Effect of Cold Smoking and Natural Antioxidants on Quality Traits, Safety and Shelf Life of Farmed Meagre (<i>Argyrosomus regius</i>) Fillets, as a Strategy to Diversify Aquaculture Products

Aquaculture has been playing a leading role over the years to satisfy the global growing demand for seafood. Moreover, innovative techniques are necessary to increase the competitiveness, sustainability and profitability of the seafood production chain, exploiting new species from the aquaculture, s...

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Autores principales:	Concetta Maria Messina, Rosaria Arena, Giovanna Ficano, Mariano Randazzo, Maria Morghese, Laura La Barbera, Saloua Sadok, Andrea Santulli
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	meagre <i>Argyrosomus regius</i> cold smoking natural antioxidants halophyte aquaculture Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/b846c9e7d69a47e080e7de0f456bc81d
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spelling	oai:doaj.org-article:b846c9e7d69a47e080e7de0f456bc81d2021-11-25T17:32:01ZEffect of Cold Smoking and Natural Antioxidants on Quality Traits, Safety and Shelf Life of Farmed Meagre (<i>Argyrosomus regius</i>) Fillets, as a Strategy to Diversify Aquaculture Products10.3390/foods101125222304-8158https://doaj.org/article/b846c9e7d69a47e080e7de0f456bc81d2021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2522https://doaj.org/toc/2304-8158Aquaculture has been playing a leading role over the years to satisfy the global growing demand for seafood. Moreover, innovative techniques are necessary to increase the competitiveness, sustainability and profitability of the seafood production chain, exploiting new species from the aquaculture, such as meagre (<i>Argyrosomus regius</i>), to develop value-added products and diversify their production. In the present work, the effectiveness of cold smoking combined with antioxidants (SA) compared to cold smoking alone (S) on meagre fillets, the quality and shelf life were investigated. Sensory, biochemical, physical–chemical and microbiological analyses were performed on the smoked fillets during vacuum-packaged storage for 35 days at 4 ± 0.5 °C. The results showed positive effects of the SA treatment on the biochemical parameters of meagre fillets. The total volatile basic nitrogen (TVB-N) in smoked meagre fillets was significantly lower in the SA treatment at the end of storage compared to the S treatment. Moreover, SA had a positive effect on lipid peroxidation. Lower values of malondialdehyde (mg MDA/kg) were observed in the SA treatment during preservation compared to the S treatment. This work will contribute to the growth of the fish production chain, producing a value-added fish product by exploiting meagre, whose production has been increasing over decades.Concetta Maria MessinaRosaria ArenaGiovanna FicanoMariano RandazzoMaria MorgheseLaura La BarberaSaloua SadokAndrea SantulliMDPI AGarticlemeagre<i>Argyrosomus regius</i>cold smokingnatural antioxidantshalophyteaquacultureChemical technologyTP1-1185ENFoods, Vol 10, Iss 2522, p 2522 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	meagre <i>Argyrosomus regius</i> cold smoking natural antioxidants halophyte aquaculture Chemical technology TP1-1185
spellingShingle	meagre <i>Argyrosomus regius</i> cold smoking natural antioxidants halophyte aquaculture Chemical technology TP1-1185 Concetta Maria Messina Rosaria Arena Giovanna Ficano Mariano Randazzo Maria Morghese Laura La Barbera Saloua Sadok Andrea Santulli Effect of Cold Smoking and Natural Antioxidants on Quality Traits, Safety and Shelf Life of Farmed Meagre (<i>Argyrosomus regius</i>) Fillets, as a Strategy to Diversify Aquaculture Products
description	Aquaculture has been playing a leading role over the years to satisfy the global growing demand for seafood. Moreover, innovative techniques are necessary to increase the competitiveness, sustainability and profitability of the seafood production chain, exploiting new species from the aquaculture, such as meagre (<i>Argyrosomus regius</i>), to develop value-added products and diversify their production. In the present work, the effectiveness of cold smoking combined with antioxidants (SA) compared to cold smoking alone (S) on meagre fillets, the quality and shelf life were investigated. Sensory, biochemical, physical–chemical and microbiological analyses were performed on the smoked fillets during vacuum-packaged storage for 35 days at 4 ± 0.5 °C. The results showed positive effects of the SA treatment on the biochemical parameters of meagre fillets. The total volatile basic nitrogen (TVB-N) in smoked meagre fillets was significantly lower in the SA treatment at the end of storage compared to the S treatment. Moreover, SA had a positive effect on lipid peroxidation. Lower values of malondialdehyde (mg MDA/kg) were observed in the SA treatment during preservation compared to the S treatment. This work will contribute to the growth of the fish production chain, producing a value-added fish product by exploiting meagre, whose production has been increasing over decades.
format	article
author	Concetta Maria Messina Rosaria Arena Giovanna Ficano Mariano Randazzo Maria Morghese Laura La Barbera Saloua Sadok Andrea Santulli
author_facet	Concetta Maria Messina Rosaria Arena Giovanna Ficano Mariano Randazzo Maria Morghese Laura La Barbera Saloua Sadok Andrea Santulli
author_sort	Concetta Maria Messina
title	Effect of Cold Smoking and Natural Antioxidants on Quality Traits, Safety and Shelf Life of Farmed Meagre (<i>Argyrosomus regius</i>) Fillets, as a Strategy to Diversify Aquaculture Products
title_short	Effect of Cold Smoking and Natural Antioxidants on Quality Traits, Safety and Shelf Life of Farmed Meagre (<i>Argyrosomus regius</i>) Fillets, as a Strategy to Diversify Aquaculture Products
title_full	Effect of Cold Smoking and Natural Antioxidants on Quality Traits, Safety and Shelf Life of Farmed Meagre (<i>Argyrosomus regius</i>) Fillets, as a Strategy to Diversify Aquaculture Products
title_fullStr	Effect of Cold Smoking and Natural Antioxidants on Quality Traits, Safety and Shelf Life of Farmed Meagre (<i>Argyrosomus regius</i>) Fillets, as a Strategy to Diversify Aquaculture Products
title_full_unstemmed	Effect of Cold Smoking and Natural Antioxidants on Quality Traits, Safety and Shelf Life of Farmed Meagre (<i>Argyrosomus regius</i>) Fillets, as a Strategy to Diversify Aquaculture Products
title_sort	effect of cold smoking and natural antioxidants on quality traits, safety and shelf life of farmed meagre (<i>argyrosomus regius</i>) fillets, as a strategy to diversify aquaculture products
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/b846c9e7d69a47e080e7de0f456bc81d
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Effect of Cold Smoking and Natural Antioxidants on Quality Traits, Safety and Shelf Life of Farmed Meagre (<i>Argyrosomus regius</i>) Fillets, as a Strategy to Diversify Aquaculture Products

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