Skip to main content
SpringerLink
Log in

Quality Enhancement of Chilled Lean Fish by Previous Active Dipping in Bifurcaria bifurcata Alga Extract

  • Original Paper
  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

The present study addressed the quality enhancement of chilled fish by applying a preliminary dipping treatment containing a bioactive extract of the alga Bifurcaria bifurcata. Megrim (Lepidorhombus whiffiagonis) specimens were dipped in ethanolic–aqueous solutions containing two different concentrations of the alga extract (high: HAC batch and low: LAC batch). Two types of control batch were considered (ethanol–water dipping and no dipping). Microbial, chemical and sensory qualities were monitored in fish throughout a 13-day storage period. An inhibitory effect (p < 0.05) of the dipping treatment (washing and the presence of alga extract) on microbial activity was observed, as determined by microbial (Enterobacteriaceae, lipolytic bacteria and psychrotrophs) and chemical (trimethylamine and free fatty acid formation) analyses. In most cases, this effect was found to be more intense for prolonged storage times and in fish specimens corresponding to the HAC batch. However, the combined effect of washing and the inclusion of alga extract in the dipping medium did not affect (p > 0.05) the rate of lipid oxidation events during storage. Interestingly, average scores revealed increased sensory quality in megrim corresponding to the HAC batch for prolonged storage (9–13 days). Consequently, the use of a bioactive extract of B. bifurcata alga as a preliminary dipping treatment can be considered of interest for further fish storage due to both its simplicity and beneficial effects on fish quality enhancement.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  • Aubourg, S. P., Rodríguez, A., Sierra, Y., Tabilo-Munizaga, G., & Pérez-Won, M. (2013). Sensory and physical changes in chilled farmed Coho salmon (Oncorhynchus kisutch): effect of previous optimised hydrostatic high-pressure conditions. Food and Bioprocess Technology, 6(6), 1539–1549.

    Article  Google Scholar 

  • Barbosa, R. G., Trigo, M., Fett, R., & Aubourg, S. P. (2018). Impact of a packing medium with alga Bifurcaria bifurcata extract on canned Atlantic mackerel (Scomber scombrus) quality. Journal of the Science of Food and Agriculture., 98(9), 3462–3467.

    Article  CAS  PubMed  Google Scholar 

  • Barros-Velázquez, J., Gallardo, J. M., Calo, P., & Aubourg, S. P. (2008). Enhanced quality and safety during on-board chilled storage of fish species captured in the Grand Sole North Atlantic fishing bank. Food Chemistry, 106(2), 493–500.

    Article  CAS  Google Scholar 

  • Barros-Velázquez, J., Miranda, J. M., Ezquerra-Brauer, J. M., & Aubourg, S. P. (2016). Impact of icing systems with aqueous, ethanolic and ethanolic-aqueous extracts of alga Fucus spiralis on microbial and biochemical quality of chilled hake (Merlucius merluccius). International Journal of Food Science and Technology, 51(9), 2081–2089.

    Article  CAS  Google Scholar 

  • Ben-Gigirey, B., Vieites Baptista de Sousa, J., Villa, T., & Barros-Velázquez, J. (1999). Histamine and cadaverine production by bacteria isolated from fresh and frozen albacore (Thunnus alalunga). Journal of Food Protection, 62(8), 933–939.

    Article  CAS  PubMed  Google Scholar 

  • Ben-Gigirey, B., Vieites Baptista de Sousa, J., Villa, T., & Barros-Velázquez, J. (2000). Characterization of biogenic amine-producing Stenotrophomonas maltophilia strains isolated from white muscle of fresh and frozen albacore tuna. International Journal of Food Microbiology, 57, 19–31.

    Article  CAS  Google Scholar 

  • Bligh, E., & Dyer, W. (1959). A rapid method of total extraction and purification. Canadian Journal of Biochemistry and Physiology, 37(1), 911–917.

    Article  CAS  PubMed  Google Scholar 

  • Cabrini, L., Landi, L., Stefanelli, C., Barzanti, V., & Sechi, A. (1992). Extraction of lipid and lipophilic antioxidants from fish tissues: a comparison among different methods. Comparative Biochemistry and Physiology. Biochemistry and Molecular Biology, 101(3), 383–386.

    Article  CAS  Google Scholar 

  • Campos, C., Gliemmo, M., Aubourg, S. P., & Barros-Velázquez, J. (2012). Novel technologies for the preservation of chilled aquatic food products. In A. McElhatton & P. Amaral Sobral (Eds.), Novel technologies in food science (pp. 299–323), chapter 13. New York, USA: Springer.

