Lipid and sensory quality of canned Atlantic salmon (Salmo salar): Effect of the use of different seaweed extracts as covering liquids
10 páginas, 4 tablas, 1 figura The addition of natural compounds as additives in fish products is increasingly important to prevent or delay their deterioration. Nowadays, most of the additives used on seafood are synthetic, and their safety is being increasingly questioned. The aim of this research...
Published in: | European Journal of Lipid Science and Technology |
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Online Access: | http://hdl.handle.net/10261/98103 https://doi.org/10.1002/ejlt.201300239 |
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ftcsic:oai:digital.csic.es:10261/98103 2024-02-11T10:02:08+01:00 Lipid and sensory quality of canned Atlantic salmon (Salmo salar): Effect of the use of different seaweed extracts as covering liquids Ortiz, Jaime Vivanco, Juan P. Aubourg, Santiago P. 2014 http://hdl.handle.net/10261/98103 https://doi.org/10.1002/ejlt.201300239 en eng Wiley-Blackwell http://dx.doi.org/10.1002/ejlt.201300239 European Journal of Lipid Science and Technology 116(5): 596-605 (2014) 1438-7697 http://hdl.handle.net/10261/98103 doi:10.1002/ejlt.201300239 1438-9312 open Canned storage Covering liquid Lipid quality Salmon Seaweed artículo http://purl.org/coar/resource_type/c_6501 2014 ftcsic https://doi.org/10.1002/ejlt.201300239 2024-01-16T09:59:20Z 10 páginas, 4 tablas, 1 figura The addition of natural compounds as additives in fish products is increasingly important to prevent or delay their deterioration. Nowadays, most of the additives used on seafood are synthetic, and their safety is being increasingly questioned. The aim of this research was to compare the effects of the addition of different seaweeds extracts on lipid and sensory quality parameters of canned Atlantic salmon (Salmo salar) muscle. For this purpose, four different seaweeds extracts were tested: cochayuyo, sea lettuce, ulte, and red luche as covering liquids against a standard, without seaweed extract. For each sampling day, three cans from each treatment were analyzed periodically, up to reach 140 days of storage at 40°C. The parameters that were measured are: fatty acids content (saturated, monounsaturated, and polyunsaturated), polyene index (PI), peroxide value (PV), p-anisidine value (pAV), astaxanthin content (AX), total tocopherols content, total volatile basic nitrogen (TVB-N), and sensory indicators of “characteristic flavor” and “rancid odor.” All chemical parameters measured (fatty acids, PI, PV, pAV, AX, total tocopherols, and TVB-N) showed significant differences between all treatments and throughout storage time. Sensory parameters were not significantly different between canned salmons packed with different covering liquids, and they were always within acceptable limits This research was funded by Domeyko Project 2010‐VID‐Universidad de Chile. Peer reviewed Article in Journal/Newspaper Atlantic salmon Salmo salar Digital.CSIC (Spanish National Research Council) European Journal of Lipid Science and Technology 116 5 596 605 |
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Open Polar |
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Digital.CSIC (Spanish National Research Council) |
op_collection_id |
ftcsic |
language |
English |
topic |
Canned storage Covering liquid Lipid quality Salmon Seaweed |
spellingShingle |
Canned storage Covering liquid Lipid quality Salmon Seaweed Ortiz, Jaime Vivanco, Juan P. Aubourg, Santiago P. Lipid and sensory quality of canned Atlantic salmon (Salmo salar): Effect of the use of different seaweed extracts as covering liquids |
topic_facet |
Canned storage Covering liquid Lipid quality Salmon Seaweed |
description |
10 páginas, 4 tablas, 1 figura The addition of natural compounds as additives in fish products is increasingly important to prevent or delay their deterioration. Nowadays, most of the additives used on seafood are synthetic, and their safety is being increasingly questioned. The aim of this research was to compare the effects of the addition of different seaweeds extracts on lipid and sensory quality parameters of canned Atlantic salmon (Salmo salar) muscle. For this purpose, four different seaweeds extracts were tested: cochayuyo, sea lettuce, ulte, and red luche as covering liquids against a standard, without seaweed extract. For each sampling day, three cans from each treatment were analyzed periodically, up to reach 140 days of storage at 40°C. The parameters that were measured are: fatty acids content (saturated, monounsaturated, and polyunsaturated), polyene index (PI), peroxide value (PV), p-anisidine value (pAV), astaxanthin content (AX), total tocopherols content, total volatile basic nitrogen (TVB-N), and sensory indicators of “characteristic flavor” and “rancid odor.” All chemical parameters measured (fatty acids, PI, PV, pAV, AX, total tocopherols, and TVB-N) showed significant differences between all treatments and throughout storage time. Sensory parameters were not significantly different between canned salmons packed with different covering liquids, and they were always within acceptable limits This research was funded by Domeyko Project 2010‐VID‐Universidad de Chile. Peer reviewed |
format |
Article in Journal/Newspaper |
author |
Ortiz, Jaime Vivanco, Juan P. Aubourg, Santiago P. |
author_facet |
Ortiz, Jaime Vivanco, Juan P. Aubourg, Santiago P. |
author_sort |
Ortiz, Jaime |
title |
Lipid and sensory quality of canned Atlantic salmon (Salmo salar): Effect of the use of different seaweed extracts as covering liquids |
title_short |
Lipid and sensory quality of canned Atlantic salmon (Salmo salar): Effect of the use of different seaweed extracts as covering liquids |
title_full |
Lipid and sensory quality of canned Atlantic salmon (Salmo salar): Effect of the use of different seaweed extracts as covering liquids |
title_fullStr |
Lipid and sensory quality of canned Atlantic salmon (Salmo salar): Effect of the use of different seaweed extracts as covering liquids |
title_full_unstemmed |
Lipid and sensory quality of canned Atlantic salmon (Salmo salar): Effect of the use of different seaweed extracts as covering liquids |
title_sort |
lipid and sensory quality of canned atlantic salmon (salmo salar): effect of the use of different seaweed extracts as covering liquids |
publisher |
Wiley-Blackwell |
publishDate |
2014 |
url |
http://hdl.handle.net/10261/98103 https://doi.org/10.1002/ejlt.201300239 |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_relation |
http://dx.doi.org/10.1002/ejlt.201300239 European Journal of Lipid Science and Technology 116(5): 596-605 (2014) 1438-7697 http://hdl.handle.net/10261/98103 doi:10.1002/ejlt.201300239 1438-9312 |
op_rights |
open |
op_doi |
https://doi.org/10.1002/ejlt.201300239 |
container_title |
European Journal of Lipid Science and Technology |
container_volume |
116 |
container_issue |
5 |
container_start_page |
596 |
op_container_end_page |
605 |
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1790598036026556416 |