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

N.  Bouriga; S.  Mili; D. Troudi; A. Ben Atitallah; W.R. Bahri; S.  Bejaoui; M.A.  Dridi; J.-P. Quignard; M. Trabelsi; M. Ben-Attia; A.A.B. Shahin

doi:10.3989/gya.0215231

Authors

N. Bouriga Ecology, Biology and Physiology Laboratory of Aquatic Organisms, Biology Department, Faculty of Sciences of Tunis, University of Tunis El Manar - University of Carthage, Higher Institute of Fisheries and Aquaculture of Bizerte https://orcid.org/0000-0001-6181-6896
S. Mili Research Unit: Exploitation of Aquatic Environments, Higher Institute of Fisheries and Aquaculture of Bizerte, University of Carthage https://orcid.org/0000-0002-2625-8064
D. Troudi University of Carthage, Higher Institute of Fisheries and Aquaculture of Bizerte https://orcid.org/0000-0002-7396-763X
A. Ben Atitallah Enzymatic Engineering and Microbiology Laboratory, Algae Biotechnology Team, National School of Engineers of Sfax, University of Sfax https://orcid.org/0000-0001-5051-2141
W.R. Bahri Laboratory of Biodiversity, Biotechnology and Climate change LR11ES09, Faculty of Sciences of Tunis, University Tunis El Manar https://orcid.org/0000-0001-8416-8342
S. Bejaoui University of Carthage, Higher Institute of Fisheries and Aquaculture of Bizerte https://orcid.org/0000-0002-7946-2763
M.A. Dridi Ecology, Biology and Physiology Laboratory of Aquatic Organisms, Biology Department, Faculty of Sciences of Tunis, University of Tunis El Manar https://orcid.org/0000-0002-0878-4220
J.-P. Quignard Ichthyology Laboratory, University of Montpellier https://orcid.org/0000-0001-9722-3566
M. Trabelsi Ecology, Biology and Physiology Laboratory of Aquatic Organisms, Biology Department, Faculty of Sciences of Tunis, University of Tunis El Manar https://orcid.org/0000-0001-5291-6211
M. Ben-Attia Biomonitoring of the Environment Laboratory (LR01/ES14), Faculty of Sciences of Bizerte, University of Carthage https://orcid.org/0000-0002-5368-4800
A.A.B. Shahin Department of Zoology, Faculty of Science, Minia University https://orcid.org/0000-0002-9325-0687

DOI:

https://doi.org/10.3989/gya.0215231

Keywords:

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

Abstract

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.

Downloads

Download data is not yet available.

References

Aidos I, Van-der-Padt A, Boom RM, Luten JB. 2001. Upgrading of Maatjes herring byproducts: production of crude fish oil. J. Agric. Food. Chem. 49, 3697-3704. https://doi.org/10.1021/jf001513s PMid:11513650

Amaral RA, Pinto CA, Lima V, Tavares J, Martins AP, Fidalgo LG, Silva AM, Gil MM, Teixeira P, Barbosa J, Barba FJ, Saraiva JA. 2021. Chemical-based methodologies to extend the shelf life of fresh fish-A Review. Foods 10, 2300. https://doi.org/10.3390/foods10102300 PMid:34681354 PMCid:PMC8534769

AOAC. 1990. AOAC official methods of analysis. 15th ed. Association of Official Analytical Chemists. Arlington, VA.

AOAC. 1998. Official Methods and Recommended Practices of the American Oil Chemists' Society, 5th ed, in Firestone D (Ed.). Official method Cd 19-90, 2-Thiobarbituric acid value. Champaign, Ill.

Arous WH, El-Bermawi NM, Shaltout OE, Essa MAE. 2014. Effect of adding different carotenoid sources on growth performance, pigmentation, stress response and quality in red Tilapia (Oreochromis spp.). Middle East J. Appl. Sci. 4 (4), 988-999.

Aubourg SP, Lehmann I, Gallardo JM. 2002. Effect of previous chilled storage on rancidity development in frozen horse mackerel (Trachurus trachurus). J. Sci. Food. Agric. 82, 1764-1771. https://doi.org/10.1002/jsfa.1261

Ayeloja AA, Jimoh WA, Adetayo MB, Abdullahi A. 2020. Effect of storage time on the quality of smoked Oreochromis niloticus. Heliyon 6 (1), e03284. https://doi.org/10.1016/j.heliyon.2020.e03284 PMid:32021938 PMCid:PMC6994852

Bersuder P, Hole M, Smith G. 1998. Antioxidants from a heated histidine-glucose model system. I: Investigation of the antioxidant role of histidine and isolation of antioxidants by high-performance liquid chromatography. J. Am. Oil. Chem. Soc. 75, 181-187. https://doi.org/10.1007/s11746-998-0030-y

Bimbo AP. 1998. Guidelines for characterizing food-grade fish oil. Inter. News Fat. Oils R. Mat. 9 (5), 473-483.

Bouriga N, Ben Ismail H, Gammoudi M, Faure E, Trabelsi M. 2012. Effect of smoking-method on biochemical and microbiological quality of Nile Tilapia (Oreochromis niloticus). Am. J. Food Technol. 7, 679-689. https://doi.org/10.3923/ajft.2012.679.689

Bouriga N, Bejaoui S, Jemmali B, Quignard JP, Trabelsi M. 2020. Effects of smoking processes on the nutritional value and fatty acid composition of Zander fish (Sander lucioperca). Grasas y Aceites 71 (1), e340. https://doi.org/10.3989/gya.1061182

Bouriga N, Bahri WR, Mili S, Massoudi S, Quignard JP, Trabelsi M. 2022. Variations in nutritional quality and fatty acids composition of sardine (Sardina pilchardus) during canning process in grape seed and olive oils. J. Food Sci. Technol. https://doi.org/10.1007/s13197-022-05572-4 PMid:36276547 PMCid:PMC9579232

Burton GW, Ingold KU. 1984. Beta-carotene: an unusual type of lipid antioxidant. Science 224 (4649), 569-573. https://doi.org/10.1126/science.6710156 PMid:6710156

Cakmak YS, Kaya M, Asan-Ozusaglam M (2014) Biochemical composition and bioactivity screening of various extracts from Dunaliella salina, a green microalga. EXCLI J. 13, 679-690.

