Publicação
Enhancing storage stability of smoke-flavored horse mackerel filets using natural extracts as preservatives
| Resumo: | The Atlantic horse mackerel (Trachurus trachurus) is a globally favored fish due to its abundance, nutritional value, and aordability, but it faces quality preservation challenges. To address this, this study aimed to enhance its value by creating low-salt smoked products with natural bioactive compounds from seafood and forest sources. The fish filets were divided into four groups: one as a control, and the others were treated with various bioactive extract solutions, specifically pine bark, mussels, and microalgae. After 15 days of storage at 4◦C, significant dierences in properties were observed. Moisture and salt had an inverse relationship, with decreasing moisture and pH over time. Oxidation levels remained acceptable, although sensory quality was aected by storage. Microbiological analysis uncovered high contamination levels in certain samples at specific points in time, although no pathogens such as Salmonella spp. or Listeria monocytogenes were detected. While microalgae extract was the most powerful antioxidant, its performance was hampered by the poor sensory scores. On the other hand, pine bark extract was the most acceptable from a sensory point of view and revealed some antimicrobial inhibition. Using natural antioxidants provides an appealing solution for consumers seeking products with clean labels. |
|---|---|
| Autores principais: | Barros, Diana |
| Outros Autores: | Nova, Paulo; Cunha, Sara; Monteiro, Vitor; Fernandes, Élia; Pereira-Pinto, Ricardo; Barbosa, Carla; Pintado, Maria; Gomes, Ana; Vaz-Velho, Manuela |
| Assunto: | Bioactive extracts Salt reduction, smoked fish, pine bark extract, mussel extract, microalgae extr Smoked fish Pine bark extract Mussel extract Microalgae extract |
| Ano: | 2023 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Viana do Castelo |
| Idioma: | inglês |
| Origem: | Repositório Científico IPVC |
| _version_ | 1869070610959695872 |
|---|---|
| author | Barros, Diana |
| author2 | Nova, Paulo Cunha, Sara Monteiro, Vitor Fernandes, Élia Pereira-Pinto, Ricardo Barbosa, Carla Pintado, Maria Gomes, Ana Vaz-Velho, Manuela |
| author2_role | author author author author author author author author author |
| author_facet | Barros, Diana Nova, Paulo Cunha, Sara Monteiro, Vitor Fernandes, Élia Pereira-Pinto, Ricardo Barbosa, Carla Pintado, Maria Gomes, Ana Vaz-Velho, Manuela |
| author_role | author |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Barros, Diana\"},{\"Person.name\":\"Nova, Paulo\"},{\"Person.name\":\"Cunha, Sara\"},{\"Person.name\":\"Monteiro, Vitor\"},{\"Person.name\":\"Fernandes, Élia\"},{\"Person.name\":\"Pereira-Pinto, Ricardo\"},{\"Person.name\":\"Barbosa, Carla\"},{\"Person.name\":\"Pintado, Maria\"},{\"Person.name\":\"Gomes, Ana\"},{\"Person.name\":\"Vaz-Velho, Manuela\"}] |
| datacite.creators.creator.creatorName.fl_str_mv | Barros, Diana Nova, Paulo Cunha, Sara Monteiro, Vitor Fernandes, Élia Pereira-Pinto, Ricardo Barbosa, Carla Pintado, Maria Gomes, Ana Vaz-Velho, Manuela |
| datacite.date.Accepted.fl_str_mv | 2023-11-23T00:00:00Z |
| datacite.date.available.fl_str_mv | 2024-06-21T13:55:49Z |
| datacite.date.embargoed.fl_str_mv | 2024-06-21T13:55:49Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Bioactive extracts Salt reduction, smoked fish, pine bark extract, mussel extract, microalgae extr Smoked fish Pine bark extract Mussel extract Microalgae extract |
| datacite.titles.title.fl_str_mv | Enhancing storage stability of smoke-flavored horse mackerel filets using natural extracts as preservatives |
| dc.creator.none.fl_str_mv | Barros, Diana Nova, Paulo Cunha, Sara Monteiro, Vitor Fernandes, Élia Pereira-Pinto, Ricardo Barbosa, Carla Pintado, Maria Gomes, Ana Vaz-Velho, Manuela |
| dc.date.Accepted.fl_str_mv | 2023-11-23T00:00:00Z |
| dc.date.available.fl_str_mv | 2024-06-21T13:55:49Z |
| dc.date.embargoed.fl_str_mv | 2024-06-21T13:55:49Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/20.500.11960/4053 |
| dc.language.none.fl_str_mv | eng |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Bioactive extracts Salt reduction, smoked fish, pine bark extract, mussel extract, microalgae extr Smoked fish Pine bark extract Mussel extract Microalgae extract |
| dc.title.fl_str_mv | Enhancing storage stability of smoke-flavored horse mackerel filets using natural extracts as preservatives |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | The Atlantic horse mackerel (Trachurus trachurus) is a globally favored fish due to its abundance, nutritional value, and aordability, but it faces quality preservation challenges. To address this, this study aimed to enhance its value by creating low-salt smoked products with natural bioactive compounds from seafood and forest sources. The fish filets were divided into four groups: one as a control, and the others were treated with various bioactive extract solutions, specifically pine bark, mussels, and microalgae. After 15 days of storage at 4◦C, significant dierences in properties were observed. Moisture and salt had an inverse relationship, with decreasing moisture and pH over time. Oxidation levels remained acceptable, although sensory quality was aected by storage. Microbiological analysis uncovered high contamination levels in certain samples at specific points in time, although no pathogens such as Salmonella spp. or Listeria monocytogenes were detected. While microalgae extract was the most powerful antioxidant, its performance was hampered by the poor sensory scores. On the other hand, pine bark extract was the most acceptable from a sensory point of view and revealed some antimicrobial inhibition. Using natural antioxidants provides an appealing solution for consumers seeking products with clean labels. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| id | ripvc_c461274c3c1062cdef7a49429ec39d0b |