    Chapter  Google Scholar 

  • Chapman, R., & McKay, J. (1949). The estimation of peroxides in fats and oils by the ferric thiocyanate method. Journal of the American Oil Chemists’ Society, 26(7), 360–363.

    Article  CAS  Google Scholar 

  • Connan, S., Deslandes, E., & Gall, E. (2007). Influence of day-night and tidal cycles on phenol content and antioxidant capacity in three temperate intertidal brown seaweeds. Journal of Experimental Marine Biology and Ecology, 349(2), 359–369.

    Article  CAS  Google Scholar 

  • Díaz-Rubio, M. E., Pérez-Jiménez, J., & Saura-Calixto, F. (2009). Dietary fiber and antioxidant capacity in Fucus vesiculosus products. International Journal of Food Science and Nutrition, 60(sup2), 23–34.

    Article  CAS  Google Scholar 

  • Erkan, N. (2007). Sensory, chemical, and microbiological attributes of sea bream (Sparus aurata): effect of washing and ice storage. International Journal of Food Properties, 10(3), 421–434.

    Article  CAS  Google Scholar 

  • European Council Regulation (1996). European Community (EC), No 2406/96, 26 November 1996. Official Journal of European Communities, L-334/2:23.12.

    Google Scholar 

  • Feng, X., Bansal, N., & Yang, H. (2016). Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage. Food Chemistry, 200, 283–292.

    Article  CAS  PubMed  Google Scholar 

  • Feng, X., Ng, V. K., Mikš-Krajnik, M., & Yang, H. (2017). Effects of fish gelatin and tea polyphenol coating on the spoilage and degradation of myofibril in fish fillet during cold storage. Food and Bioprocess Technology, 10(1), 89–102.

    Article  CAS  Google Scholar 

  • Fleurence, J., Morançais, M., Dumay, J., Decottignies, P., Turpin, V., Munier, M., García-Bueno, N., & Jaouen, P. (2012). What are the prospects for using seaweed in human nutrition and for marine animals raised through aquaculture? Trends in Food Science and Technology, 27(1), 57–61.

    Article  CAS  Google Scholar 

  • Glombitza, K., & Rösener, H. (1974). Bifuhalol: Ein diphenyläter aus Bifurcaria bifurcata. Phytochemistry, 13(7), 1245–1247.

    Article  CAS  Google Scholar 

  • Glombitza, K., Rösener, H., & Koch, M. (1976). Polyhydroxyoligophenyle und phenyläther aus Bifurcaria bifurcata. Phytochemistry, 15(8), 1279–1281.

    Article  CAS  Google Scholar 

  • Gupta, S., & Abu-Ghannam, N. (2011). Bioactive potential and possible health effects of edible brown seaweeds. Trends in Food Science and Technology, 22(6), 315–326.

    Article  CAS  Google Scholar 

  • Halldorsdóttir, S., Sveinsdóttir, H., Gudmundsdóttir, A., Thorkelsson, G., & Kristinsson, H. (2014). High quality fish protein hydrolysates prepared from by-product material with Fucus vesiculosus extract. Journal of Functional Foods, 9, 10–17.

    Article  CAS  Google Scholar 

  • Huidobro, A., Montero, P., Tejada, M., Colmenero, F., & Borderías, J. (1990). Changes in protein function of sardines stored in ice with and without added salt. Zeitschrift für Lebensmittel Untersuchung und Forschung, 190(3), 195–198.

    Article  CAS  Google Scholar 

  • Le Lann, K., Jégou, C., & Stiger-Pouvreau, V. (2008). Effect of different conditioning treatments on total phenolic content and antioxidant activities in two Sargassacean species: comparison of the frondose Sargassum muticum (Yendo) Fensholt and the cylindrical Bifurcaria bifurcata R. Ross. Phycological Research, 56(4), 238–245.

    Article  CAS  Google Scholar 

  • Li, T., Hub, W., Li, J., Zhang, X., Zhu, J., & Li, X. (2012). Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker (Pseudosciaena crocea). LWT-Food Science and Technology, 25, 101–106.

    Article  CAS  Google Scholar 

  • López-Caballero, M. E., Huidobro, A., Pastor, A., & Tejada, M. (2002). Microflora of gilthead seabream (Sparus aurata) stored in ice. Effect of washing. European Food Research and Technology, 215, 393–400.

