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Effects of Time-Temperature Abuses on Quality Parameters of Frozen Blue Jack Mackerel (Trachurus picturatus) Fillets Treated with Green Tea Extract

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INCREaSE 2019 (INCREaSE 2019)

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Abstract

Seafood is highly perishable. Freezing and frozen storage of seafood is a widely and increasingly used and efficient method that allows for prolonged shelf-life with only minor changes in terms of products’ quality. Notwithstanding, even at freezing temperatures (−18 to −20 °C), undesirable effects might occur, particularly in case of inadequate storage conditions (temperature abuses) that might occur during distribution and commercialization. There is growing interest in studying application(s) for naturally occurring antioxidants such as the compounds found in herbal green tea (Camelia sinensis). In this study, the aim was to assess the effect of green tea extract treatments on physicochemical properties of frozen blue jack mackerel (Trachurus picturatus) fillets during storage under constant temperature and time-temperature abuses. Freshly obtained fillets of blue jack mackerel were immersed in aqueous extracts of dried, commercial herbal green tea for 0 min (control), 5 min and 10 min, quickly frozen in a blast air freezer, glazed before vacuum packaging and storage at −18 °C. During storage, half of the fillets were subjected to random time-temperature abuses (20–240 min at 5 °C) while the remaining fillets were kept at constant freezing temperature. Physicochemical parameters (pH, texture, colour, free fatty acids content, PV, TBA-RS and TVB-N) were measured at start and after 1, 2, 4 and 7 months of storage. Preliminary, potentially detrimental changes in terms of physicochemical quality were minimized by treating fillets with green tea extract. Implications and possible applications of findings are discussed in light of published literature and further research is pondered.

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Acknowledgements

This study received national funds from FCT-Foundation for Science and Technology (Portugal) [UID/Multi/04326/2019]. Marina Cabral, Maria Gardinalli, Ana Moroz, Mariana Pascoalino, Susana Santos, Cíntia Saúde, and Teresa Cavaco helped with the lab. methods.

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Authors and Affiliations

  1. Instituto Superior de Engenharia, Departamento de Engenharia Alimentar, Universidade do Algarve, Faro, Portugal

    Eduardo Esteves

  2. CCMAR Centro de Ciências do Mar, Universidade do Algarve, Faro, Portugal

    Eduardo Esteves

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  1. Eduardo Esteves
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Correspondence to Eduardo Esteves .

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Editors and Affiliations

  1. Instituto Superior de Engenharia, Universidade do Algarve, Faro, Portugal

    Jânio Monteiro

  2. Instituto Superior de Engenharia, Universidade do Algarve, Faro, Portugal

    António João Silva

  3. Instituto Superior de Engenharia, Universidade do Algarve, Faro, Portugal

    António Mortal

  4. Instituto Superior de Engenharia, Universidade do Algarve, Faro, Portugal

    Jaime Aníbal

  5. Instituto Superior de Engenharia, Universidade do Algarve, Faro, Portugal

    Manuela Moreira da Silva

  6. Instituto Superior de Engenharia, Universidade do Algarve, Faro, Portugal

    Miguel Oliveira

  7. Instituto Superior de Engenharia, Universidade do Algarve, Faro, Portugal

    Nelson Sousa

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Esteves, E. (2020). Effects of Time-Temperature Abuses on Quality Parameters of Frozen Blue Jack Mackerel (Trachurus picturatus) Fillets Treated with Green Tea Extract. In: Monteiro, J., et al. INCREaSE 2019. INCREaSE 2019. Springer, Cham. https://doi.org/10.1007/978-3-030-30938-1_19

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  • DOI: https://doi.org/10.1007/978-3-030-30938-1_19

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