Premium
Screening plant extracts for quality preservation of dark muscle fish flesh: A simple method
Author(s) -
Tanimoto Shota,
Kondo Rumi,
Itonaga Shino,
Domen Atomu,
Mabuchi Ryota
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14315
Subject(s) - browning , flesh , preservative , food science , chemistry , lipid oxidation , fish <actinopterygii> , food preservation , metmyoglobin , antioxidant , biochemistry , biology , fishery , myoglobin
To develop a simple method for screening preservative materials for fish flesh quality, we analyzed volatile compound production and color change (browning) of minced yellowtail dark muscles (DMs) after storage with 24 plant extracts (PEs) used for food additives in Japan. Eleven PEs significantly suppressed the production of four volatiles and DM browning during storage. Although the PEs that had comparably higher total phenolic compound (TPC) content and antioxidant activities (AOCs) tended to repress DM deterioration, the correlations between these analyzed values (TPC and AOCs) and DM qualities were only moderate or weak. Sensory evaluation of DM following storage with five PEs, which had the highest repressive effect on volatile development and browning of DM indicated that these extracts could act as additives to prevent DM deterioration. Consequently, this study identified a simple method for screening preservatives of fish meat quality. Practical applications During storage and processing, fish meat is susceptible to lipid oxidation, and subsequent lipid degradation generates odorous compounds and decreases meat quality. In addition, color change (browning) of raw dark muscle (DM) by metmyoglobin formation is also an important contributor to the degrading quality of fish meat. Therefore, a simple method for screening preservative materials to control the odor and browning is required. In this study, we proposed the measurements of volatile compounds and browning of minced yellowtail DM following storage with sample extracts as a screening method. The sensory evaluation of DM following storage with plant extracts, which had higher repressive effects on volatile development and DM color change, indicated that these extracts are able to act as protective additives for DM deterioration. This finding revealed the simple practical method was effective in screening preservatives of fish meat quality.