Preservative Effect on Canned Mackerel (<i>Scomber colias</i>) Lipids by Addition of Octopus (<i>Octopus vulgaris</i>) Cooking Liquor in the Packaging Medium

Abstract

The preservative properties of waste liquor obtained from octopus (Octopus vulgaris) cooking were investigated. Three different concentrations (high, medium, and low) of octopus cooking liquor (OCL) were included, respectively, in the aqueous packaging medium employed for mackerel (Scomber colias) canning. As a result, the canning process led to an increase (p p < 0.05) lipid oxidation development (fluorescent compound and TBARS detection, respectively). Furthermore, an increasing OCL presence led to an average decrease of peroxide and FFA content and to an average increase of the polyene index (PI). All OCL-packaged muscle showed lower average values of saturated fatty acids and ω3/ω6 ratio and higher average values of PI and monounsaturated fatty acid presence. This study provides a first approach to novel and beneficial use of the present marine waste to inhibit lipid damage of commercial canned fish.

Keywords

• <i>octopus vulgaris</i>
• cooking liquor
• <i>scomber colias</i>
• canning
• packaging medium
• lipid hydrolysis