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Effectiveness of a combined ethanol–aqueous extract of alga Cystoseira compressa for the quality enhancement of a chilled fatty fish species

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Abstract

Seaweeds have attracted an increasing attention as a new source for bioactive compounds, these include preservative compounds. This study is a first attempt to employ alga Cystoseira compressa for the preservation of chilled fish. For it, a combined ethanol–aqueous extract of this alga was included in the icing system and employed as chilling medium for the storage of horse mackerel (Trachurus trachurus) for 11 days. On the basis of the microbial groups (aerobes, psychrotrophs, proteolytic, lipolytic and Enterobacteriaceae bacteria) assessed, an inhibitory effect (p < 0.05) on microbial activity in horse mackerel muscle was observed as a result of including the alga extract in the icing medium; such preservative effect was also proved by chemical determinations related to microbial activity (pH and trimethylamine values). Additionally, a significant decrease (p < 0.05) of lipid hydrolysis (free fatty acids formation) and oxidation (fluorescent compounds formation) in fish was also observed as a result of the presence of C. compressa extracts in the icing medium. The icing medium proposed in this work (i.e., the combination of ethanolic and aqueous extracts of C. compressa) may constitute a promising strategy to the application of natural algae extracts for fatty fish storage and enhance quality retention during commercialisation.

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Acknowledgements

Thanks to Department of Biology, Institute of Exact Sciences and Natural and Life Sciences, University Centre Ahmed Zabana of Relizane (Algeria) for the financial support of the internship of Mrs. Hanane Oucif. The authors thank Mr. Marcos Trigo and Mrs. Yanice Toro for their excellent technical assistance. This work was supported by the Consejo Superior de Investigaciones Científicas (CSIC, Spain; Project PIE 201370E001).

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Authors and Affiliations

  1. Laboratory of Aquaculture and Bioremediation, Department of Biotechnology, Faculty of Natural and Life Sciences (Campus IGMO), University of Oran, 1 Ahmed Ben Bella, Oran, Algeria

    Hanane Oucif, Smaïl Ali Mehidi & Sidi-Mohamed El-Amine Abi-Ayad

  2. Department of Biology, Institute of Exact Sciences and Natural and Life Sciences, University Centre Ahmed Zabana of Relizane, Relizane, Algeria

    Hanane Oucif

  3. Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences, University of Santiago de Compostela, Lugo, Spain

    José M. Miranda & Jorge Barros-Velázquez

  4. Department of Food Science and Technology, Marine Research Institute (CSIC), Vigo, Spain

    Santiago P. Aubourg

Authors
  1. Hanane Oucif
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  2. José M. Miranda
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  3. Smaïl Ali Mehidi
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  4. Sidi-Mohamed El-Amine Abi-Ayad
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  5. Jorge Barros-Velázquez
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  6. Santiago P. Aubourg
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Correspondence to Santiago P. Aubourg.

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Oucif, H., Miranda, J.M., Mehidi, S.A. et al. Effectiveness of a combined ethanol–aqueous extract of alga Cystoseira compressa for the quality enhancement of a chilled fatty fish species. Eur Food Res Technol 244, 291–299 (2018). https://doi.org/10.1007/s00217-017-2955-6

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