Preservative Effect of Aqueous and Ethanolic Extracts of the Macroalga <i>Bifurcaria bifurcata</i> on the Quality of Chilled Hake (<i>Merluccius merluccius</i>)
José M. Miranda,
Bin Zhang,
Jorge Barros-Velázquez,
Santiago P. Aubourg
Affiliations
José M. Miranda
Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences, University of Santiago de Compostela, Avenida Carvallo Calero, s/n, 27002 Lugo, Spain
Bin Zhang
Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, No 1, Haida South Road, 1, Lincheng Changzhi, Zhoushan 316022, China
Jorge Barros-Velázquez
Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences, University of Santiago de Compostela, Avenida Carvallo Calero, s/n, 27002 Lugo, Spain
Santiago P. Aubourg
Department of Food Science and Technology, Marine Research Institute (CSIC), c/E. Cabello 6, 36208 Vigo, Spain
This work addressed the preservative behaviour of different icing media containing extracts from the alga Bifurcaria bifurcata. A comparative study of the antimicrobial and antioxidant effects of aqueous and ethanolic extracts of this macroalga was carried out. Whole hake (Merluccius merluccius) pieces were stored in ice containing either kind of extract and analysed for quality changes throughout a 13-day storage period. A progressive loss of microbial and biochemical quality was detected in all batches as chilling time increased. A significant inhibitory effect (p p p p B. bifurcata.
