Premium
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
Author(s) -
Miranda José M.,
Carrera Mónica,
Pastén Alexis,
VegaGálvez Antonio,
BarrosVelázquez Jorge,
Aubourg Santiago P.
Publication year - 2018
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.201800280
Subject(s) - chenopodium quinoa , food science , scomber , shelf life , chemistry , preservative , mackerel , biology , fish <actinopterygii> , fishery
The employment of an ethanolic extract of quinoa ( Chenopodium quinoa Willd.) as a novel preservation medium and as a source of bioactive compounds is tested for chilled fish storage. For this purpose, specimens from an under‐valued pelagic species (Atlantic chub mackerel, Scomber colias ) are stored in ice including quinoa at two concentrations: 80% aq. (v/v) ethanol extracts (0.05 and 0.20 g lyophilized quinoa extract L −1 icing solution; Q‐1 and Q‐2 batches, respectively) and compared to a control icing condition (Q‐0 batch). The evolution of fish quality is assessed during a 13‐day chilled storage period. The presence of the most concentrated quinoa extract (i.e., Q‐2 batch) in the icing medium implied lower ( p < 0.05) lipid oxidation (thiobarbituric acid and fluorescence values) and hydrolysis (free fatty acids formation and lipolytic bacteria counts), as well as to a decrease in pH and trimethylamine values. Such effects are more pronounced at advanced storage times. Furthermore, fish specimens from Q‐0 and Q‐1 batches do not exhibit acceptable quality at the end of storage time, while those from the Q‐2 batch still exhibit acceptable quality at that moment; interestingly, quality limit aspects are skin, eyes, and external odor. Practical Applications : Under the conditions tested, a novel quinoa‐based system is proposed as a suitable tool for the improvement of a chilled fatty fish species and consequent extension of its shelf‐life. This preservative strategy matches with current interest in the search for effective antioxidants and antimicrobials from natural sources to replace synthetic preservatives in the food sector. Additionally, this preservative strategy has proven to increase the technological aptitude and, accordingly, the commercialization possibilities, of a currently under‐valued fish species. The innovative treatment reported in this study opens the way to the employment of this strategy to current commercial seafoods (namely, lean and fatty fish). Further research should be undertaken to gain a deeper knowledge on the benefits derived from the presence of quinoa extracts in the icing system on fish quality as well as to apply it as a potential way to incorporate healthy biomolecules into seafood. The employment of an ethanolic extract of quinoa ( Chenopodium quinoa Willd.) as a novel preservation medium and as a source of bioactive compounds is tested for chilled storage of fish. For this purpose, specimens from an under‐valued pelagic species (Atlantic chub mackerel, Scomber colias ) are stored in ice including quinoa at two concentrations. The presence of the most concentrated quinoa extract in the icing medium implied lower ( p < 0.05) lipid oxidation and hydrolysis, as well as to a decrease in pH and trimethylamine values.