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Garcia-Soto B.,Cooperativa de Armadores de Pesca del Puerto de Vigo ARVI | Aubourg S.P.,CSIC - Institute of Marine Research | Calo-Mata P.,CSIC - Institute of Marine Research | Barros-Velazquez J.,University of Santiago de Compostela
Food Control | Year: 2013

Three combinations of two natural organic acids, citric acid (CA) and lactic acid (LA), in the form of novel flake icing systems were evaluated for the preservation of European hake (Merluccius merluccius), one of the most commercialised gadoid fish species in Europe. The flake icing systems were prepared with fresh water and 0.075%/0.050% (C-75 batch), 0.125%/0.050% (C-125 batch) and 0.175%/0.050% (C-175 batch) CA/LA, respectively. Aerobic mesophiles, psychrotrophs, proteolytic bacteria, anaerobes, Enterobacteriaceae, trimethylamine, lipid hydrolysis, primary, secondary and tertiary lipid oxidation events, and pH levels were evaluated in hake muscle in all batches during 13d of chilled storage and the results were compared with sensory analyses. Significantly (p<0.05) lower microbial counts were found in the C-175 batch for all five microbial groups investigated when compared with the control batch, with differences between batches of greater than 2 log CFU/g in the case of aerobes and anaerobes. The presence of organic acids in the icing systems also inhibited (p<0.05) the increase in trimethylamine-nitrogen (TMA-N) content, with greater inhibition as the CA concentration in the ice increased. An inhibitory effect (p<0.05) on fluorescent compound formation due to the presence of organic acids in the icing systems, which is indicative of tertiary lipid oxidation, was also observed at advanced storage times. These results correlated well with sensory analysis, which revealed that the shelf lives of the C-125 and C-175 batches were extended. The melting of the ice crystals containing the natural organic acid solutions, especially in the C-175 batch, exerted an antimicrobial washing effect that may explain the better protection of hake quality when stored in the proposed flake icing system. © 2013 Elsevier Ltd. Source


Garcia-Soto B.,Cooperativa de Armadores de Pesca del Puerto de Vigo ARVI | Miranda J.M.,University of Santiago de Compostela | Rodriguez-Bernaldo de Quiros A.,University of Santiago de Compostela | Sendon R.,University of Santiago de Compostela | And 3 more authors.
International Journal of Food Science and Technology | Year: 2015

The effect of replacing the on-board currently employed polyethylene film by a novel type of environmentally friendly packaging was studied. For it, a polylactic acid (PLA) biodegradable film including lyophilised alga Fucus spiralis and sorbic acid was applied during megrim (Lepidorhombus whiffiagonis) refrigeration and its effect on fish quality loss was evaluated. Thus, sensory assessment showed that samples wrapped up with PLA film including 8% alga and 1% sorbic acid were still acceptable on day 11, while control fish specimens (kept under polyethylene film) were rejected at that time. Under such biodegradable film condition, a preservative effect was also implied according to chemical indices assessment related to microbial activity (trimethylamine-N) and lipid oxidation development (peroxide and fluorescent compounds formation); additionally, lower mean numbers for different microbiological groups (aerobes, Enterobacteriaceae and psychrotrophs) were detected. This result provides a promising replacement strategy to enhance refrigerated fish quality and reduce the waste material content. © 2015 Institute of Food Science and Technology. Source


Garcia-Soto B.,Cooperativa de Armadores de Pesca del Puerto de Vigo ARVI | Miranda J.M.,Nutrition and Food science | Barros-Velazquez J.,Nutrition and Food science | Aubourg S.P.,CSIC - Institute of Marine Research
International Journal of Food Science and Technology | Year: 2015

Summary: Lobster krill (Munida genus) represents an under-valued crustacean frequently caught on European fishing banks. In this work, its sensory, microbiological and biochemical qualities were evaluated during chilled storage. Additionally, the effects of a prestorage antimelanosic treatment consisting of soaking in sodium metabisulphite (SMB) solutions at two different concentrations (0.25% and 0.75%) were also studied. SMB prestorage treatment provided lobster specimens that still exhibited acceptable sensory quality after 10 days of storage, while control specimens were unacceptable at that time. SMB treatment also resulted in a significant (P < 0.05) inhibition of microbial growth, mainly of Enterobacteriaceae, psychrotrophes and proteolytic bacteria. Low lipid oxidation levels were observed for all batches; however, a significantly higher (P < 0.05) retention of polyunsaturated fatty acids was found in SMB-treated lobster, especially in the 0.75% SMB batch. The results presented here open the way to the potential commercialisation of currently under-utilised lobster krill as a chilled product. © 2014 Institute of Food Science and Technology. Source