Chaijan M, Benjakul S, Visessanguan W, Faustman C. 2006. Changes of lipids in sardine (Sardinella gibbosa) muscle during iced storage. Food. Chem. 99, 83-91. https://doi.org/10.1016/j.foodchem.2005.07.022

Chaillou S, Chaulot-Talmon A, Caekebeke H, Cardinal M, Christieans S, Denis C, Desmonts MH, Dousset X, Feurer C, Hamon E, Joffraud J-J, La Carbona S, Leroi S, Leroy S, Lorre S, Macé S, Pilet M-F, Prévost H, Rivollier M, Roux D, Talon R, Zagorec M, Champomier-Vergès M-C. 2015. Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage. ISME J. 9, 1105-1118. https://doi.org/10.1038/ismej.2014.202 PMid:25333463 PMCid:PMC4409155

Commissione delle Comunità Europee. 95/149/CE. 1995. Decisione della Commissione, dell'8 marzo 1995, che fissa i Valori Limite di ABVT (Azoto Basico Volatile Totale) per Talune Categorie di Prodotti della Pesca e i Relativi Metodi D'analisi. Commissione delle Comunità Europee, Bruxelles, Belgium.

Connell JJ. 1995. Control of fish quality. In: Fishing News Books, 4th edition, Blackwell Science, Ltd, Oxford.

DE Souza-Franco MS, Viegas EMM, Kronka SN, Vidotti RM, Assano M, Gasparino E. 2010. Effects of hot and cold smoking process on organoleptic properties, yield and composition of matrinxa fillet. Rev. Bras. de Zootec. 39 (4), 695-700. https://doi.org/10.1590/S1516-35982010000400001

EEC. 2005. Total volatile basic nitrogen (TVB-N) limit values for certain categories of fishery products and analysis methods to be used. European Commission Regulation (EC) No 2074/2005 of 5 December 2005. Official J. Euro. Union 36-39.

Garavaglia J, Markoski MM, Oliveira A, Marcadenti A. 2016. Grape seed oil compounds: biological and chemical actions for health. Nutr. Metab. Insights 9, 59-64. https://doi.org/10.4137/NMI.S32910 PMid:27559299 PMCid:PMC4988453

Huang DJ, Ou BX, Prior RL. 2005. The chemistry behind antioxidant capacity assays. J. Agric. Food Chem. 53 (6), 1841-1856. . https://doi.org/10.1021/jf030723c PMid:15769103

Karsli B, Çağlak E. 2021. Combination effect of hot smoking and vacuum packaging on quality parameters of refrigerated thornback ray (Raja clavata Linnaeus, 1758). Int. J. Agric. Environ. Food. Sci. 5 (1), 42-50. https://doi.org/10.31015/jaefs.2021.1.6

Kolakowska A. 2002. Lipid oxidation in food systems, in Sikorski ZE, Kolakowska A (Eds.) Chemical and functional properties of food lipids. CRC Press, FL, USA, pp. 133-160. https://doi.org/10.1201/9781420031997.ch8

Kostaki M, Giatrakou V, Savvaidis IN, Kontominas MG. 2009. Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets. Food Microbiol. 26 (5), 475-482. https://doi.org/10.1016/j.fm.2009.02.008 PMid:19465243

Madhavi DL, Singhal RS, Kulkarni PR. 1996.Technological aspects of food antioxidants, in Madhavi DL, Deshpande SS, Salunkhe DK (Eds.) Food Antioxidants: Technological, Toxicological, and Health Perspectives. Marcel Dekker, New York, pp. 159.

Mariotti F, Tome D, Mirand PP. 2008. Converting nitrogen into protein-Beyond 6.25 and Jones' factors. Crit. Rev. Food Sci. 48, 177-184. https://doi.org/10.1080/10408390701279749 PMid:18274971

Messina CM, Bono G, Renda G, La Barbera L, Santulli A. 2015. Effect of natural antioxidants and modified atmosphere packaging in preventing lipid oxidation and increasing the shelf-life of common dolphinfish (Coryphaena hippurus) fillets. LWT - Food Sci. Technol. 62 (1-1), 271-277. https://doi.org/10.1016/j.lwt.2015.01.029

Messina CM, Arena R, Ficano G, Randazzo M, Morghese M, La Barbera L, Sadok S, Santulli A. 2021. Effect of cold smoking and natural antioxidants on quality traits, safety and shelf life of farmed meagre (Argyrosomus regius) fillets, as a strategy to diversify aquaculture products. Foods 10 (11), 2522. . https://doi.org/10.3390/foods10112522 PMid:34828803 PMCid:PMC8619432

Silbande A, Adenet S, Chopin C, Cornet J, Smith-Ravin J, Rochefort K, Leroi F. 2018. Effect of vacuum and modified atmosphere packaging on the microbiological, chemical and sensory properties of tropical red drum (Sciaenops ocellatus) fillets stored at 4°C. Int. J. Food Microbiol. 266, 31-41. https://doi.org/10.1016/j.ijfoodmicro.2017.10.015 PMid:29161643