Antioxidant and antimicrobial effect of sea fennel (Crithmum maritimum) in refrigerated Horse mackerel patties

Abstract

Resumen del póster presentado a la 47th Conference of the West European Fish Technologists' Association (WEFTA), celebrada en Dublin (Irlanda) del 9 al 12 de octubre de 2017.Horse mackerel (Trachurus mediterraneus) is one of the most discarded species in the Mediterranean Sea. This edible fish contains high levels of PUFA and could be used to produce restructured products. Unfortunately, the commercial shelf-life of these products would be limited because of the easy oxidation of PUFA. Halophyte plants are abundant in the coast of Europe and constitute an underutilized source of antioxidants and antimicrobials. These molecules could be introduced as ingredients in restructured products in order to increase the shelf-life under storage at low temperatures. In this study, the antioxidant and antimicrobial properties of polyphenolic extracts from different halophyte plants were firstly evaluated. The extract of Criste marine (Crithmun maritimum) showed the highest antioxidant and antimicrobial activity and was incorporated in horse mackerel patties at three different concentrations (0.25, 0.5 and 1% w/w). As well, the entire plant was incorporated in the fish patties as a pulp (5, 10 and 20%, w/w). The fish patties were stored at low temperatures (4°C) for two weeks. Lipid oxidation, antioxidant capacity (FRAP and ABTS assays), color (CIELAB system), pH and microbial growth were studied throughout storage. TBARS quantification showed a significant (p<0.05) inhibition of lipid oxidation induced by either the plant pulp or the polyphenolic extract. This observation corre lates positively with the high FRAP values showed by the products including extract or pulp in comparison with the control patty. The fish patties that showed the highest inhibition of lipid oxidation were those including 20% of pulp. The incorporation of the polyphenolic extract or pulp at the highest concentration delayed microbial growth in the fish patties during seven days of storage and induced growth of LAB. To conclude, this study demonstrates that Criste marine could be used as ingredient in fish patties to increase shelf life.Peer Reviewe