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Smoking and polyphenols’ addition to improve freshwater mullet ( Mugil cephalus ) fillets’ quality attributes during refrigerated storage
Author(s) -
Bouzgarrou Olfa,
El Mzougui Nadia,
Sadok Saloua
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12955
Subject(s) - mugil , food science , chemistry , trimethylamine , mullet , polyphenol , polyunsaturated fatty acid , lipid oxidation , fatty acid , fishery , biochemistry , biology , fish <actinopterygii> , antioxidant
Summary The combined effects of hot smoking and added quince polyphenol (0.8% and 1.6% v/w) on the quality attributes of mullet ( Mugil cephalus ) fillets were evaluated. Biochemical parameters that were monitored in the fillets during 75 days of storage (4 ± 1 °C) included trimethylamine ( TMA ‐N), volatile basic nitrogen ( TVB ‐N), fatty acids and amino acids. Data were submitted to principal component analysis ( PCA ) which revealed that the smoking process combined with polyphenols’ treatment was negatively correlated with TVB ‐N, TMA ‐N, lipids, indices of lipid quality (index of atherogenicity ( IA ); index of thrombogenicity ( IT )) and storage time. Health concern related to the flesh content of polycyclic aromatic hydrocarbons ( PAH s) following hot smoking was also evaluated, and analysis showed that the sum of 4 of the PAH s (chrysene, benzo(b)fluoranthene, benz(a)anthracene and BaP) remained far below the maximum limit set by the European Commission. Sensory analysis revealed that the smoked mullet fillet treated with a low dose of polyphenols was a very acceptable new product.