, 70%, 100%). Protease and lipase inactivation was achieved with combined HHP + CO2 treatments in which lipase activity remained low as opposed to protease activity during storage. Collagenase activity decreased approximately 90% during storage when applying HHP + CO2. Combined treatments limited the increase in spoilage indicators, such as total volatile amines and trimethylamine. The 150 MPa + 100% CO2 treatment was the most effective at maintaining hardness after 10 days of storage. Combined treatments limited HHP-induced color change and reduced the extent of changes caused by storage compared with the untreated sample. Microbial shelf life was extended by the CO2 content and not by the HHP treatments; this result was related to an increased lag phase and decreased growth rate. It can be concluded that combining HHP and CO2 could be an effective method of inactivating endogenous enzymes and extend salmon shelf life.
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Affiliation(s)
- Mario Perez-Won
- Department of Food Engineering, Universidad del Bío-Bío, Av. Andrés Bello 720, Chillán 3780000, Chile; (C.H.-L.); (J.E.R.); (A.P.-A.); (G.T.-M.)
| | - Roberto Lemus-Mondaca
- Department of Food Science and Chemical Technology, Universidad de Chile, Santos Dumont 964, Independencia, Santiago 8380000, Chile;
| | - Carolina Herrera-Lavados
- Department of Food Engineering, Universidad del Bío-Bío, Av. Andrés Bello 720, Chillán 3780000, Chile; (C.H.-L.); (J.E.R.); (A.P.-A.); (G.T.-M.)
| | - Juan E. Reyes
- Department of Food Engineering, Universidad del Bío-Bío, Av. Andrés Bello 720, Chillán 3780000, Chile; (C.H.-L.); (J.E.R.); (A.P.-A.); (G.T.-M.)
| | - Teresa Roco
- Department of Food Engineering, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1700000, Chile;
| | - Anais Palma-Acevedo
- Department of Food Engineering, Universidad del Bío-Bío, Av. Andrés Bello 720, Chillán 3780000, Chile; (C.H.-L.); (J.E.R.); (A.P.-A.); (G.T.-M.)
| | - Gipsy Tabilo-Munizaga
- Department of Food Engineering, Universidad del Bío-Bío, Av. Andrés Bello 720, Chillán 3780000, Chile; (C.H.-L.); (J.E.R.); (A.P.-A.); (G.T.-M.)
| | - Santiago P. Aubourg
- Department of Food Technology, Instituto de Investigaciones Marinas (CSIC), 36208 Vigo, Spain;
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Carrera M, Ezquerra-Brauer JM, Aubourg SP. Characterization of the Jumbo Squid ( Dosidicus gigas) Skin By-Product by Shotgun Proteomics and Protein-Based Bioinformatics. Mar Drugs 2019; 18:md18010031. [PMID: 31905758 PMCID: PMC7024357 DOI: 10.3390/md18010031] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2019] [Revised: 12/19/2019] [Accepted: 12/26/2019] [Indexed: 12/16/2022] Open
Abstract
Jumbo squid (Dosidicus gigas) is one of the largest cephalopods, and represents an important economic fishery in several regions of the Pacific Ocean, from southern California in the United States to southern Chile. Large and considerable discards of this species, such as skin, have been reported to constitute an important source of potential by-products. In this paper, a shotgun proteomics approach was applied for the first time to the characterization of the jumbo squid (Dosidicus gigas) skin proteome. A total of 1004 different peptides belonging to 219 different proteins were identified. The final proteome compilation was investigated by integrated in-silico studies, including gene ontology (GO) term enrichment, pathways, and networks studies. Potential new valuable bioactive peptides such as antimicrobial, bioactive collagen peptides, antihypertensive and antitumoral peptides were predicted to be present in the jumbo squid skin proteome. The integration of the global proteomics results and the bioinformatics analysis of the jumbo squid skin proteome show a comprehensive knowledge of this fishery discard and provide potential bioactive peptides of this marine by-product.
