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

Autores/as

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

Palabras clave:

Ácidos grasos, Ahumado en frío y en caliente, Antioxidantes, Microalga Dunaliella salina, Pescado de agua dulce, Polifenoles

Resumen

Se examinaron los efectos del ahumado en frío y en caliente y la adición de extracto de polifenoles de Dunaliella salina sobre la calidad bioquímica y la vida útil de filetes de Sander lucioperca almacenados durante 90 días a 0-4 °C. Los resultados mostraron un aumento significativo en los contenidos de proteínas, lípidos, ácidos grasos libres y 1,1-difenil-2-picrilhidrazilo, y una disminución en las sustancias reactivas de peróxido y ácido tiobarbitúrico, y los niveles de nitrógeno básico volátil en frío (LCR) y caliente (HSF) de filetes ahumados cubiertos con o sin extracto y almacenados durante 1, 20 y 90 días en comparación con los filetes frescos (FF). Los ácidos grasos saturados y monoinsaturados exhibieron un aumento significativo en FF y LCR y HSF cubiertos con o sin extracto. Los ácidos grasos poliinsaturados totales revelaron una disminución significativa en FF y CSF y HSF con o sin extracto. Por lo tanto, el ahumado en frío y en caliente y el extracto de polifenoles mejoraron la calidad bioquímica y la vida útil durante el almacenamiento de los filetes durante 90 días a 0-4 °C.

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