Garcia-Soto B.,Cooperativa de Armadores de Pesca del Puerto de Vigo ARVI | Miranda J.M.,University of Santiago de Compostela | Barros-Velazquez J.,University of Santiago de Compostela | Aubourg S.P.,CSIC - Institute of Marine Research
European Journal of Lipid Science and Technology | Year: 2015

This study focused on the quality changes of an undervalorised and underutilised crustacean, lobster krill (Munida spp.) during its frozen storage (10 months at -18°C). Fresh lobster krill specimens were previously soaked in aq. 0.75 and 0.25% sodium metabisulphite (SMB) solutions (0.75-SMB and 0.25-SMB conditions, respectively). Comparisons with individuals soaked in water (water control, WC condition) and unsoaked (blank control, BC condition) were carried out. Better sensory acceptance (namely, external colour and flesh odour and taste) was obtained with SMB presence in previous soaking; BC samples were rejected (external odour as limiting factor) at month 10, while the remaining batches were still acceptable. Additionally, a sensory quality enhancement was accomplished by water soaking. Increases in secondary lipid oxidation compound formation were observed in SMB-treated lobster krill; however, chemical assessment of non-enzymatic (tertiary lipid oxidation) and enzymatic browning showed a marked inhibition in lobster flesh previously soaked under both SMB conditions when compared with their counterpart blanks (BC and WC). As a result, no effect on the polyene index could be concluded. Finally, previous SMB soaking increased the formation of trimethylamine and inhibited lipid hydrolysis (free fatty acid content) in lobster flesh. Practical applications: The marine food industry is actually suffering from dwindling stocks of traditional species as a result of drastic changes in their availability. Consequently, marine technologists and trade have turned their attention to some unconventional sources of raw material. Among them, lobster krill, also called squat lobster, a decapod crustacean belonging to the Genus Munida (Family Galatheidae, Order Decapoda), represents a relevant choice. Currently, lobster krill has no commercial value, but it is occasionally caught and discarded at sea during fishing targeted to commercial fish species. The results presented in this study open the way to the potential commercialisation of lobster krill as frozen product. Moreover, a simple preservation step, such as sodium metabisulphite soaking previous to freezing, was successfully applied to retain its quality. Further research is needed to reinforce the commercial and technological possibilities to provide the consumer with such a new, attractive and nutritious seafood species. © 2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim. Source


Garcia-Soto B.,Cooperativa de Armadores de Pesca del Puerto de Vigo ARVI | Fernandez-No I.C.,University of Santiago de Compostela | Barros-Velazquez J.,University of Santiago de Compostela | Aubourg S.P.,CSIC - Institute of Marine Research
International Journal of Refrigeration | Year: 2014

This work focused on the on-board chilled storage of European hake (Merluccius merluccius) and megrim (Lepidorhombus whiffiagonis). To enhance fish quality, an aqueous solution including citric (1.25 g l-1) and lactic (0.50 g l-1) acids was prepared, frozen, ground and employed as icing medium. Its effect on sensory, microbiological and chemical changes was monitored after 9, 12 and 15 days of on-board storage. Lower (p < 0.05) bacterial growth was detected according to microbiological (aerobe, anaerobe, psychrotrophe, proteolytic, and Enterobacteriaceae counts) and chemical (trimethylamine content) assessments. An inhibitory effect (p < 0.05) on autolysis development (K value assessment) in hake was also detected. Finally, an enhancement of sensory scores (eyes, external odour and gills) in both species was obtained. Results described allow to conclude that on-board employment of such acid-mixture icing system can provide a profitable strategy to obtain higher quality and safe products while unloading. © 2014 Elsevier Ltd and IIR. All rights reserved. Source

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