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Affiliation(s)
- Mónica Carrera
- Department of Food Technology, Marine Research Institute (IIM), Spanish National Research Council (CSIC), 36208 Vigo, Pontevedra, Spain;
- Correspondence: ; Tel.: +34-986-231930; Fax: +34-986-292762
| | | | - Santiago P. Aubourg
- Department of Food Technology, Marine Research Institute (IIM), Spanish National Research Council (CSIC), 36208 Vigo, Pontevedra, Spain;
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34
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Oucif H, Benaissa M, Ali Mehidi S, Prego R, Aubourg SP, Abi-Ayad SMEA. Chemical Composition and Nutritional Value of Different Seaweeds from the West Algerian Coast. Journal of Aquatic Food Product Technology 2019. [DOI: 10.1080/10498850.2019.1695305] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Hanane Oucif
- Laboratory of Aquaculture and Bioremediation, Department of Biotechnology, Faculty of Natural and Life Sciences (Campus I.G.M.O.), University Oran 1 Ahmed Ben Bella, Oran, Algeria
- Department of Biology, Institute of Exact Sciences and Natural and Life Sciences, University Centre Ahmed Zabana of Relizane, Relizane, Algeria
| | - Miloud Benaissa
- Department of Biology, Institute of Exact Sciences and Natural and Life Sciences, University Centre Ahmed Zabana of Relizane, Relizane, Algeria
| | - Smaïl Ali Mehidi
- Laboratory of Aquaculture and Bioremediation, Department of Biotechnology, Faculty of Natural and Life Sciences (Campus I.G.M.O.), University Oran 1 Ahmed Ben Bella, Oran, Algeria
| | - Ricardo Prego
- Department of Oceanography, Instituto de Investigaciones Marinas (CSIC), Vigo, Spain
| | - Santiago P. Aubourg
- Department of Food Science and Technology, Instituto de Investigaciones Marinas (CSIC), Vigo, Spain
| | - Sidi-Mohammed El-Amine Abi-Ayad
- Laboratory of Aquaculture and Bioremediation, Department of Biotechnology, Faculty of Natural and Life Sciences (Campus I.G.M.O.), University Oran 1 Ahmed Ben Bella, Oran, Algeria
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35
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Fidalgo LG, Castro R, Trigo M, Aubourg SP, Delgadillo I, Saraiva JA. Quality of Fresh Atlantic Salmon (Salmo salar) Under Hyperbaric Storage at Low Temperature by Evaluation of Microbial and Physicochemical Quality Indicators. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02346-3] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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36
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Barbosa RG, Trigo M, Campos CA, Aubourg SP. Preservative Effect of Algae Extracts on Lipid Composition and Rancidity Development in Brine‐Canned Atlantic Chub Mackerel (
Scomber colias
). EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201900129] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Roberta G. Barbosa
- Departamento de Ciência e Tecnología de AlimentosUniversidade Federal de Santa Catarina (UFSC). FlorianópolisSCBrasil
- Departamento de Tecnología de AlimentosInstituto de Investigaciones Marinas (CSIC)c/ Eduardo Cabello6. VigoSpain
| | - Marcos Trigo
- Departamento de Tecnología de AlimentosInstituto de Investigaciones Marinas (CSIC)c/ Eduardo Cabello6. VigoSpain
| | - Carmen A. Campos
- Universidad de Buenos AiresFacultad de Ciencias Exactas y NaturalesDepartamento de IndustriasBuenos AiresArgentina
- CONICET‐Universidad de Buenos AiresInstituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ)Buenos AiresArgentina
| | - Santiago P. Aubourg
- Departamento de Tecnología de AlimentosInstituto de Investigaciones Marinas (CSIC)c/ Eduardo Cabello6. VigoSpain
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37
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Dovale-Rosabal G, Rodríguez A, Contreras E, Ortiz-Viedma J, Muñoz M, Trigo M, Aubourg SP, Espinosa A. Concentration of EPA and DHA from Refined Salmon Oil by Optimizing the Urea⁻Fatty Acid Adduction Reaction Conditions Using Response Surface Methodology. Molecules 2019; 24:molecules24091642. [PMID: 31027319 PMCID: PMC6539647 DOI: 10.3390/molecules24091642] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2019] [Revised: 04/18/2019] [Accepted: 04/20/2019] [Indexed: 01/30/2023] Open
Abstract
This research focused on obtaining eicosapentaenoic acid (EPA, 20:5 n-3) and docosahexaenoic acid (DHA, 22:6 n-3) (EPA+DHA) concentrates from refined commercial salmon oil (RCSO). Independent variables of the complexation process were optimized by means of the application of response surface methodology (RSM) in order to obtain the maximum content of such fatty acids (FAs). As a result of employing the optimized conditions for all the variables (6.0, urea:FA content ratio; -18.0 °C, crystallization temperature; 14.80 h, crystallization time; 500 rpm, stirring speed), high contents of EPA and DHA could be obtained from RCSO, achieving increases of 4.1 and 7.9 times in the concentrate, with values of 31.20 and 49.31 g/100 g total FA, respectively. Furthermore, a 5.8-time increase was observed for the EPA + DHA content, which increased from 13.78 to 80.51 g/100 g total FA. It is concluded that RCSO can be transformed into a profitable source of EPA and DHA (EPA+DHA), thus leading to a product with higher commercial value.
