| Summary: | 3º lnternational Conference on Bio-antioxidants, 17-21 September 2019, Nessebar, Bulgaria ln the last decades, the use of seaweeds as food ingredients in Western countries has received increasing attention due to their excellent nutritional and functional properties. Additionally, seaweeds have attracted a great interest as containing a profltable variety of chemical components with antioxidant and antimicrobial activity. Among brown macroalgae, Fucus spiralis has received a great attention as being abundant at both sides of the North-Atlantic Ocean. ln the present study, several experiments are reviewed ali of them concerning the incorporation of F. spiralis extracts during flsh processing. ln this report, aqueous solutions including ethanolic and/or aqueous extracts of lyophilised F. spiralis were employed during the manufacture of different klnds of commercial flsh products, being their effects on the quality retention analysed. Thus, alga extracts were included in: a) polylactic acid-biofllms during flsh refrigeration,1 b) icing media employed as refrigeration system during flsh chilling,2 e) washing media applied previously to flsh chilling,3 d) glazing media employed during the flsh frozen storage,4 and e) packing media applied during flsh canning.5 According to the technological process involved, differentkinds of quality analyses were carried out concerning lipid oxidation damage (oxidation and hydrolysis), microbial activity (chemical and microbial parameters) and sensory (raw and cooked descriptors) evaluation. A preservative effect (antioxidant and/or antimicrobial) derived from the use of F. spiralis extracts is implied from the different experiments. Current research provides valuable and practical information concerning the employment of algae extracts to inhibit deteriorative changes in commercial flsh products, increase the shelf life, and consequently, the trading value The work was supported by the Project 2013-70E001 (CSIC, Spain) Peer reviewed
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