| identifier.url.fl_str_mv | http://hdl.handle.net/20.500.11960/4053 |
| inst_facet_str | urn:organizationAcronym:ipvc{{{_:::_}}}Instituto Politécnico de Viana do Castelo |
| instacron_str | ipvc |
| institution | Instituto Politécnico de Viana do Castelo |
| instname_str | Instituto Politécnico de Viana do Castelo |
| language | eng |
| network_acronym_str | ripvc |
| network_name_str | Repositório Científico IPVC |
| oai_identifier_str | oai:repositorio.ipvc.pt:20.500.11960/4053 |
| organization_str_mv | urn:organizationAcronym:ipvc |
| person_str_mv | Barros, Diana Nova, Paulo Cunha, Sara Monteiro, Vitor Fernandes, Élia Pereira-Pinto, Ricardo Barbosa, Carla Pintado, Maria Gomes, Ana Vaz-Velho, Manuela |
| publishDate | 2023 |
| repo_facet_str | urn:repositoryAcronym:ripvc{{{_:::_}}}Repositório Científico IPVC |
| reponame_str | Repositório Científico IPVC |
| repository_id_str | urn:repositoryAcronym:ripvc |
| service_str_mv | urn:repositoryAcronym:ripvc |
| spelling | pt_PTThe Atlantic horse mackerel (Trachurus trachurus) is a globally favored fish due to its abundance, nutritional value, and aordability, but it faces quality preservation challenges. To address this, this study aimed to enhance its value by creating low-salt smoked products with natural bioactive compounds from seafood and forest sources. The fish filets were divided into four groups: one as a control, and the others were treated with various bioactive extract solutions, specifically pine bark, mussels, and microalgae. After 15 days of storage at 4◦C, significant dierences in properties were observed. Moisture and salt had an inverse relationship, with decreasing moisture and pH over time. Oxidation levels remained acceptable, although sensory quality was aected by storage. Microbiological analysis uncovered high contamination levels in certain samples at specific points in time, although no pathogens such as Salmonella spp. or Listeria monocytogenes were detected. While microalgae extract was the most powerful antioxidant, its performance was hampered by the poor sensory scores. On the other hand, pine bark extract was the most acceptable from a sensory point of view and revealed some antimicrobial inhibition. Using natural antioxidants provides an appealing solution for consumers seeking products with clean labels.application/pdfengpt_PTEnhancing storage stability of smoke-flavored horse mackerel filets using natural extracts as preservativesBarros, DianaNova, PauloCunha, SaraMonteiro, VitorFernandes, ÉliaPereira-Pinto, RicardoBarbosa, CarlaPintado, MariaGomes, AnaVaz-Velho, ManuelaHandlehttp://hdl.handle.net/20.500.11960/4053ISSNIsPartOf2571-581XDOIIsPartOf10.3389/fsufs.2023.12962652024-06-21T13:55:49Z2023-11-23T00:00:00Z2023-11-232024-06-20T14:23:43Zhttp://purl.org/coar/access_right/c_abf2open accesspt_PTBioactive extractspt_PTSalt reduction, smoked fish, pine bark extract, mussel extract, microalgae extrpt_PTSmoked fishpt_PTPine bark extractpt_PTMussel extractpt_PTMicroalgae extract945031 byteshttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttp://repositorio.ipvc.pt/bitstream/20.500.11960/4053/1/fsufs-07-1296265.pdfliteraturehttp://purl.org/coar/resource_type/c_6501journal article |
| spellingShingle | Enhancing storage stability of smoke-flavored horse mackerel filets using natural extracts as preservatives Barros, Diana Bioactive extracts Salt reduction, smoked fish, pine bark extract, mussel extract, microalgae extr Smoked fish Pine bark extract Mussel extract Microalgae extract |
| status | SINGLETON |
| subject.fl_str_mv | Bioactive extracts Salt reduction, smoked fish, pine bark extract, mussel extract, microalgae extr Smoked fish Pine bark extract Mussel extract Microalgae extract |
| title | Enhancing storage stability of smoke-flavored horse mackerel filets using natural extracts as preservatives |
| title_full | Enhancing storage stability of smoke-flavored horse mackerel filets using natural extracts as preservatives |
| title_fullStr | Enhancing storage stability of smoke-flavored horse mackerel filets using natural extracts as preservatives |
| title_full_unstemmed | Enhancing storage stability of smoke-flavored horse mackerel filets using natural extracts as preservatives |
| title_short | Enhancing storage stability of smoke-flavored horse mackerel filets using natural extracts as preservatives |
| title_sort | Enhancing storage stability of smoke-flavored horse mackerel filets using natural extracts as preservatives |
| topic | Bioactive extracts Salt reduction, smoked fish, pine bark extract, mussel extract, microalgae extr Smoked fish Pine bark extract Mussel extract Microalgae extract |
| topic_facet | Bioactive extracts Salt reduction, smoked fish, pine bark extract, mussel extract, microalgae extr Smoked fish Pine bark extract Mussel extract Microalgae extract |
| url | http://hdl.handle.net/20.500.11960/4053 |
| visible | 1 |
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