    Google Scholar 

  • Losada, V., Piñeiro, C., Barros-Velázquez, J., & Aubourg, S. P. (2004). Effect of slurry ice on chemical changes related to quality loss during European hake (Merluccius merluccius) chilled storage. European Food Research and Technology, 219(1), 27–31.

    Article  CAS  Google Scholar 

  • Lowry, R., & Tinsley, I. (1976). Rapid colorimetric determination of free fatty acids. Journal of the American Oil Chemists’ Society, 53(7), 470–472.

    Article  CAS  PubMed  Google Scholar 

  • Manju, S., Jose, L., Srinivasa Gopal, T. K., Ravishankar, C. N., & Lalitha, K. (2007). Effects of sodium acetate dip treatment and vacuum-packaging on chemical, microbiological, textural and sensory changes of pearlspot (Etroplus suratensis) during chill storage. Food Chemistry, 102(1), 27–35.

    Article  CAS  Google Scholar 

  • Miranda, J. M., Ortiz, J., Barros-Velázquez, J., & Aubourg, S. P. (2016). Quality enhancement of chilled fish by including alga Bifurcaria bifurcata extract in the icing medium. Food and Bioprocess Technology, 9(3), 387–395.

    Article  CAS  Google Scholar 

  • Oucif, H., Miranda, J. M., Ali Mehidi, S., Abi-Ayad, S. M., Barros-Velázquez, J., & Aubourg, S. (2018). Effectiveness of a combined ethanol-aqueous extract of alga Cystoseira compressa for the quality enhancement of a chilled fatty fish species. European Food Research and Technology, 244(2), 291–299.

    Article  CAS  Google Scholar 

  • Quitral, V., Donoso, Mª L., Ortiz, J., Herrera, Mª V., Araya, H., & Aubourg, S. P. 2009. Chemical changes during the chilled storage of Chilean jack mackerel (Trachurus murphyi): Effect of a plant extract-icing system. LWT-Food Science and Technology, 42, 1450-1454.

  • Özogul, F., Kuley, E., & Kenar, M. (2011). Effects of rosemary and sage tea extracts on biogenic amines formation of sardine (Sardina pilchardus) fillets. International Journal of Food Science and Technology, 46(4), 761–766.

    Article  CAS  Google Scholar 

  • Özyurt, G., Kuley, E., Balikçi, E., Kaçar, Ç., Gökdogan, S., Etyemez, M., & Özogul, F. (2012). Effect of the icing with rosemary extract on the oxidative stability and biogenic amine formation in sardine (Sardinella aurita) during chilled storage. Food and Bioprocess Technology, 5(7), 2777–2786.

    Article  CAS  Google Scholar 

  • Paiva, L., Lima, E., Ferreira Patarra, R., Neto, A., & Baptista, J. (2014). Edible Azorean macroalgae as source of rich nutrients with impact on human health. Food Chemistry, 164, 128–135.

    Article  CAS  PubMed  Google Scholar 

  • Pastoriza, L., Bernárdez, M., Sampedro, G., Cabo, M., & Herrera, J. (2008). The use of water and ice with bactericide to prevent onboard and onshore spoilage of refrigerated megrim (Lepidorhombus whiffiagonis). Food Chemistry, 110(1), 31–38.

    Article  CAS  PubMed  Google Scholar 

  • Peinado, I., Girón, J., Koutsidis, G., & Ames, J. M. (2014). Chemical composition, antioxidant activity and sensory evaluation of five different species of brown edible seaweeds. Food Research International, 66, 36–44.

    Article  CAS  Google Scholar 

  • Raeisi, M., Tajik, H., Aliakbarlu, J., Hamed Mirhosseini, S., & Mohammad Hashem Hosseini, S. (2015). Effect of carboxymethyl cellulose-based coatings incorporated with Zataria multiflora Boiss. essential oil and grape seed extract on the shelf life of rainbow trout fillets. LWT-Food Science and Technology, 64(2), 898–904.

    Article  CAS  Google Scholar 

  • Rodríguez-Bernaldo de Quirós, A., Frecha-Ferreiro, S., Vidal-Pérez, A., & López-Hernández, J. (2010). Antioxidant compounds in edible brown seaweeds. European Food Research and Technology, 231(3), 495–498.

    Article  CAS  Google Scholar 

  • Rupérez, P. (2002). Mineral content of edible marine seaweeds. Food Chemistry, 79(1), 23–26.

