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The effects of cold and hot smoking and the addition of Dunaliella salina polyphenol extract on the biochemical quality and shelf-life of Sander lucioperca fillets after storage for 90 days at 0-4 °C were examined. The results showed a significant increase in protein, lipid, free fatty acid, and 1,1-diphenyl-2-picrylhydrazyl contents, and a decrease in peroxide and thiobarbituric acid reactive substances, and volatile base nitrogen levels in cold (CSF) and hot (HSF) smoked fillets covered with or without extract and stored for 1, 20, and 90 days compared to fresh fillets (FF). Saturated and monounsaturated fatty acids exhibited a significant increase in FF and CSF and HSF covered with or without extract. The total polyunsaturated fatty acids revealed a significant decrease in FF and CSF and HSF with or without extract. Therefore, cold and hot smoking and polyphenol extract improved the biochemical quality and storage shelf-life of fillets for 90 days at 0-4 °C. [ABSTRACT FROM AUTHOR]

This study aimed to estimate the nutritional quality of Sander lucioperca fillets and alterations in lipid quality following hot and cold smoking processes. Our results revealed that the total fat content of zander fil-lets was 1.86 g/100g. Polyunsaturated fatty acids (PUFAs) were higher than saturated and monounsaturated fatty acids in fresh tissue samples. Arachidonic, docosahexaenoic and eicosapentaenoic acids were the most abundant PUFAs. Differences in the fatty acid compositions of the smoked and fresh fillet were significant, with a decrease in (PUFAs) in the proportion of total fatty acids. The fatty acid profile of the neutral lipids was unchanged after the cold smoking process, whereas PUFAs decreased significantly during both smoking processes, especially the hot smoking process. Our findings showed a partial alteration of polar lipids. Both smoking treatments produced lipoperoxidation and lipid oxidation in the fillets. Other investigational smoking conditions should be tested to reduce such oxidation and hydrolysis in fillets, which could be susceptible to off-flavors and off-odors. [ABSTRACT FROM AUTHOR]

The sea cucumber or holothurian is a marine species which has been prized in some Asian countries for its nutritional qualities. The purpose of this work was to study the biochemical composition and free radical scavenging and antioxidant activities of Holothuria tubulosa tegument from the Bizerta lagoon in northern Tunisia. The obtained data demonstrated that the extract of sea cucumber teguments exhibited high biochemical levels (such as moisture 80.77%, protein 7.07%, lipids 10.21%, energy value 13.64 Kcal/g ww), and an important nutritional value (including n-3/n-6: 2.11, EPA+DHA: 20.96, AI: 1.38 and TI: 0.54). High antioxidant activities were recorded in the integument by the radical scavenging tests of ABTS and DPPH as well as by the total antioxidant capacity and the FRAP in comparison with the BHT standard. Our results showed that H. tubulosa tegument has high nutritional value with high antioxidant activities and could be considered a nutraceutical product. [ABSTRACT FROM AUTHOR]