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Affiliation(s)
- Gretel Dovale-Rosabal
- Department of Food Science and Chemical Technology, Faculty of Chemical and Pharmaceutical Sciences, Santos Dumont 964, University of Chile, Santiago 8380000, Chile.
| | - Alicia Rodríguez
- Department of Food Science and Chemical Technology, Faculty of Chemical and Pharmaceutical Sciences, Santos Dumont 964, University of Chile, Santiago 8380000, Chile.
| | - Elyzabeth Contreras
- Department of Food Science and Chemical Technology, Faculty of Chemical and Pharmaceutical Sciences, Santos Dumont 964, University of Chile, Santiago 8380000, Chile.
| | - Jaime Ortiz-Viedma
- Department of Food Science and Chemical Technology, Faculty of Chemical and Pharmaceutical Sciences, Santos Dumont 964, University of Chile, Santiago 8380000, Chile.
| | - Marlys Muñoz
- Department of Food Science and Chemical Technology, Faculty of Chemical and Pharmaceutical Sciences, Santos Dumont 964, University of Chile, Santiago 8380000, Chile.
| | - Marcos Trigo
- Department of Food Technology, Marine Research Institute (CSIC), Eduardo Cabello, 6, 36208 Vigo, Spain.
| | - Santiago P Aubourg
- Department of Food Technology, Marine Research Institute (CSIC), Eduardo Cabello, 6, 36208 Vigo, Spain.
| | - Alejandra Espinosa
- Department of Medical Technology, School of Medicine, University of Chile, Santiago 8380000, Chile.
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Ezquerra‐Brauer JM, Aubourg SP. Recent trends for the employment of jumbo squid (
Dosidicus gigas
) by‐products as a source of bioactive compounds with nutritional, functional and preservative applications: a review. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14067] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Josafat Marina Ezquerra‐Brauer
- Departamento de Investigación y Posgrado en Alimentos University of Sonora C/ Luis Encinas, PO Box 1658 C. P. 83000 Hermosillo Sonora Mexico
| | - Santiago P. Aubourg
- Department of Food Technology Marine Research Institute (CSIC) C/ Eduardo Cabello, 6 36208 Vigo Spain
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39
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Trigo M, Rodríguez A, Dovale G, Pastén A, Vega-Gálvez A, Aubourg SP. The effect of glazing based on saponin-free quinoa (Chenopodium quinoa) extract on the lipid quality of frozen fatty fish. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.08.031] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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40
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Miranda JM, Carrera M, Pastén A, Vega‐Gálvez A, Barros‐Velázquez J, Aubourg SP. The Impact of Quinoa (
Chenopodium quinoa
Willd.) Ethanolic Extracts in the Icing Medium on Quality Loss of Atlantic Chub Mackerel (
Scomber colias
) Under Chilling Storage. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800280] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- José M. Miranda
- Department of Analytical Chemistry, Nutrition and Food ScienceSchool of Veterinary SciencesUniversidad de Santiago de Compostela27002 LugoSpain
| | - Mónica Carrera
- Department of Food Science and TechnologyInstituto de Investigaciones Marinas (CSIC)36208 VigoSpain
| | - Alexis Pastén
- Food Engineering DepartmentUniversidad de La Serena1700000 La SerenaChile
| | | | - Jorge Barros‐Velázquez
- Department of Analytical Chemistry, Nutrition and Food ScienceSchool of Veterinary SciencesUniversidad de Santiago de Compostela27002 LugoSpain
| | - Santiago P. Aubourg
- Department of Food Science and TechnologyInstituto de Investigaciones Marinas (CSIC)36208 VigoSpain
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41
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Pita-Calvo C, Guerra-Rodríguez E, Saraiva JA, Aubourg SP, Vázquez M. Effect of high-pressure processing pretreatment on the physical properties and colour assessment of frozen European hake (Merluccius merluccius) during long term storage. Food Res Int 2018; 112:233-240. [PMID: 30131133 DOI: 10.1016/j.foodres.2018.06.042] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2018] [Revised: 06/19/2018] [Accepted: 06/20/2018] [Indexed: 12/17/2022]
Abstract
Fish freshness is lost by autolytic degradation produced by endogenous enzymes. Frozen storage is one of the most used methods to preserve fish properties. However, protein denaturation has shown to be a major problem for frozen European hake (Merluccius merluccius), leading to texture losses and off-odour development. The aim of this work was to study the changes produced by high-pressure processing (HPP) before freezing on quality of frozen European hake stored at -21 °C for 12 months. The effect of HPP (150-450 MPa) on mechanical properties and expresible water was evaluated in raw and cooked fish samples. The effect on colour (L*, a* and b*) was assessed only in raw fish. Results showed that HPP before freezing is beneficial to maintain expresible water in good levels up to 6 months. The luminosity significantly increased with pressure level. Textural profile of raw samples showed that HPP increased hardness, adhesiveness and springiness of frozen hake. Cooked samples were also affected by HPP, being the best results obtained at 300 MPa for 6 months of frozen storage. Overall, results showed that HPP improves the quality of frozen hake.
