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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/137939
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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 Técnicas2025-09-03T10:00:26Zoai: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:34982025-09-03 10:00:26.593CONICET 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_ |
1842269638004572160 |
score |
13.13397 |