Impact of previous active dipping in Fucus spiralis extract on the quality enhancement of chilled lean fish

The first goal of this work was to enhance the quality of chilled fish by applying a preliminary dipping treatment containing a bioactive extract from the alga Fucus spiralis. Megrim (Lepidorhombus whiffia-gonis) specimens were dipped in aqueous solutions containing two different concentrations of the alga extract (0.50% and 0.10% alga dipping solution, wilt; HAC and LAC batches, respectively). In addition, two control batches were considered (water dipping control and no dipping control). Microbial, chemical and sensory qualities were assessed in fish specimens after 0, 2, 6, 9 and 13 days of chilled storage. An antimicrobial effect at advanced stages of storage (9-13-day period) was observed as determined by the comparative evolution of aerobes, psychrotrophs and Enterobacteriaceae counts in megrim muscle. Likewise, a protective effect against specific lipolytic and proteolytic spoilage bacteria was also achieved at that storage period, as well as a decrease of free fatty acids formation. However, alga extract in the dipping medium had no effect (p>0.05) on the increase of lipid oxidation in fish muscle throughout chilled storage. Interestingly, average scores revealed improved sensory quality in megrim corresponding to the HAC batch for the 9-13-day chilled period. Consequently, the proposed novel dipping treatment can be considered of interest for both on-board and in-land fish storage, due to the simple methodology employed and the resulting protective effects on fish quality. (C) 2018 Elsevier Ltd. All rights reserved.