| Summary: | Poster.-- WEFTA Seafood science for a change demand, held in Bilbao from the 9th to the 11th June 2014 Hass avocado pear (Persea americana Mill) is a high-nutritional value fruit, having a great content on bioactive polyphenolic compounds in seeds and skin that may be employed for their antimicrobial and antioxidant properties in the marine food preservation. The present work addresses the lipid oxidation and microbial activity development in refrigerated Atlantic salmon (Salmo salar). In it, the effect of the addition of different kinds of polyphenolic extracts obtained from mature Hass avocado pear seeds by traditional extraction (water-ethanol) and by a CO2-supercrític-ethanol mixture extraction was investigated. Lipid oxidation development was measured by means of the peroxide and anisidine values. Fatty acid composition was analysed by GLC, tocopherols content by HPLC-Fluorescence and astaxanthine level by HPLC-DOD. Meantime, microbial development was measured by total mesophile and coliphorme counts as well as by total volatile base (TVB) formation. Results showed a partial damage inhibition of refrigerated salmon, according to the peroxide, total mesophile and TVB values reached. Present results prove the suitability of employing bioactive components obtained from Hass avocado in order to enhance the quality of refrigerated marine species No
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