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Artículo de publicación ISISin acceso a texto completoBifurcaria bifurcata is a widely extended brown macroalga, whose antimicrobial and antioxidantproperties have previously been described. In this study, ethanolic extracts of B. bifurcata wereincluded in the icing medium employed for the chilled storage of megrim (Lepidorhombuswhiffiagonis). For it, two different concentrations of this brown macroalga extract (0.67 and 2.50 glyophilized alga L-1 aqueous solution; B-1 and B-2 batches, respectively) were tested for a 14-daystorage. The effect of the alga extract was compared with a counterpart batch stored in traditionalice prepared only from water (B-0 batch). Significant (p < 0.05) inhibitions of microbial activity(aerobes, psychrotrophs, lipolytic bacteria, proteolytic bacteria and Enterobacteriaceae) as well asof pH and trimethylamine formation were observed as a result of the incorporation of the algaextract in the icing medium, being this effect especially relevant in the B-2 batch. Concerning lipiddamage development, a significantly (p < 0.05) lower formation of free fatty acids (lipid hydrolysisdevelopment) and of fluorescent compounds (tertiary lipid oxidation development) in samplescorresponding to both alga-including batches could also be observed; this inhibitory effect wasmore intense in fish belonging to the B-2 batch. The icing medium proposed in this work constitutesa promising strategy in order to apply algae extracts to enhance fish quality retention during thedifferent steps of storage and commercialization of marine species.CSIC project PIE201370E00

Quality Enhancement of Chilled Fish by Including Alga Bifurcaria bifurcata Extract in the Icing Medium