Effect of Prior Chilling Period and Alga-Extract Packaging on the Quality of a Canned Underutilised Fish Species

The effect of a prior chilling period and an alga extract packaging on the quality of a canned underutilised mackerel species (Scomber colias) was investigated. For this different chilling times (0, 4 and 9 days) were taken into account and three concentrations of aqueous extracts of the macroalga Fucus spiralis were tested in a brine-packaging medium. Chemical changes related to quality were analysed after 3 months of canned storage. A substantial increase (p &lt
0.05) in free fatty acid content was observed in canned fish by increasing the chilling time
however, alga extract presence in the packaging medium led to decreased mean values. Concerning lipid oxidation development, an increased chilling time led to higher values (p &lt
0.05) of thiobarbituric acid index and fluorescent compounds formation
remarkably, an increased presence of alga extract led to a higher (p &lt
0.05) peroxide retention and lower (p &lt
0.05) fluorescent compounds content. Average colour L* and a* values showed a decrease and an increase, respectively, with chilling time
however, such changes were minimised with the alga extract content in the packaging system. Trimethylamine content revealed a marked increase as a result of the sterilisation step, but no influence (p &gt
0.05) of the chilling time or the alga-packaging medium could be implied.