| Title |
Influence of Cuttlefish-Ink Extract on Canned Golden Seabream (Sparus aurata) Quality |
| ID_Doc |
9085 |
| Authors |
Martínez, B; Trigo, M; Rodríguez, A; Aubourg, SP |
| Title |
Influence of Cuttlefish-Ink Extract on Canned Golden Seabream (Sparus aurata) Quality |
| Year |
2024 |
| Published |
Foods, 13.0, 11 |
| DOI |
10.3390/foods13111685 |
| Abstract |
Four different concentrations of an aqueous extract of cuttlefish (Sepia spp.) ink (CI) were introduced, respectively, into the packing medium employed during golden seabream (Sparus aurata) canning. The quality parameters of the resulting canned fish were determined and compared to the initial fish and the control canned muscle. An important effect of the CI concentration introduced in the packing medium was proved. The presence in the packing medium of a relatively low CI concentration (CI-2 batch) led to a lower (p < 0.05) lipid oxidation development (fluorescent compound formation), lower (p < 0.05) changes of colour parameters (L* and a* values), and lower (p < 0.05) trimethylamine values in canned fish when compared to control canned samples. Additionally, the two lowest CI concentrations tested led to higher average values of C22:6 omega 3, omega 3/omega 6 ratios, and polyene index. On the contrary, the use of the most concentrated CI extract (CI-4 condition) led to a prooxidant effect (higher fluorescence ratio value). In agreement with environmental sustainability and circular economy requirements, the study can be considered the first approach to a novel and valuable use of the current marine byproduct for the quality enhancement of canned fish. On-coming research focused on the optimisation of the CI-extract concentration is envisaged. |
| Author Keywords |
cuttlefish; ink; golden seabream; canning; lipid hydrolysis; phospholipids; omega 3 fatty acids; lipid oxidation; colour; trimethylamine |
| Index Keywords |
Index Keywords |
| Document Type |
Other |
| Open Access |
Open Access |
| Source |
Science Citation Index Expanded (SCI-EXPANDED) |
| EID |
WOS:001246791400001 |
| WoS Category |
Food Science & Technology |
| Research Area |
Food Science & Technology |
| PDF |
https://doi.org/10.3390/foods13111685
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