The effect of gelatine packaging film containing a Spirulina platensis protein concentrate on atlantic mackerel shelf life

Autores
Stejskal, Nadia; Miranda, José M.; Martucci, Josefa Fabiana; Ruseckaite, Roxana Alejandra; Aubourg, Santiago P.; Barros Velázquez, Jorge
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The use of packaging films containing natural preservative compounds attracts great attention for the quality improvement of seafood. Microalga spirulina (Spirulina platensis) represents a potential source of high added-value and preservative biocompounds. The goal of this study was to enhance the quality of refrigerated Atlantic mackerel (Scomber scombrus) by including a protein concentrate (PC) of spirulina in a gelatine-based film. Quality changes in fish muscle were monitored by microbial and chemical analyses throughout an 11-day refrigerated storage (4 °C). As a result of the presence of spirulina PC in the film, an antimicrobial effect (p < 0.05) was concluded as determined by comparative evolution of aerobes and psychrotrophs, while no effect (p > 0.05) was concluded for Enterobacteriaceae, proteolytics and lipolytics counts. Furthermore, a lower (p < 0.05) formation of trimethylamine and free fatty acids was detected. Lipid oxidation, measured by fluorescent compounds formation, also exhibited lower average values in fish corresponding to the batch containing spirulina concentrate. The preservative effects observed can be explained on the basis of the presence of antimicrobial and antioxidant compounds in the microalga concentrate. It is proposed that the current packaging system may constitute a novel and promising strategy to enhance the quality of commercial refrigerated fatty fish.
Fil: Stejskal, Nadia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Miranda, José M.. Universidad de Santiago de Compostela; España
Fil: Martucci, Josefa Fabiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Ruseckaite, Roxana Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Aubourg, Santiago P.. Consejo Superior de Investigaciones Científicas; España
Fil: Barros Velázquez, Jorge. Universidad de Santiago de Compostela; España
Materia
GELATINE FILM
LIPID DAMAGE
MICROBIAL ACTIVITY
PACKAGING
PROTEIN CONCENTRATE
QUALITY
REFRIGERATED MACKEREL
SPIRULINA PLATENSIS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/137939
Acceder
id CONICETDig_a122c70cab058d5d4103880dfccf935b
oai_identifier_str oai:ri.conicet.gov.ar:11336/137939
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling The effect of gelatine packaging film containing a Spirulina platensis protein concentrate on atlantic mackerel shelf lifeStejskal, NadiaMiranda, José M.Martucci, Josefa FabianaRuseckaite, Roxana AlejandraAubourg, Santiago P.Barros Velázquez, JorgeGELATINE FILMLIPID DAMAGEMICROBIAL ACTIVITYPACKAGINGPROTEIN CONCENTRATEQUALITYREFRIGERATED MACKERELSPIRULINA PLATENSIShttps://purl.org/becyt/ford/2.5https://purl.org/becyt/ford/2https://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1The use of packaging films containing natural preservative compounds attracts great attention for the quality improvement of seafood. Microalga spirulina (Spirulina platensis) represents a potential source of high added-value and preservative biocompounds. The goal of this study was to enhance the quality of refrigerated Atlantic mackerel (Scomber scombrus) by including a protein concentrate (PC) of spirulina in a gelatine-based film. Quality changes in fish muscle were monitored by microbial and chemical analyses throughout an 11-day refrigerated storage (4 °C). As a result of the presence of spirulina PC in the film, an antimicrobial effect (p < 0.05) was concluded