Preservative Effect of Alga Flour Extract on Frozen Horse Mackerel () Lipids.

The aim of this study was to investigate the preservative properties of alga sp. flour when included in the glazing medium employed for the frozen storage (-18 °C) of horse mackerel (). Different concentrations (low, medium, and high) of an aqueous extract were tested and compared to a control water-glazing condition.

Optimization of Oil and Tocopherol Extraction from Maqui ( (Mol.) Stuntz) by Supercritical CO Procedure.

This study focused on the oil extraction from freeze-dried maqui () by supercritical fluid extraction with carbon dioxide (SFE-CO). The basic objective was to optimize the oil yield and the tocopherol concentration. A Box/Behnken experimental design was developed with three processing variables: supercritical pressure (74, 187, and 300 bar), temperature (35, 48, and 60 °C), and extracting time (30, 135, and 240 min).

Influence of Cuttlefish-Ink Extract on Canned Golden Seabream () Quality.

Four different concentrations of an aqueous extract of cuttlefish ( spp.) ink (CI) were introduced, respectively, into the packing medium employed during golden seabream () canning. The quality parameters of the resulting canned fish were determined and compared to the initial fish and the control canned muscle.

The Presence of Bioactive Compounds in European Eel () Skin: A Comparative Study with Edible Tissue.

The presence of bioactive compounds in European eel () skin was studied. Proximate and lipid class compositions and analysis of the fatty acid (FA) profile (individual FAs; FA groups, i.e.

Influence of Different Previous Frozen Holding Periods on the Canned Fish Quality.

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 () were determined.

Antioxidant Activity of an Aqueous Extract of Cuttlefish Ink during Fish Muscle Heating.

The antioxidant effect of cuttlefish () ink (CFI) was analysed in the present study. A model system consisting of minced seabream () 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.

Low-Toxicity Solvents for the Extraction of Valuable Lipid Compounds from Octopus () Waste.

This study focused on the recovery of valuable lipid compounds from octopus () 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).

Yield Enhancement of Valuable Lipid Compounds from Squid () Waste by Ethanol/Acetone Extraction.

The study focused on the extraction of valuable lipid compounds from squid () waste by a low-toxicity solvent mixture (ethanol/acetone, 50:50, /). The effect of the waste weight/solvent volume (WW/SV, g·mL) 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 ( < 0.

Enhancement of Lipid Stability of Frozen Fish by Octopus-Waste Glazing.

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 (). Compared to water-control glazing samples, an inhibitory effect ( < 0.

Effect of Previous Frozen Storage and Coating Medium on the Essential Macroelement and Trace Element Content of Canned Mackerel.

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 () was studied. Previous frozen storage led to an increased ( < 0.05) content of canned samples of (oil-coated samples) and (all coating conditions) and to a decreased ( < 0.

Antioxidant and Antimicrobial Effect of Biodegradable Films Containing Pitaya () Extracts during the Refrigerated Storage of Fish.

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 () extracts in biodegradable packing films. On the one hand, a pitaya-gelatin film was employed for hake () muscle storage.

Effect of Stage and Pressurisation on Lipid Damage, Total Volatile Amine Formation and Autolysis Development in Palm Ruff Stored on Ice.

The effect of the 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 (). Fish processed in pre- conditions led to higher and lower levels ( < 0.05) of moisture and lipid contents in chilled fish, respectively, when compared to their counterpart samples processed in the post- stage.

Enhancement of Lipid Stability and Acceptability of Canned Seafood by Addition of Natural Antioxidant Compounds to the Packing Medium-A Review.

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.

Optimisation of Low-Toxicity Solvent Employment for Total Lipid and Tocopherol Compound Extraction from Patagonian Squid By-Products.

The extraction of total lipids and tocopherol compounds from Patagonian squid () 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.

Effect of Structured Phenolic Lipids with EPA/DHA and Gallic Acid against Metabolic-Associated Fatty Liver Disease (MAFLD) in Mice.

Obesity is the leading risk factor for developing metabolic (dysfunction)-associated fatty liver disease (MAFLD). The food industry has an essential role in searching for new strategies to improve primary food sources to revert some of the metabolic alterations induced by obesity. There is consistent evidence that long-chain polyunsaturated fatty acids (n-3 LCPUFA) belonging to the n-3 series, i.

Antioxidant Effect of Octopus Byproducts in Canned Horse Mackerel () Previously Subjected to Different Frozen Storage Times.

The effects on lipid damage in canned horse mackerel (Trachurus trachurus) of a prior frozen storage (−18 °C) period and the presence of an octopus (Octopus vulgaris) cooking juice (OCJ) in the packing medium were investigated. An increase of the frozen storage time favoured an increase (p < 0.05) of free fatty acid (FFA), peroxide, and thiobarbituric acid reactive substance contents and a decrease (p < 0.

Effect of Previous Frozen Storage, Canning Process and Packing Medium on the Fatty Acid Composition of Canned Mackerel.

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.

Cold-induced denaturation of muscle proteins in hairtail () during storage: Physicochemical and label-free based proteomics analyses.

Physicochemical, proteomics, and bioinformatics analyses were conducted to investigate protein profiles in under frozen (120 d) and chilled (6 d) storage. Springiness, chewiness, myofibrillar active sulfhydryl content, and Ca-ATPase activity significantly decreased, suggesting that cold stress altered muscle proteins. Compared with fresh hairtail (FH), 66 common differentially abundant proteins (DAPs) had lower abundances in chilled (3 d; CSH) and frozen (120 d; FSH) hairtail, including myosin binding proteins, filamins, actinin, troponin, and muscle-restricted coiled-coil protein.

Low-temperature vacuum permeation of sodium tripolyphosphate and trehalose suppresses the denaturation of myofibrillar proteins in peeled shrimp () during frozen storage.

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 Ca-ATPase activity of shrimp muscle during frozen storage compared with results of control and individual STPP or trehalose soaking treatments.

Comparative Study of Bioactive Lipid Extraction from Squid () by-Products by Green Solvents.

A novel approach of bioactive lipid extraction by different green solvents was carried out on squid (Doryteuthis gahi) by-products. By-products (viscera, heads, skin, tails, etc.), considered as a single product, were subjected to the following solvent systems: ethanol, acetone, ethyl acetate, 1/1 ethanol/acetone, 1/1 ethanol/ethyl acetate, and 1/1 acetone/ethyl acetate.

The Effect of Different Freshness of Raw Material on Lipid Quality and Sensory Acceptance of Canned Sardines.

We studied how storing fresh sardines (Sardina pilchardus) on ice for 0−15 days would affect lipid quality and sensory acceptance after the sardines were later canned. Average moisture and diacylglycerol contents showed a decreasing trend during storage time for sardines stored for to 0−10 days and an increasing trend for samples stored for 13−15 days. Total lipid and triacylglycerol average values increased with storage time of 0−10 days.

Effect of Alga sp. Flour Extract on Lipid Damage Evolution in Heated Fish Muscle System.

This research aimed to evaluate the antioxidant properties of flour obtained from red alga Gelidium sp., which is underutilised nowadays in food applications. Thus, a model system consisting of minced mackerel (Scomber scombrus) muscle and aqueous flour extract was subjected to heating treatment (50 °C) for 11 days.

Antimicrobial Activity of Red Alga Flour ( sp.) and Its Effect on Quality Retention of during Refrigerated Storage.

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.

Preservative Effect on Canned Mackerel () Lipids by Addition of Octopus () Cooking Liquor in the Packaging Medium.

The preservative properties of waste liquor obtained from octopus () 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 () canning. As a result, the canning process led to an increase ( < 0.