The effect of glazing based on saponin-free quinoa (Chenopodium quinoa) extract on the lipid quality of frozen fatty fish

6 pages, 2 figures, 2 tables

Detalles Bibliográficos
Autores: Trigo, Marcos, Rodríguez, Alicia, Dovale-Rosabal, Gretel, Pastén, Alexis, Vega-Gálvez, Antonio, Aubourg, Santiago P.
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2018
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/170287
Acceso en línea:http://hdl.handle.net/10261/170287
Access Level:acceso abierto
Palabra clave:Frozen mackerel
Glazing
Chenopodium quinoa
Saponin
Rancidity stability
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spelling The effect of glazing based on saponin-free quinoa (Chenopodium quinoa) extract on the lipid quality of frozen fatty fishTrigo, MarcosRodríguez, AliciaDovale-Rosabal, GretelPastén, AlexisVega-Gálvez, AntonioAubourg, Santiago P.Frozen mackerelGlazingChenopodium quinoaSaponinRancidity stability6 pages, 2 figures, 2 tablesThis study focussed on the rancidity stability of frozen fatty fish. Its basic objective was to investigate the effect of a glazing system including a saponin-free quinoa (Chenopodium quinoa) extract during the frozen storage of Atlantic mackerel (Scomber scombrus). For it, two different concentrations of 80% aq. (v/v) ethanol quinoa extracts (0.45 and 1.36 g lyophilised quinoa L−1 solution, respectively) were tested and compared with two control treatments (water glazing and non-glazing conditions). Chemical and sensory changes were monitored for a 8-month frozen storage. An inhibitory effect (p < 0.05) of the glazing system including the most concentrated saponin-free quinoa extract was observed on the lipid hydrolysis (free fatty acid formation) evolution and on the formation of secondary (thiobarbituric acid reactive substances) and tertiary (fluorescent compounds) lipid oxidation compounds. A sensory quality enhancement and shelf life increase was obtained in fish submitted to glazing conditions including the most concentrated quinoa extract in agreement to raw (gills and muscle odour) and cooked (muscle odour) descriptors. A novel quinoa-glazing system is proposed, this avoiding the inconveniences of the saponin compounds presenceThe work was supported by the Consejo Superior de Investigaciones Científicas (CSIC) (Spain) through the Research Project 2013–70E001.Peer reviewedElsevierConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]201820182018info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/170287reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttps://doi.org/10.1016/j.lwt.2018.08.031Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1702872026-05-22T06:33:51Z
dc.title.none.fl_str_mv The effect of glazing based on saponin-free quinoa (Chenopodium quinoa) extract on the lipid quality of frozen fatty fish
title The effect of glazing based on saponin-free quinoa (Chenopodium quinoa) extract on the lipid quality of frozen fatty fish
spellingShingle The effect of glazing based on saponin-free quinoa (Chenopodium quinoa) extract on the lipid quality of frozen fatty fish
Trigo, Marcos
Frozen mackerel
Glazing
Chenopodium quinoa
Saponin
Rancidity stability
title_short The effect of glazing based on saponin-free quinoa (Chenopodium quinoa) extract on the lipid quality of frozen fatty fish
title_full The effect of glazing based on saponin-free quinoa (Chenopodium quinoa) extract on the lipid quality of frozen fatty fish
title_fullStr The effect of glazing based on saponin-free quinoa (Chenopodium quinoa) extract on the lipid quality of frozen fatty fish
title_full_unstemmed The effect of glazing based on saponin-free quinoa (Chenopodium quinoa) extract on the lipid quality of frozen fatty fish
title_sort The effect of glazing based on saponin-free quinoa (Chenopodium quinoa) extract on the lipid quality of frozen fatty fish
dc.creator.none.fl_str_mv Trigo, Marcos
Rodríguez, Alicia
Dovale-Rosabal, Gretel
Pastén, Alexis
Vega-Gálvez, Antonio
Aubourg, Santiago P.
author Trigo, Marcos
author_facet Trigo, Marcos
Rodríguez, Alicia
Dovale-Rosabal, Gretel
Pastén, Alexis
Vega-Gálvez, Antonio
Aubourg, Santiago P.
author_role author
author2 Rodríguez, Alicia
Dovale-Rosabal, Gretel
Pastén, Alexis
Vega-Gálvez, Antonio
Aubourg, Santiago P.
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Frozen mackerel
Glazing
Chenopodium quinoa
Saponin
Rancidity stability
topic Frozen mackerel
Glazing
Chenopodium quinoa
Saponin
Rancidity stability
description 6 pages, 2 figures, 2 tables
publishDate 2018
dc.date.none.fl_str_mv 2018
2018
2018
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/170287
url http://hdl.handle.net/10261/170287
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://doi.org/10.1016/j.lwt.2018.08.031
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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