INTEMA   05428
INSTITUTO DE INVESTIGACIONES EN CIENCIA Y TECNOLOGIA DE MATERIALES
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Effect of a spirulina (Spirulina platensis)-based biofilm on the quality retention of refrigerated (4 ºC) hake (Merluccius merluccius)
Autor/es:
J. M. MIRANDA; R. A. RUSECKAITE; N. STEJSKAL; J. F. MARTUCCI; S. P. AUBOURG; M. TRIGO; J. BARROS-VELAZQUEZ
Lugar:
Nessebar
Reunión:
Conferencia; 3rd International Conference on Bio-antioxidants (BIO-ANTIOXIDANTS 2019); 2019
Resumen:
Marine foods deteriorate rapidly post-mortem as a consequence of a variety of biochemical and microbial breakdown mechanisms. According to the increasing demand for high-quality fresh products, different strategies have been tested to retard fish spoilage as long as possible. The microalga Spirulina platensis is one of the most cultivated microalgae in the world, mainly due to its biomass nutritional value, which provides the potential extraction of high added value biocompounds such as carbohydrates, pigments and antioxidant and antimicrobial proteins.The basic objective of the present research was to investigate the effect that the inclusion of the protein concentrate (PC) extracted from Spirulina platensis in a gelatin-based film may have on the preservation of refrigerated hake (Merluccius merluccius) fillets. For it, the PC were prepared from commercially liophylized powder of Spirulina Platensis and incorporated into cross-linked bovine gelatin film. Then, biofilms were employed for hake fillets packaging, being the resulting product stored at 4 ºC. Lipid damage (oxidation and hydrolysis) development and microbial activity were monitored throughout a 7-day storage and compared with fish kept under gelatine-based packaging and polyethylene packaging at the same temperature. An inhibitory effect on microbial counts development could be observed (i.e., assessment of aerobe mesophiles, psychrotrophs, proteolytics, lipolytics and Enterobacteriaceae) as a result of the alga extract presence in the biopacking medium. Concerning the lipid damage development, a protective effect on peroxide retention was implied from the presence of spirulina extract in the biofilm, this leading to a lower secondary lipid oxidation development and a higher polyene value; furthermore, a lower lipid hydrolysis development was observed in treated fish.A preservative effect derived of the use of a spirulina extract in the packing medium is concluded, this result being linked to the presence of preserving (antimicrobial and antioxidant) water-soluble molecules. In agreement with the availability of the current microalga, the present study may open the way to the development of a natural biopreservation strategy to be applied for the refrigerated storage of commercial fish.