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Affiliation(s)
- Consuelo Pita-Calvo
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, 27002 Lugo, Spain
| | - Esther Guerra-Rodríguez
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, 27002 Lugo, Spain
| | - Jorge A Saraiva
- Research Unit of Organic Chemistry, Natural and Agro-food Products (QOPNA), Chemistry Department, Aveiro University, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Santiago P Aubourg
- Department of Food Technology, Instituto de Investigaciones Marinas (CSIC), 36208 Vigo, Spain
| | - Manuel Vázquez
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, 27002 Lugo, Spain.
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42
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Miranda JM, Carrera M, Barros-Velázquez J, Aubourg SP. Impact of previous active dipping in Fucus spiralis extract on the quality enhancement of chilled lean fish. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.03.020] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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43
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Barbosa RG, Trigo M, Fett R, Aubourg SP. Impact of a packing medium with alga Bifurcaria bifurcata extract on canned Atlantic mackerel (Scomber scombrus) quality. J Sci Food Agric 2018; 98:3462-3467. [PMID: 29297587 DOI: 10.1002/jsfa.8861] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/22/2017] [Revised: 12/11/2017] [Accepted: 12/21/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The present research focused on the quality of canned fish. Its primary objective was the quality enhancement of canned Atlantic mackerel (Scomber scombrus) by including an aqueous Bifurcaria bifurcata extract in the packing medium. Various alga extract concentrations were tested and compared with a control without alga extract. After 3 months of canned storage, the cans were opened and quality changes in fish white muscle were analyzed. RESULTS An inhibitory effect on lipid oxidation development (tertiary compound formation) and color parameter (L* and b*) values was observed as a result of the alga presence in the packing medium. On the contrary, the presence of the alga extract did not produce any effect on volatile compound (total and trimethylamine) formation and lipid hydrolysis (free fatty acid formation) development. CONCLUSION A preservative effect derived from the use of an aqueous B. bifurcata extract as packing medium is concluded, and this result is primarily linked to the presence of hydrophilic preservative molecules. The packing system proposed in this work constitutes a novel and promising strategy to enhance the quality of commercial canned fish products. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Roberta G Barbosa
- Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, SC, Brazil
- Department of Food Technology, Marine Research Institute (CSIC), Vigo, Spain
| | - Marcos Trigo
- Department of Food Technology, Marine Research Institute (CSIC), Vigo, Spain
| | - Roseane Fett
- Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, SC, Brazil
| | - Santiago P Aubourg
- Department of Food Technology, Marine Research Institute (CSIC), Vigo, Spain
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44
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Carrera M, Fidalgo LG, Saraiva JA, Aubourg SP. Effects of High-Pressure Treatment on the Muscle Proteome of Hake by Bottom-Up Proteomics. J Agric Food Chem 2018; 66:4559-4570. [PMID: 29660290 DOI: 10.1021/acs.jafc.8b00635] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
A bottom-up proteomics approach was applied for the study of the effects of high-pressure (HP) treatment on the muscle proteome of fish. The performance of the approach was established for a previous HP treatment (150-450 MPa for 2 min) on frozen (up to 5 months at -10 °C) European hake ( Merluccius merluccius). Concerning possible protein biomarkers of quality changes, a significant degradation after applying a pressure ≥430 MPa could be observed for phosphoglycerate mutase-1, enolase, creatine kinase, fructose bisphosphate aldolase, triosephosphate isomerase, and nucleoside diphosphate kinase; contrary, electrophoretic bands assigned to tropomyosin, glyceraldehyde-3-phosphate dehydrogenase, and beta parvalbumin increased their intensity after applying a pressure ≥430 MPa. This repository of potential protein biomarkers may be very useful for further HP investigations related to fish quality.