    Article  Google Scholar 

  • Sallam, K. (2007). Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon. Food Control, 18(5), 566–575.

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Sandsdalen, E., Haug, T., Stensvag, K., & Styrvold, O. (2003). The antibacterial effect of a polyhydroxylated fucophlorethol from the marine brown alga, Fucus vesiculosus. World Journal of Microbiology and Biotechnology, 19(8), 777–782.

    Article  CAS  Google Scholar 

  • Senturk, T., & Alpas, H. (2013). Effect of high hydrostatic pressure treatment (HHPT) on quality and shelf life of Atlantic mackerel (Scomber scombrus). Food and Bioprocess Technology, 6(9), 2306–2318.

    Article  CAS  Google Scholar 

  • Smit, A. (2004). Medicinal and pharmaceutical uses of seaweed natural products: a review. Journal of Applied Phycology, 16(4), 245–262.

    Article  CAS  Google Scholar 

  • Song, Y., Liu, L., Shen, H., You, J., & Luo, Y. (2011). Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala). Food Control, 22(3-4), 608–615.

    Article  CAS  Google Scholar 

  • Tozawa, H., Erokibara, K., & Amano, K. (1971). Proposed modification of Dyer’s method for trimethylamine determination in codfish. In R. Kreuzer (Ed.), Fish inspection and quality control (pp. 187–190). London, UK: Fishing News Books Ltd..

    Google Scholar 

  • Volpe, M., Siano, F., Paolucci, M., Sacco, A., Sorrentino, A., Malinconico, M., & Varricchio, E. (2015). Active edible coating effectiveness in shelf-life enhancement of trout (Oncorhynchus mykiss) fillets. LWT-Food Science and Technology, 60(1), 615–622.

    Article  CAS  Google Scholar 

  • Vyncke, W. (1970). Direct determination of the thiobarbituric acid value in trichloracetic acid extracts of fish as a measure of oxidative rancidity. Fette Seifen Anstrichmittel, 72(12), 1084–1087.

    Article  CAS  Google Scholar 

  • Wang, T., Jónsdóttir, R., Kristinsson, H., Thorkelsson, G., Jacobsen, C., Yuca Hamaguchi, P., & Olafsdóttir, G. (2010). Inhibition of haemoglobin-mediated lipid oxidation in washed cod muscle and cod protein isolates by Fucus vesiculosus extract and fractions. Food Chemistry, 123(2), 321–330.

    Article  CAS  Google Scholar 

  • Yamada, M., Fukusako, S., & Kawanami, T. (2002). Performance analysis on the liquid-ice thermal storage system for optimum operation. International Journal of Refrigeration, 25(2), 267–277.

    Article  CAS  Google Scholar 

  • Zambuchini, B., Fiorini, D., Verdenelli, M. C., Orpianesi, C., & Ballini, R. (2008). Inhibition of microbiological activity during sole (Solea solea L.) chilled storage by applying ellagic and ascorbic acids. LWT-Food Science and Technology, 41(9), 1733–1738.

    Article  CAS  Google Scholar 

  • Zubia, M., Fabre, M. S., Kerjean, V., Le Lann, K., Stiger-Pouvreau, V., Fauchon, M., & Deslandes, E. (2009). Antioxidant and antitumoral activities of some Phaeophyta from Brittany coasts. Food Chemistry, 116(3), 693–701.

    Article  CAS  Google Scholar 

Download references

Acknowledgements

The authors thank Mrs. Montserrat López and Mr. Roberto Iglesias for their excellent technical assistance and Porto-Muiños (Cerceda, A Coruña, Spain) for providing the lyophilised alga.

Funding

The work was supported through a project grant by the Consejo Superior de Investigaciones Científicas (CSIC, Spain; project 201370E001).

Author information

Authors and Affiliations

  1. 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

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

    Marcos Trigo & Santiago P. Aubourg

Authors
  1. José M. Miranda
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Marcos Trigo
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Jorge Barros-Velázquez
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Santiago P. Aubourg
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Santiago P. Aubourg.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Miranda, J.M., Trigo, M., Barros-Velázquez, J. et al. Quality Enhancement of Chilled Lean Fish by Previous Active Dipping in Bifurcaria bifurcata Alga Extract. Food Bioprocess Technol 11, 1662–1673 (2018). https://doi.org/10.1007/s11947-018-2131-4

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-018-2131-4

Keywords

Search

Navigation