Antioxidant Effect of Octopus Byproducts in Canned Horse Mackerel (Trachurus trachurus) Previously Subjected to Different Frozen Storage Times
Abstract
:1. Introduction
2. Materials and Methods
2.1. Octopus Cooking Juice, Initial Fish and Fish Frozen Storage
2.2. Canning Process
2.3. Moisture Determination and Lipid Extraction and Quantification in Initial Fish and Canned Fish
2.4. Determination of Rancidity Stability in Initial Fish and Canned Fish
2.5. Determination of Free Fatty Acid (FFA) and Phospholipid (PL) Contents in Initial Fish and Canned Fish
2.6. Colour Assessment in Initial Fish and Canned Fish
2.7. Statistical Analysis
3. Results and Discussion
3.1. Determination of Moisture and Lipid Contents
3.2. Assessment of Lipid Oxidation Development
3.3. Determination of FFA and PL Contents
3.4. Determination of Colour Changes
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Storage Time (Months) | Packing System | ||||
---|---|---|---|---|---|
CT | OCJ-1 | OCJ-2 | OCJ-3 | ||
PV (meq·kg−1 lipids) | Initial | 1.56 A (0.71) | 1.56 A (0.71) | 1.56 A (0.71) | 1.56A (0.71) |
0 | 1.63 aA (0.42) | 1.53 aA (0.22) | 2.25 aA (0.51) | 1.88 aA (0.25) | |
3 | 4.43 aB (1.12) | 6.22 aB (1.45) | 5.02 aB (1.26) | 5.39 aB (0.92) | |
6 | 6.11 abC (1.82) | 4.56 aB (1.30) | 5.80 abB (1.70) | 6.66 bB (0.76) | |
TBA-i (mg malondial-dehyde·kg−1 muscle) | Initial | 0.06 A (0.03) | 0.06 A (0.03) | 0.06 A (0.03) | 0.06 A (0.03) |
0 | 0.14 aAB (0.10) | 0.24 aBC (0.16) | 0.13 aB (0.06) | 0.18 aB (0.05) | |
3 | 0.23 aB (0.03) | 0.23 aB (0.06) | 0.32 aC (0.05) | 0.41 aC (0.14) | |
6 | 0.34 aC (0.02) | 0.54 bC (0.13) | 0.29 aC (0.08) | 0.30 aBC (0.07) |
Storage Time (Months) | Packing System | ||||
---|---|---|---|---|---|
CT | OCJ-1 | OCJ-2 | OCJ-3 | ||
FR | Initial | 1.36 A (0.41) | 1.36 A (0.41) | 1.36 A (0.41) | 1.36 A (0.41) |
0 | 4.43 aB (0.54) | 4.06 aB (0.27) | 4.13 aB (0.49) | 3.99 aB (0.19) | |
3 | 5.32 bC (0.17) | 4.53 aB (0.30) | 4.23 aB (0.38) | 4.31 aB (0.49) | |
6 | 5.93 bC (0.58) | 4.76 abB (0.95) | 4.21 abB (0.74) | 3.92 aB (0.26) | |
PI | Initial | 1.42 B (0.12) | 1.42 B (0.12) | 1.42 B (0.12) | 1.42 B (0.12) |
0 | 1.22 aB (0.11) | 1.18 aA (0.15) | 1.41 aB (0.32) | 1.23 aAB (0.09) | |
3 | 1.10 aA (0.05) | 1.38 aAB (0.15) | 1.19 aAB (0.18) | 1.18 aA (0.06) | |
6 | 0.98 aA (0.13) | 1.12 aA (0.14) | 1.14 aA (0.09) | 1.28 aAB (0.18) |
Storage Time (Months) | Packing System | ||||
---|---|---|---|---|---|
CT | OCJ-1 | OCJ-2 | OCJ-3 | ||
L* | Initial | 44.04 A (3.49) | 44.04 A (3.49) | 44.04 A (3.49) | 44.04 A (3.49) |
0 | 67.66 cB (1.50) | 60.01 bAB (0.71) | 60.51 bB (0.73) | 54.31 aB (1.49) | |
3 | 66.14 cB (0.56) | 65.34 cC (1.25) | 59.63 bB (1.05) | 57.07 aC (0.82) | |
6 | 70.15 cC (0.52) | 66.50 bC (2.60) | 63.46 abC (1.77) | 61.16 aD (1.25) | |
B* | Initial | 3.33 A (0.04) | 3.33 A (0.04) | 3.33 A (0.04) | 3.33 A (0.04) |
0 | 14.08 aB (1.84) | 14.37 aB (0.75) | 14.86 aB (1.62) | 13.17 aB (0.60) | |
3 | 17.05 bB (1.84) | 16.34 bB (1.25) | 15.63 bB (1.16) | 12.97 aB (1.23) | |
6 | 18.47 cC (0.26) | 18.45 cC (0.53) | 16.25 bB (0.78) | 14.41 aB (0.61) |
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Méndez, L.; Trigo, M.; Zhang, B.; Aubourg, S.P. Antioxidant Effect of Octopus Byproducts in Canned Horse Mackerel (Trachurus trachurus) Previously Subjected to Different Frozen Storage Times. Antioxidants 2022, 11, 2091. https://doi.org/10.3390/antiox11112091
Méndez L, Trigo M, Zhang B, Aubourg SP. Antioxidant Effect of Octopus Byproducts in Canned Horse Mackerel (Trachurus trachurus) Previously Subjected to Different Frozen Storage Times. Antioxidants. 2022; 11(11):2091. https://doi.org/10.3390/antiox11112091
Chicago/Turabian StyleMéndez, Lucía, Marcos Trigo, Bin Zhang, and Santiago P. Aubourg. 2022. "Antioxidant Effect of Octopus Byproducts in Canned Horse Mackerel (Trachurus trachurus) Previously Subjected to Different Frozen Storage Times" Antioxidants 11, no. 11: 2091. https://doi.org/10.3390/antiox11112091