as determined by comparative evolution of aerobes and psychrotrophs, while no effect (p > 0.05) was concluded for Enterobacteriaceae, proteolytics and lipolytics counts. Furthermore, a lower (p < 0.05) formation of trimethylamine and free fatty acids was detected. Lipid oxidation, measured by fluorescent compounds formation, also exhibited lower average values in fish corresponding to the batch containing spirulina concentrate. The preservative effects observed can be explained on the basis of the presence of antimicrobial and antioxidant compounds in the microalga concentrate. It is proposed that the current packaging system may constitute a novel and promising strategy to enhance the quality of commercial refrigerated fatty fish.Fil: Stejskal, Nadia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; ArgentinaFil: Miranda, José M.. Universidad de Santiago de Compostela; EspañaFil: Martucci, Josefa Fabiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; ArgentinaFil: Ruseckaite, Roxana Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; ArgentinaFil: Aubourg, Santiago P.. Consejo Superior de Investigaciones Científicas; EspañaFil: Barros Velázquez, Jorge. Universidad de Santiago de Compostela; EspañaMolecular Diversity Preservation International2020-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/137939Stejskal, Nadia; Miranda, José M.; Martucci, Josefa Fabiana; Ruseckaite, Roxana Alejandra; Aubourg, Santiago P.; et al.; The effect of gelatine packaging film containing a Spirulina platensis protein concentrate on atlantic mackerel shelf life; Molecular Diversity Preservation International; Molecules; 25; 14; 7-2020; 1-131420-3049CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/1420-3049/25/14/3209/htminfo:eu-repo/semantics/altIdentifier/doi/10.3390/molecules25143209info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:12:04Zoai:ri.conicet.gov.ar:11336/137939instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:12:04.419CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv The effect of gelatine packaging film containing a Spirulina platensis protein concentrate on atlantic mackerel shelf life
title The effect of gelatine packaging film containing a Spirulina platensis protein concentrate on atlantic mackerel shelf life
spellingShingle The effect of gelatine packaging film containing a Spirulina platensis protein concentrate on atlantic mackerel shelf life
Stejskal, Nadia
GELATINE FILM
LIPID DAMAGE
MICROBIAL ACTIVITY
PACKAGING
PROTEIN CONCENTRATE
QUALITY
REFRIGERATED MACKEREL
SPIRULINA PLATENSIS
title_short The effect of gelatine packaging film containing a Spirulina platensis protein concentrate on atlantic mackerel shelf life
title_full The effect of gelatine packaging film containing a Spirulina platensis protein concentrate on atlantic mackerel shelf life
title_fullStr The effect of gelatine packaging film containing a Spirulina platensis protein concentrate on atlantic mackerel shelf life
title_full_unstemmed The effect of gelatine packaging film containing a Spirulina platensis protein concentrate on atlantic mackerel shelf life
title_sort The effect of gelatine packaging film containing a Spirulina platensis protein concentrate on atlantic mackerel shelf life
dc.creator.none.fl_str_mv Stejskal, Nadia
Miranda, José M.
Martucci, Josefa Fabiana
Ruseckaite, Roxana Alejandra
Aubourg, Santiago P.
Barros Velázquez, Jorge
author Stejskal, Nadia
author_facet Stejskal, Nadia
Miranda, José M.
Martucci, Josefa Fabiana
Ruseckaite, Roxana Alejandra
Aubourg, Santiago P.
Barros Velázquez, Jorge
author_role author
author2 Miranda, José M.
Martucci, Josefa Fabiana
Ruseckaite, Roxana Alejandra
Aubourg, Santiago P.
