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

Overview

Journal Foods

Specialty Biotechnology

Date 2023 Nov 25

PMID 38002175

Authors

Elena Villamarin

Beatriz Martinez

Marcos Trigo

Santiago P Aubourg

Affiliations

Soon will be listed here.

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 () were determined. Thus, the sterilisation step led to a remarkable ( < 0.05) formation in the canned fish muscle of fluorescent compounds, free fatty acids (FFAs), and trimethylamine and an increase in the and colour parameters; meanwhile, a decrease ( < 0.05) in the total ω3 FA/total ω6 FA ratio and the colour value were detected. The prior frozen storage period led to an increased ( < 0.05) lipid oxidation (peroxide, thiobarbituric acid reactive substance, and fluorescent compound formation) and hydrolysis (FFA formation) development and to increased and colour values in the corresponding canned samples; additionally, a lower ( < 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.

References

Takahashi K, Inoue Y . Marine by-product phospholipids as booster of medicinal compounds. Adv Food Nutr Res. 2012; 65:31-46. DOI: 10.1016/B978-0-12-416003-3.00003-2. View

Raheja R, Kaur C, Singh A, BHATIA I . New colorimetric method for the quantitative estimation of phospholipids without acid digestion. J Lipid Res. 1973; 14(6):695-7. View

Malga J, Trigo M, Martinez B, Aubourg S . Preservative Effect on Canned Mackerel () Lipids by Addition of Octopus () Cooking Liquor in the Packaging Medium. Molecules. 2022; 27(3). PMC: 8840104. DOI: 10.3390/molecules27030739. View

Lowry R, Tinsley I . Rapid colorimetric determination of free fatty acids. J Am Oil Chem Soc. 1976; 53(7):470-2. DOI: 10.1007/BF02636814. View

Simopoulos A . The importance of the ratio of omega-6/omega-3 essential fatty acids. Biomed Pharmacother. 2002; 56(8):365-79. DOI: 10.1016/s0753-3322(02)00253-6. View

Mendez L, Trigo M, Zhang B, Aubourg S . Antioxidant Effect of Octopus Byproducts in Canned Horse Mackerel () Previously Subjected to Different Frozen Storage Times. Antioxidants (Basel). 2022; 11(11). PMC: 9686751. DOI: 10.3390/antiox11112091. View

Gomez-Limia L, Sanmartin N, Carballo J, Dominguez R, Lorenzo J, Martinez S . Oxidative Stability and Antioxidant Activity in Canned Eels: Effect of Processing and Filling Medium. Foods. 2021; 10(4). PMC: 8067596. DOI: 10.3390/foods10040790. View

Wu X, Zhang M, Adhikari B, Sun J . Recent developments in novel freezing and thawing technologies applied to foods. Crit Rev Food Sci Nutr. 2016; 57(17):3620-3631. DOI: 10.1080/10408398.2015.1132670. View

de Magalhaes J, Muller M, Rainger G, Steegenga W . Fish oil supplements, longevity and aging. Aging (Albany NY). 2016; 8(8):1578-82. PMC: 5032683. DOI: 10.18632/aging.101021. View

10.

Devassy J, Leng S, Gabbs M, Monirujjaman M, Aukema H . Omega-3 Polyunsaturated Fatty Acids and Oxylipins in Neuroinflammation and Management of Alzheimer Disease. Adv Nutr. 2016; 7(5):905-16. PMC: 5015035. DOI: 10.3945/an.116.012187. View

11.

Uauy R, Valenzuela A . Marine oils: the health benefits of n-3 fatty acids. Nutrition. 2000; 16(7-8):680-4. DOI: 10.1016/s0899-9007(00)00326-9. View

12.

Swanson D, Block R, Mousa S . Omega-3 fatty acids EPA and DHA: health benefits throughout life. Adv Nutr. 2012; 3(1):1-7. PMC: 3262608. DOI: 10.3945/an.111.000893. View

13.

Kullenberg D, Taylor L, Schneider M, Massing U . Health effects of dietary phospholipids. Lipids Health Dis. 2012; 11:3. PMC: 3316137. DOI: 10.1186/1476-511X-11-3. View

14.

Undeland I, Hultin H, Richards M . Aqueous extracts from some muscles inhibit hemoglobin-mediated oxidation of cod muscle membrane lipids. J Agric Food Chem. 2003; 51(10):3111-9. DOI: 10.1021/jf020770p. View

15.

Aubourg S, Trigo M, Martinez B, Rodriguez A . Effect of Prior Chilling Period and Alga-Extract Packaging on the Quality of a Canned Underutilised Fish Species. Foods. 2020; 9(9). PMC: 7555871. DOI: 10.3390/foods9091333. View

16.

Aubourg S, Medina I . A comparison between conventional and fluorescence detection methods of cooking-induced damage to tuna fish lipids. Z Lebensm Unters Forsch. 1995; 200(4):252-5. DOI: 10.1007/BF01187514. View

17.

Wetterskog D, Undeland I . Loss of redness (a*) as a tool to follow hemoglobin-mediated lipid oxidation in washed cod mince. J Agric Food Chem. 2004; 52(24):7214-21. DOI: 10.1021/jf0307907. View

18.

BLIGH E, Dyer W . A rapid method of total lipid extraction and purification. Can J Biochem Physiol. 1959; 37(8):911-7. DOI: 10.1139/o59-099. View

19.

Gomez-Limia L, Carballo J, Rodriguez-Gonzalez M, Martinez S . Impact of the Filling Medium on the Colour and Sensory Characteristics of Canned European Eels ( L.). Foods. 2022; 11(8). PMC: 9027171. DOI: 10.3390/foods11081115. View

20.

Barbosa R, Trigo M, Fett R, Aubourg S . Impact of a packing medium with alga Bifurcaria bifurcata extract on canned Atlantic mackerel (Scomber scombrus) quality. J Sci Food Agric. 2018; 98(9):3462-3467. DOI: 10.1002/jsfa.8861. View