Lipid and sensory quality of canned Atlantic salmon (Salmo salar): Effect of the use of different seaweed extracts as covering liquids

10 páginas, 4 tablas, 1 figuraThe addition of natural compounds as additives in fish products is increasingly important to prevent or delay their deterioration. Nowadays, most of the additives used on seafood are synthetic, and their safety is being increasingly questioned. The aim of this research was to compare the effects of the addition of different seaweeds extracts on lipid and sensory quality parameters of canned Atlantic salmon (Salmo salar) muscle. For this purpose, four different seaweeds extracts were tested: cochayuyo, sea lettuce, ulte, and red luche as covering liquids against a standard, without seaweed extract. For each sampling day, three cans from each treatment were analyzed periodically, up to reach 140 days of storage at 40°C. The parameters that were measured are: fatty acids content (saturated, monounsaturated, and polyunsaturated), polyene index (PI), peroxide value (PV), p-anisidine value (pAV), astaxanthin content (AX), total tocopherols content, total volatile basic nitrogen (TVB-N), and sensory indicators of “characteristic flavor” and “rancid odor.” All chemical parameters measured (fatty acids, PI, PV, pAV, AX, total tocopherols, and TVB-N) showed significant differences between all treatments and throughout storage time. Sensory parameters were not significantly different between canned salmons packed with different covering liquids, and they were always within acceptable limitsThis research was funded by Domeyko Project 2010‐VID‐Universidad de Chile.Peer reviewe