Effects of cold and hot smoking processes and the addition of natural Dunaliella salina polyphenol extract on the biochemical quality and shelf life of Sander lucioperca fillets after storage for 90 days





Antioxidants, Cold and hot smoking, Dunaliella salina microalgae, Fatty acids, Freshwater fish, Polyphenols


The effects of cold and hot smoking and the addition of Dunaliella salina polyphenol extract on the biochemical quality and shelf-life of Sander lucioperca fillets after storage for 90 days at 0-4 °C were examined. The results showed a significant increase in protein, lipid, free fatty acid, and 1,1-diphenyl-2-picrylhydrazyl contents, and a decrease in peroxide and thiobarbituric acid reactive substances, and volatile base nitrogen levels in cold (CSF) and hot (HSF) smoked fillets covered with or without extract and stored for 1, 20, and 90 days compared to fresh fillets (FF). Saturated and monounsaturated fatty acids exhibited a significant increase in FF and CSF and HSF covered with or without extract. The total polyunsaturated fatty acids revealed a significant decrease in FF and CSF and HSF with or without extract. Therefore, cold and hot smoking and polyphenol extract improved the biochemical quality and storage shelf-life of fillets for 90 days at 0-4 °C.


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How to Cite

Bouriga N, Mili S, Troudi D, Ben Atitallah A, Bahri W, Bejaoui S, Dridi M, Quignard J-P, Trabelsi M, Ben-Attia M, Shahin A. Effects of cold and hot smoking processes and the addition of natural Dunaliella salina polyphenol extract on the biochemical quality and shelf life of Sander lucioperca fillets after storage for 90 days. Grasas aceites [Internet]. 2023Dec.19 [cited 2024Feb.27];74(4):e530. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2106




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