Damage inhibition during refrigerated storage of mackerel (Scomber scombrus) fillets by a presoaking in quince (Cydonia oblonga) polyphenolic extract

The effect of quince (Cydonia oblonga Miller) polyphenolic extract on preserving mackerel (Scomber scombrus) fillets during refrigerated (4 °C) storage for 11 days was investigated. The quince extract, mainly consisted of procyanidin B dimer (50.8%) and hydroxycinnamic acids (36.62%), was found to q...

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Bibliographic Details
Published in:International journal of food science & technology 2008-11, Vol.43 (11), p.2056-2064
Main Authors: Fattouch, Sami, Sadok, Saloua, Raboudi-Fattouch, Faten, Slama, Mourad Ben
Format: Article
Language:English
Subjects:
Antimicrobial
Biological and medical sciences
Cydonia oblonga
fillet
fillets
Fish and seafood industries
Food industries
Food microbiology
Fundamental and applied biological sciences. Psychology
lipid oxidation
multivariate analysis
quince polyphenols
refrigerated storage
Rosaceae
Scomber scombrus
Vibrio fluvialis
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Summary:The effect of quince (Cydonia oblonga Miller) polyphenolic extract on preserving mackerel (Scomber scombrus) fillets during refrigerated (4 °C) storage for 11 days was investigated. The quince extract, mainly consisted of procyanidin B dimer (50.8%) and hydroxycinnamic acids (36.62%), was found to quench 2,2-diphenyl-1-picrylhydrazyl radicals by nearly 59.3%. As deduced from the lower peroxide value of the fillet fat fraction and the inhibition of thiobarbituric acid reactive substances formation, the quince extract (8.9 ± 0.4 mg phenolics mL⁻¹) was found to prevent fish oil from oxidative deterioration compared to control samples. Moreover, the extract was found to be active for in vitro inhibiting the growth of a range of food-borne bacteria, including Vibrio fluvialis, a halophilic bacterium responsible for a relevant number of sporadic gastroenteritis attributed to contaminated seafood. The minimal inhibition and bactericide concentration (MIC, MBC) values were about 0.37-1.2 mg of polyphenols mL⁻¹. In a second experiment, following cold smoking of fillets, sensory attributes firmness, astringency, acidity, colour and odour were analysed. The use of multivariate statistical methods (cluster analysis and principal component analysis) revealed no significant differences between samples pre-treated and non-pre-treated (control) with the quince-phenolic extract.
ISSN:0950-5423
1365-2621
DOI:10.1111/j.1365-2621.2008.01823.x