Abstract
The progressive elimination of fish discards established by the European Union Council in 2013 has stimulated the valorization of flesh from discarded high-quality species with good protein functional properties but which frequently have excessive fish-bones, fat, strange flavours, soft texture, etc. The present study therefore focuses on valorization of the extracted muscle (minced muscle), from several fish species frequently discarded in north-western Spanish fisheries (Atlantic Ocean): Blue whiting (Micromesistius poutassou), Mackerel (Scomber scombrus), Red scorpionfish (Scorpaena scrofa), Pouting (Trisoreptus luscus) and Gurnard (Trigla spp.). Valorization of these discarded fish resources is a key objective for the survival of the fishery sector in this area. In this regard present study was planned to examine the behaviour of the mince during 6 months of frozen storage by means of physicochemical and sensory analyses, and to test consumer acceptance of three technologically different products (burgers, nuggets and structured fingers) prepared with fish mince from different species. Results indicated that protein aggregation started at the outset of frozen storage but progressed very slowly, with the exception of non-washed blue whiting and red scorpionfish minces. Moreover, during frozen storage lipid oxidation increased in all samples; the increase was with two objectives highest in minced mackerel, a fatty fish, but no rancid flavour was detected. All mince samples presented acceptable physicochemical properties and good sensory acceptability after 6 months of frozen storage. Acceptability of final products made with these minces was high in all cases. Burgers were more acceptable for consumers aged over 40 and fingers and nuggets more for younger people.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
AOAC (2000) Official methods of analysis of the AOAC. Association of Official Analytical Chemists Inc, Arlington
Baron CP, Kjaersgard IVH, Jessen F, Jacobsen C (2007) Protein and lipid oxidation during frozen storage of rainbow trout (Oncorhynchus mykiss). J Agric Food Chem 55:8118–8125. https://doi.org/10.1021/jf070686f
Barroso M, Careche M, Borderías AJ (1998) Quality control of frozen fish using rheological techniques. Trends Food Sci Tech 9(6):223-229
Blanco M (2015) Valorización de descartes y subproductos de pintarroja (Scyliorhinus canicula). Doctoral thesis. Vigo University. http://hdl.handle.net/10261/129012
Blanco M, Sotelo CG, Pérez-Martín RI (2015) Hydrolysis as a valorization strategy for unused marine food biomass: boarfish and small-spotted catshark discards and by-products. J Food Biochem 39:368–376. https://doi.org/10.1111/jfbc.12141
Borderías AJ, Jiménez-Colmenero F, Tejada M (1985) Parameters affecting viscosity as a quality-control for frozen fish. Mar Fish Rev 47(4):43–45
CSIC (2007) Authors: Borderías, A.J.; Carballo, J.; Moreno, H.M. Preparation of restructured fish products comprises joining together layers of surimi or mince mixture comprising a binder for muscle particles thermostable binder and white colour enhancer. ES 2 281 282-A1 (16/09/2008) and W0 2007/090916-A1 (16/08/2007)
Damodaran S, Paraf A (1997) Food proteins and their applications, chapter 4 and 16, vol 80. Marcel Dekker, New York
García-Moreno PJ, Pérez-Gálvez R, Morales-Medina R, Guadix EM, Guadix A (2013) Discarded species in the west Mediterranean Sea as sources of omega-3 PUFA. Eur J Lipid Sci Technol 115:982–989. https://doi.org/10.1002/ejlt.201300021
Huidobro A, Mohamed GF (1998) Aggregation of myofibrillar proteins in hake, sardine, and mixed minces during frozen storage. J Agric Food Chem 46(7):2601–2608. https://doi.org/10.1021/jf970962y