Barros Velázquez, Jorge
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv GELATINE FILM
LIPID DAMAGE
MICROBIAL ACTIVITY
PACKAGING
PROTEIN CONCENTRATE
QUALITY
REFRIGERATED MACKEREL
SPIRULINA PLATENSIS
topic GELATINE FILM
LIPID DAMAGE
MICROBIAL ACTIVITY
PACKAGING
PROTEIN CONCENTRATE
QUALITY
REFRIGERATED MACKEREL
SPIRULINA PLATENSIS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.5
https://purl.org/becyt/ford/2
https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The use of packaging films containing natural preservative compounds attracts great attention for the quality improvement of seafood. Microalga spirulina (Spirulina platensis) represents a potential source of high added-value and preservative biocompounds. The goal of this study was to enhance the quality of refrigerated Atlantic mackerel (Scomber scombrus) by including a protein concentrate (PC) of spirulina in a gelatine-based film. Quality changes in fish muscle were monitored by microbial and chemical analyses throughout an 11-day refrigerated storage (4 °C). As a result of the presence of spirulina PC in the film, an antimicrobial effect (p < 0.05) was concluded as determined by comparative evolution of aerobes and psychrotrophs, while no effect (p > 0.05) was concluded for Enterobacteriaceae, proteolytics and lipolytics counts. Furthermore, a lower (p < 0.05) formation of trimethylamine and free fatty acids was detected. Lipid oxidation, measured by fluorescent compounds formation, also exhibited lower average values in fish corresponding to the batch containing spirulina concentrate. The preservative effects observed can be explained on the basis of the presence of antimicrobial and antioxidant compounds in the microalga concentrate. It is proposed that the current packaging system may constitute a novel and promising strategy to enhance the quality of commercial refrigerated fatty fish.
Fil: Stejskal, Nadia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Miranda, José M.. Universidad de Santiago de Compostela; España
Fil: Martucci, Josefa Fabiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Ruseckaite, Roxana Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Aubourg, Santiago P.. Consejo Superior de Investigaciones Científicas; España
Fil: Barros Velázquez, Jorge. Universidad de Santiago de Compostela; España
description The use of packaging films containing natural preservative compounds attracts great attention for the quality improvement of seafood. Microalga spirulina (Spirulina platensis) represents a potential source of high added-value and preservative biocompounds. The goal of this study was to enhance the quality of refrigerated Atlantic mackerel (Scomber scombrus) by including a protein concentrate (PC) of spirulina in a gelatine-based film. Quality changes in fish muscle were monitored by microbial and chemical analyses throughout an 11-day refrigerated storage (4 °C). As a result of the presence of spirulina PC in the film, an antimicrobial effect (p < 0.05) was concluded as determined by comparative evolution of aerobes and psychrotrophs, while no effect (p > 0.05) was concluded for Enterobacteriaceae, proteolytics and lipolytics counts. Furthermore, a lower (p < 0.05) formation of trimethylamine and free fatty acids was detected. Lipid oxidation, measured by fluorescent compounds formation, also exhibited lower average values in fish corresponding to the batch containing spirulina concentrate. The preservative effects observed can be explained on the basis of the presence of antimicrobial and antioxidant compounds in the microalga concentrate. It is proposed that the current packaging system may constitute a novel and promising strategy to enhance the quality of commercial refrigerated fatty fish.
publishDate 2020
dc.date.none.fl_str_mv 2020-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/137939
Stejskal, Nadia; Miranda, José M.; Martucci, Josefa Fabiana; Ruseckaite, Roxana Alejandra; Aubourg, Santiago P.; et al.; The effect of gelatine packaging film containing a Spirulina platensis protein concentrate on atlantic mackerel shelf life; Molecular Diversity Preservation International; Molecules; 25; 14; 7-2020; 1-13
1420-3049
CONICET Digital
CONICET
url http://hdl.handle.net/11336/137939
identifier_str_mv Stejskal, Nadia; Miranda, José M.; Martucci, Josefa Fabiana; Ruseckaite, Roxana Alejandra; Aubourg, Santiago P.; et al.; The effect of gelatine packaging film containing a Spirulina platensis protein concentrate on atlantic mackerel shelf life; Molecular Diversity Preservation International; Molecules; 25; 14; 7-2020; 1-13
1420-3049
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/1420-3049/25/14/3209/htm
info:eu-repo/semantics/altIdentifier/doi/10.3390/molecules25143209
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Molecular Diversity Preservation International
publisher.none.fl_str_mv Molecular Diversity Preservation International
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844614024813084672
score 13.070432

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