Effect of Cold Smoking and Natural Antioxidants on Quality Traits, Safety and Shelf Life of Farmed Meagre (<i>Argyrosomus regius</i>) Fillets, as a Strategy to Diversify Aquaculture Products
Aquaculture has been playing a leading role over the years to satisfy the global growing demand for seafood. Moreover, innovative techniques are necessary to increase the competitiveness, sustainability and profitability of the seafood production chain, exploiting new species from the aquaculture, s...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/11/2522 |
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| author | Concetta Maria Messina Rosaria Arena Giovanna Ficano Mariano Randazzo Maria Morghese Laura La Barbera Saloua Sadok Andrea Santulli |
| author_facet | Concetta Maria Messina Rosaria Arena Giovanna Ficano Mariano Randazzo Maria Morghese Laura La Barbera Saloua Sadok Andrea Santulli |
| author_sort | Concetta Maria Messina |
| collection | DOAJ |
| description | Aquaculture has been playing a leading role over the years to satisfy the global growing demand for seafood. Moreover, innovative techniques are necessary to increase the competitiveness, sustainability and profitability of the seafood production chain, exploiting new species from the aquaculture, such as meagre (<i>Argyrosomus regius</i>), to develop value-added products and diversify their production. In the present work, the effectiveness of cold smoking combined with antioxidants (SA) compared to cold smoking alone (S) on meagre fillets, the quality and shelf life were investigated. Sensory, biochemical, physical–chemical and microbiological analyses were performed on the smoked fillets during vacuum-packaged storage for 35 days at 4 ± 0.5 °C. The results showed positive effects of the SA treatment on the biochemical parameters of meagre fillets. The total volatile basic nitrogen (TVB-N) in smoked meagre fillets was significantly lower in the SA treatment at the end of storage compared to the S treatment. Moreover, SA had a positive effect on lipid peroxidation. Lower values of malondialdehyde (mg MDA/kg) were observed in the SA treatment during preservation compared to the S treatment. This work will contribute to the growth of the fish production chain, producing a value-added fish product by exploiting meagre, whose production has been increasing over decades. |
| first_indexed | 2024-03-10T05:30:50Z |
| format | Article |
| id | doaj.art-b846c9e7d69a47e080e7de0f456bc81d |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T05:30:50Z |
| publishDate | 2021-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-b846c9e7d69a47e080e7de0f456bc81d2023-11-22T23:18:05ZengMDPI AGFoods2304-81582021-10-011011252210.3390/foods10112522Effect of Cold Smoking and Natural Antioxidants on Quality Traits, Safety and Shelf Life of Farmed Meagre (<i>Argyrosomus regius</i>) Fillets, as a Strategy to Diversify Aquaculture ProductsConcetta Maria Messina0Rosaria Arena1Giovanna Ficano2Mariano Randazzo3Maria Morghese4Laura La Barbera5Saloua Sadok6Andrea Santulli7Dipartimento di Scienze della Terra e del Mare DiSTeM, Laboratorio di Biochimica Marina ed Ecotossicologia, Università degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, ItalyDipartimento di Scienze della Terra e del Mare DiSTeM, Laboratorio di Biochimica Marina ed Ecotossicologia, Università degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, ItalyDipartimento di Scienze della Terra e del Mare DiSTeM, Laboratorio di Biochimica Marina ed Ecotossicologia, Università degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, ItalyIstituto di Biologia Marina, Consorzio Universitario della Provincia di Trapani, Via G. Barlotta 4, 91100 Trapani, ItalyDipartimento di Scienze della Terra e del Mare DiSTeM, Laboratorio di Biochimica Marina ed Ecotossicologia, Università degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, ItalyIstituto di Biologia Marina, Consorzio Universitario della Provincia di Trapani, Via G. Barlotta 4, 91100 Trapani, ItalyLaboratory of Blue Biotechnology & Aquatic Bioproducts (B3Aqua), Institut National des Sciences et Technologies de la Mer (INSTM), Annexe La Goulette Port de Pêche, La Goulette 2060, TunisiaDipartimento di Scienze della Terra e del Mare DiSTeM, Laboratorio di Biochimica Marina ed Ecotossicologia, Università degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, ItalyAquaculture has been playing a leading role over the years to satisfy the global growing demand for seafood. Moreover, innovative techniques are necessary to increase the competitiveness, sustainability and profitability of the seafood production chain, exploiting new species from the aquaculture, such as meagre (<i>Argyrosomus regius</i>), to develop value-added products and diversify their production. In the present work, the effectiveness of cold smoking combined with antioxidants (SA) compared to cold smoking alone (S) on meagre fillets, the quality and shelf life were investigated. Sensory, biochemical, physical–chemical and microbiological analyses were performed on the smoked fillets during vacuum-packaged storage for 35 days at 4 ± 0.5 °C. The results showed positive effects of the SA treatment on the biochemical parameters of meagre fillets. The total volatile basic nitrogen (TVB-N) in smoked meagre fillets was significantly lower in the SA treatment at the end of storage compared to the S treatment. Moreover, SA had a positive effect on lipid peroxidation. Lower values of malondialdehyde (mg MDA/kg) were observed in the SA treatment during preservation compared to the S treatment. This work will contribute to the growth of the fish production chain, producing a value-added fish product by exploiting meagre, whose production has been increasing over decades.https://www.mdpi.com/2304-8158/10/11/2522meagre<i>Argyrosomus regius</i>cold smokingnatural antioxidantshalophyteaquaculture |
| spellingShingle | Concetta Maria Messina Rosaria Arena Giovanna Ficano Mariano Randazzo Maria Morghese Laura La Barbera Saloua Sadok Andrea Santulli Effect of Cold Smoking and Natural Antioxidants on Quality Traits, Safety and Shelf Life of Farmed Meagre (<i>Argyrosomus regius</i>) Fillets, as a Strategy to Diversify Aquaculture Products Foods meagre <i>Argyrosomus regius</i> cold smoking natural antioxidants halophyte aquaculture |
| title | Effect of Cold Smoking and Natural Antioxidants on Quality Traits, Safety and Shelf Life of Farmed Meagre (<i>Argyrosomus regius</i>) Fillets, as a Strategy to Diversify Aquaculture Products |
| title_full | Effect of Cold Smoking and Natural Antioxidants on Quality Traits, Safety and Shelf Life of Farmed Meagre (<i>Argyrosomus regius</i>) Fillets, as a Strategy to Diversify Aquaculture Products |
| title_fullStr | Effect of Cold Smoking and Natural Antioxidants on Quality Traits, Safety and Shelf Life of Farmed Meagre (<i>Argyrosomus regius</i>) Fillets, as a Strategy to Diversify Aquaculture Products |
| title_full_unstemmed | Effect of Cold Smoking and Natural Antioxidants on Quality Traits, Safety and Shelf Life of Farmed Meagre (<i>Argyrosomus regius</i>) Fillets, as a Strategy to Diversify Aquaculture Products |
| title_short | Effect of Cold Smoking and Natural Antioxidants on Quality Traits, Safety and Shelf Life of Farmed Meagre (<i>Argyrosomus regius</i>) Fillets, as a Strategy to Diversify Aquaculture Products |
| title_sort | effect of cold smoking and natural antioxidants on quality traits safety and shelf life of farmed meagre i argyrosomus regius i fillets as a strategy to diversify aquaculture products |
| topic | meagre <i>Argyrosomus regius</i> cold smoking natural antioxidants halophyte aquaculture |
| url | https://www.mdpi.com/2304-8158/10/11/2522 |
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