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. 2017 Aug;97(10):3412-3419.
doi: 10.1002/jsfa.8192. Epub 2017 Jan 13.

New Icing Media for Quality Enhancement of Chilled Hake (Merluccius Merluccius) Using a Jumbo Squid (Dosidicus Gigas) Skin Extract

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New Icing Media for Quality Enhancement of Chilled Hake (Merluccius Merluccius) Using a Jumbo Squid (Dosidicus Gigas) Skin Extract

Josafat Marina Ezquerra-Brauer et al. J Sci Food Agric. .

Abstract

Background: An advanced strategy for chilled fish preservation, based on the inclusion in ice of an extract of jumbo squid (Dosidicus gigas) skin (JSS), is proposed. Aqueous solutions including acetic acid-ethanol extracts of JSS were tested at two different concentrations as icing media, with the effects on the quality evolution of chilled hake (Merluccius merluccius) being monitored.

Results: A significant inhibition (P < 0.05) of microbial activity (aerobes, psychrotrophs, Enterobacteriaceae, proteolytic bacteria; pH, trimethylamine) was obtained in hake corresponding to the icing batch including the highest JSS concentration. Additionally, fish specimens from such icing conditions showed an inhibitory effect (P < 0.05) on lipid hydrolysis development, while no effect (P > 0.05) was depicted for lipid oxidation. Sensory analysis (skin and mucus development; eyes; gills; texture; external odour; raw and cooked flesh odour; flesh taste) indicated a shelf life extension of chilled hake stored in ice including the highest JSS concentration.

Conclusion: A profitable use of JSS, an industrial by-product during jumbo squid commercialisation, has been developed in the present work, which leads to a remarkable microbial inhibition and a significant shelf life extension of chilled hake. In agreement with previous research, ommochrome pigments (i.e. lipophilic-type compounds) would be considered responsible for this preservative effect. © 2016 Society of Chemical Industry.

Keywords: Dosidicus gigas; hake; icing media; microbial inhibition; ommochrome pigments; skin.

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