Version 1
: Received: 4 March 2024 / Approved: 5 March 2024 / Online: 5 March 2024 (06:34:36 CET)
How to cite:
Martínez, B.; Trigo, M.; Aubourg, S.P. Preservative Effect of a Cuttlefish Ink Extract on Canned Golden Seabream (Sparus aurata). Preprints2024, 2024030220. https://doi.org/10.20944/preprints202403.0220.v1
Martínez, B.; Trigo, M.; Aubourg, S.P. Preservative Effect of a Cuttlefish Ink Extract on Canned Golden Seabream (Sparus aurata). Preprints 2024, 2024030220. https://doi.org/10.20944/preprints202403.0220.v1
Martínez, B.; Trigo, M.; Aubourg, S.P. Preservative Effect of a Cuttlefish Ink Extract on Canned Golden Seabream (Sparus aurata). Preprints2024, 2024030220. https://doi.org/10.20944/preprints202403.0220.v1
APA Style
Martínez, B., Trigo, M., & Aubourg, S.P. (2024). Preservative Effect of a Cuttlefish Ink Extract on Canned Golden Seabream (<em>Sparus aurata</em>). Preprints. https://doi.org/10.20944/preprints202403.0220.v1
Chicago/Turabian Style
Martínez, B., Marcos Trigo and Santiago P. Aubourg. 2024 "Preservative Effect of a Cuttlefish Ink Extract on Canned Golden Seabream (<em>Sparus aurata</em>)" Preprints. https://doi.org/10.20944/preprints202403.0220.v1
Abstract
Among cephalopod discards, ink has revealed several beneficial properties regarding human health, environmental preservation and food preservation. In this study, different concentrations of an aqueous extract of cuttlefish (Sepia spp.) ink (CI) were added, respectively, to the packing medium employed during golden seabream (Sparus aurata) canning. Quality parameters of the resulting canned fish were determined and compared to the counterpart control and raw samples. As a result, an important effect of the CI concentration added to the packing medium was proved. The presence in the packing medium of a relatively low CI concentration led to lower (p<0.05) lipid oxidation development (fluorescent compound formation), lower (p<0.05) changes of colour parameters (L* and a* values) and lower (p<0.05) trimethylamine values in canned fish. Additionally, the two lowest CI concentrations tested led to higher average values of C22:6ω3 and ω3/ω6 ratios. Remarkably, higher average values of free fatty acids, polyene index and C20:5ω3 were detected in all kinds of CI-treated fish when compared to control canned samples. In agreement with environmental sustainability and circular economy requirements, the study provides a first approach to a novel and beneficial use of the present marine discard for the quality enhancement of canned fish.
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
