Effects of cold and hot smoking processes and the addition of natural Dunaliella salina polyphenol extract on the biochemical quality and shelf life of Sander lucioperca fillets after storage for 90 days

N.  Bouriga; S.  Mili; D. Troudi; A. Ben Atitallah; W.R. Bahri; S.  Bejaoui; M.A.  Dridi; J.-P. Quignard; M. Trabelsi; M. Ben-Attia; A.A.B. Shahin

doi:10.3989/gya.0215231

Grasas y Aceites (Dec 2023)

Effects of cold and hot smoking processes and the addition of natural Dunaliella salina polyphenol extract on the biochemical quality and shelf life of Sander lucioperca fillets after storage for 90 days

N. Bouriga,
S. Mili,
D. Troudi,
A. Ben Atitallah,
W.R. Bahri,
S. Bejaoui,
M.A. Dridi,
J.-P. Quignard,
M. Trabelsi,
M. Ben-Attia,
A.A.B. Shahin

Affiliations

N. Bouriga: Ecology, Biology and Physiology Laboratory of Aquatic Organisms, Biology Department, Faculty of Sciences of Tunis, University of Tunis El Manar - University of Carthage, Higher Institute of Fisheries and Aquaculture of Bizerte
S. Mili: Research Unit: Exploitation of Aquatic Environments, Higher Institute of Fisheries and Aquaculture of Bizerte, University of Carthage
D. Troudi: University of Carthage, Higher Institute of Fisheries and Aquaculture of Bizerte
A. Ben Atitallah: Enzymatic Engineering and Microbiology Laboratory, Algae Biotechnology Team, National School of Engineers of Sfax, University of Sfax
W.R. Bahri: Laboratory of Biodiversity, Biotechnology and Climate change LR11ES09, Faculty of Sciences of Tunis, University Tunis El Manar
S. Bejaoui: University of Carthage, Higher Institute of Fisheries and Aquaculture of Bizerte
M.A. Dridi: Ecology, Biology and Physiology Laboratory of Aquatic Organisms, Biology Department, Faculty of Sciences of Tunis, University of Tunis El Manar
J.-P. Quignard: Ichthyology Laboratory, University of Montpellier
M. Trabelsi: Ecology, Biology and Physiology Laboratory of Aquatic Organisms, Biology Department, Faculty of Sciences of Tunis, University of Tunis El Manar
M. Ben-Attia: Biomonitoring of the Environment Laboratory (LR01/ES14), Faculty of Sciences of Bizerte, University of Carthage
A.A.B. Shahin: Department of Zoology, Faculty of Science, Minia University

DOI: https://doi.org/10.3989/gya.0215231
Journal volume & issue: Vol. 74, no. 4

Abstract

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The effects of cold and hot smoking and the addition of Dunaliella salina polyphenol extract on the biochemical quality and shelf-life of Sander lucioperca fillets after storage for 90 days at 0-4 °C were examined. The results showed a significant increase in protein, lipid, free fatty acid, and 1,1-diphenyl-2-picrylhydrazyl contents, and a decrease in peroxide and thiobarbituric acid reactive substances, and volatile base nitrogen levels in cold (CSF) and hot (HSF) smoked fillets covered with or without extract and stored for 1, 20, and 90 days compared to fresh fillets (FF). Saturated and monounsaturated fatty acids exhibited a significant increase in FF and CSF and HSF covered with or without extract. The total polyunsaturated fatty acids revealed a significant decrease in FF and CSF and HSF with or without extract. Therefore, cold and hot smoking and polyphenol extract improved the biochemical quality and storage shelf-life of fillets for 90 days at 0-4 °C.

Published in Grasas y Aceites

ISSN: 0017-3495 (Print); 1988-4214 (Online)
Publisher: Consejo Superior de Investigaciones Científicas
Country of publisher: Spain
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites

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