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Affiliation(s)
- Mónica Carrera
- Spanish National Research Council (CSIC), Marine Research Institute (IIM) , Department of Food Technology , Vigo , Pontevedra Spain , 36208
| | - Liliana G Fidalgo
- Research Unit of Organic Chemistry, Natural, and Agro-food Products (QOPNA) and Chemistry Department , University of Aveiro , 3810-193 Aveiro , Portugal
| | - Jorge A Saraiva
- Research Unit of Organic Chemistry, Natural, and Agro-food Products (QOPNA) and Chemistry Department , University of Aveiro , 3810-193 Aveiro , Portugal
| | - Santiago P Aubourg
- Spanish National Research Council (CSIC), Marine Research Institute (IIM) , Department of Food Technology , Vigo , Pontevedra Spain , 36208
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45
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Aubourg SP. Impact of high-pressure processing on chemical constituents and nutritional properties in aquatic foods: a review. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13693] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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46
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Vázquez M, Fidalgo LG, Saraiva JA, Aubourg SP. Preservative Effect of a Previous High-Pressure Treatment on the Chemical Changes Related to Quality Loss in Frozen Hake (Merluccius merluccius). FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-2010-4] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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47
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Barbosa RG, Trigo M, Prego R, Fett R, Aubourg SP. The chemical composition of different edible locations (central and edge muscles) of flat fish ( Lepidorhombus whiffiagonis). Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13583] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Roberta G. Barbosa
- Department of Food Science and Technology; Center of Agricultural Science, Federal University of Santa Catarina (UFSC), Rodovia; Ademar Gonzaga, 1346, Florianópolis SC Brazil
- Department of Food Technology; Marine Research Institute (CSIC); c/ Eduardo Cabello 6 Vigo Spain
| | - Marcos Trigo
- Department of Food Technology; Marine Research Institute (CSIC); c/ Eduardo Cabello 6 Vigo Spain
| | - Ricardo Prego
- Department of Oceanography; Marine Research Institute (CSIC); c/ Eduardo Cabello, 6, Vigo Spain
| | - Roseane Fett
- Department of Food Science and Technology; Center of Agricultural Science, Federal University of Santa Catarina (UFSC), Rodovia; Ademar Gonzaga, 1346, Florianópolis SC Brazil
| | - Santiago P. Aubourg
- Department of Food Technology; Marine Research Institute (CSIC); c/ Eduardo Cabello 6 Vigo Spain
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48
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García-Soto B, Trigo M, Barros-Velázquez J, Aubourg SP. A Comparative Study of Lipid Composition of an Undervalued Crustacean (Munida spp.) Captured in Winter and Summer. Journal of Aquatic Food Product Technology 2017. [DOI: 10.1080/10498850.2017.1375058] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
| | - Marcos Trigo
- Department of Food Science and Technology, Marine Research Institute (CSIC), Vigo, Spain
| | - Jorge Barros-Velázquez
- Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences, University of Santiago de Compostela, Lugo, Spain
| | - Santiago P. Aubourg
- Department of Food Science and Technology, Marine Research Institute (CSIC), Vigo, Spain
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49
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Ezquerra-Brauer JM, Miranda JM, Chan-Higuera JE, Barros-Velázquez J, Aubourg SP. New icing media for quality enhancement of chilled hake (Merluccius merluccius) using a jumbo squid (Dosidicus gigas) skin extract. J Sci Food Agric 2017; 97:3412-3419. [PMID: 28009054 DOI: 10.1002/jsfa.8192] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2016] [Revised: 12/19/2016] [Accepted: 12/19/2016] [Indexed: 06/06/2023]
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.
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Affiliation(s)
| | - José M Miranda
- Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences, University of Santiago de Compostela, Lugo, Spain
| | | | - Jorge Barros-Velázquez
- Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences, University of Santiago de Compostela, Lugo, Spain
| | - Santiago P Aubourg
- Department of Food Technology, Marine Research Institute (CSIC), Vigo, Spain
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50
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Oucif H, Miranda JM, Mehidi SA, Abi-Ayad SMEA, Barros-Velázquez J, Aubourg SP. Effectiveness of a combined ethanol–aqueous extract of alga Cystoseira compressa for the quality enhancement of a chilled fatty fish species. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2955-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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