CONICET | Buscador de Institutos y Recursos Humanos

The current study represents an attempt to apply the alga Undaria pinnatifida for the quality enhancement of fish products. For it, ethanolic extracts of this alga were included in the icing system during the chilling storage of megrim (Lepidorhombus whiffiagonis). Lipid damage and microbial activity were analysed in megrim muscle after 0, 2, 6 and 9 days. An inhibitory effect (p < 0.05) on lipid hydrolysis (free fatty acids assessment) development could be observed as a result of the alga presence in the icing medium. In this study, a low formation of primary (i.e., peroxides) and secondary (thiobarbituric acid reactive substances) lipid oxidation compounds was inferred in both control and treated fish samples. However, determination of fluorescent compounds (tertiary lipid oxidation compounds) revealed lower average scores for treated megrim at advanced storage periods (6-9 days), so that a partial inhibition of lipid oxidation development could be concluded as a result of the presence of the alga extract in the icing medium. Compositional analyses revealed a polyphenol content of 11±1 mg gallic acid equivalent g-1 of lyophilised alga and an antioxidant capacity of 27 % (DPPH assay). Interestingly, aerobes, proteolytic and lipolytic bacteria growth was partly slowed down as compared to their control counterparts. Consequently, the proposed novel employment of U. pinnatifida can be considered a promising strategy to enhance seafood quality.