Konno K, Imamura K (2000) Identification of the 150 and 70 KDa fragments generated during the incubation of salted surimi paste of walleye Pollack. Nippon Suissan Gakkaishi 66:869–875
Moreno HM, Carballo J, Borderías AJ (2009) Study of two different cold restructuring processes using two different qualities of hake (Merluccius capensis) muscle, with addition of microbial transglutaminase. J Sci Food Agric 89:1346–1351. https://doi.org/10.1002/jsfa.3592
Moreno HM, Borderías AJ, Baron C (2010a) Evaluation of some physicochemical properties of restructured trout and hake during cold gelation and chilled storage. Food Chem 120:410–417. https://doi.org/10.1016/j.foodchem.2009.10.021
Moreno HM, Carballo J, Borderías AJ (2010b) Gelation of fish muscle with transglutaminase added: influence of sodium chloride level and pH. J Muscle Food 21:433–450. https://doi.org/10.1111/j.1745-4573.2009.00193.x
Moreno HM, Carballo J, Borderías J (2011) Application of Response Surface Methodology to study the effect of different calcium sources in fish muscle-alginate restructured products. Cienc Tecnol Aliment Campinas 31(1):209-216
Núñez-Flores R, Cando D, Borderías AJ, Moreno HM (2018) Importance of salt and temperature in myosin polymerization during surimi gelation. Food Chem 239:1226–1234. https://doi.org/10.1016/j.foodchem.2017.07.028
Nazemroaya S, Sahari M, Rezaei M (2011) Identification of fatty acid in Mackerel (Scomberomorus commersoni) and shark (Carcharhinus dussumieri) fillets and their changes during six month of frozen storage at -18°C. J Agr Sci Tech 13:553–566
Ordóñez-Del Pazo T, Antelo LT, Franco-Uría A, Pérez-Martín RI, Sotelo CG, Alonso AA (2014) Fish discards management in selected Spanish and Portuguese métiers: identification and potential valorisation. Trends Food Sci 36(1):29–43. https://doi.org/10.1016/j.tifs.2013.12.006
Park JW, Graves D, Draves R, Yonsawatdigul J (2013) Manufacture of surimi: harvest to frozen block, chapter 3. In: Park JW (ed) Surimi and surimi seafood, CRC Press, Taylor Francis Group, Boca Raton, pp 55–101
Regulation (EU) No 13880/2013 of the European Parliament and of the Council of the European Union
Rey-Mansilla M, Sotelo CG, Gallardo JM (1999) Decomposition of trimethylamine oxide during iced storage of blue whiting (Micromesistius poutassou). Z Lebensm Unters Forsch 208(4):267–269. https://doi.org/10.1007/s002170050415
Schormüller J (1968) Handbuch der Lebensmittelchemie (BandIII/2). Springer, Berlin
Schubring R (2001) In: Oehlenschläger Jörg (ed) Fishery products: Quality, safety and authenticity. Wiley, West Sussex, pp 173–204
Vázquez JA, Blanco M, Massa AE, Amado IR, Pérez-Martín RI (2017) Production of fish protein hydrolysates from Scyliorhinus canicula discards with antihypertensive and antioxidant activities by enzymatic hydrolysis and mathematical optimization using Response Surface Methodology. Mar Drugs 15(10):306–321. https://doi.org/10.3390/md15100306
Vyncke W (1975) Evaluation of the direct thiobarbituric acid extraction methods for determining oxidative rancidity in mackerel (Scomber scombrus L). Fette Seifen Anstrichm 77:239–240. https://doi.org/10.1002/lipi.19750770610
Acknowledgements
Financial support from project VALDESCAR (Fondo Europeo Marítimo y Pesca; Secretaría General de Pesca (MAPAMA)) is acknowledged. The assistance of Ph.D. Ruth Núñez-Flores is also appreciated.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Blanco, M., Domínguez-Timón, F., Pérez-Martín, R.I. et al. Valorization of recurrently discarded fish species in trawler fisheries in North-West Spain. J Food Sci Technol 55, 4477–4484 (2018). https://doi.org/10.1007/s13197-018-3376-7
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-018-3376-7