The Impact of Quinoa (Chenopodium quinoa Willd.) Ethanolic Extracts in the Icing Medium on Quality Loss of Atlantic Chub Mackerel (Scomber colias) Under Chilling Storage

The employment of an ethanolic extract of quinoa (Chenopodium quinoa Willd.) as a novel preservation medium and as a source of bioactive compounds is tested for chilled fish storage. For this purpose, specimens from an under‐valued pelagic species (Atlantic chub mackerel, Scomber colias) are stored...

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Bibliographic Details
Published in:European journal of lipid science and technology 2018-12, Vol.120 (12), p.n/a
Main Authors: Miranda, José M., Carrera, Mónica, Pastén, Alexis, Vega‐Gálvez, Antonio, Barros‐Velázquez, Jorge, Aubourg, Santiago P.
Format: Article
Language:English
Subjects:
Antimicrobial agents
Antioxidants
Bioactive compounds
Biological activity
Biomolecules
Chenopodium quinoa
Commercialization
Cooling
Employment
Ethanol
ethanolic extract
Fatty acids
Fish
Fluorescence
Fluorescence in situ hybridization
Food preservation
Food processing industry
Hydrolysis
Ice formation
icing systems
Lipid peroxidation
Lipids
Mackerel
Odor
Odors
Oxidation
pH effects
Preservation
Preservatives
Quality
Quality assessment
Quinoa
Scomber colias
Scomber japonicus
Seafood
shelf‐life
Skin
Species
Storage
Strategy
Thiobarbituric acid
Trimethylamine
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Summary:The employment of an ethanolic extract of quinoa (Chenopodium quinoa Willd.) as a novel preservation medium and as a source of bioactive compounds is tested for chilled fish storage. For this purpose, specimens from an under‐valued pelagic species (Atlantic chub mackerel, Scomber colias) are stored in ice including quinoa at two concentrations: 80% aq. (v/v) ethanol extracts (0.05 and 0.20 g lyophilized quinoa extract L−1 icing solution; Q‐1 and Q‐2 batches, respectively) and compared to a control icing condition (Q‐0 batch). The evolution of fish quality is assessed during a 13‐day chilled storage period. The presence of the most concentrated quinoa extract (i.e., Q‐2 batch) in the icing medium implied lower (p 
ISSN:1438-7697
1438-9312
DOI:10.1002/ejlt.201800280