Effect of a phenolic extract from olive vegetation water on fresh salmon steak quality during storage


Submitted: 15 July 2016
Accepted: 29 September 2016
Published: 14 November 2016
Abstract Views: 1165
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Authors

  • Dino Miraglia Department of Veterinary Medicine, University of Perugia, Perugia, Italy.
  • Sonia Esposto Department of Agricultural, Food and Environmental Sciences, University of Perugia, Perugia, Italy.
  • Raffaella Branciari Department of Veterinary Medicine, University of Perugia, Perugia, Italy.
  • Stefania Urbani Department of Agricultural, Food and Environmental Sciences, University of Perugia, Perugia, Italy.
  • Maurizio Servili Department of Agricultural, Food and Environmental Sciences, University of Perugia, Perugia, Italy.
  • Simona Perucci Circeo Pesca S.r.l., San Mariano-Corciano (PG), Italy.
  • David Ranucci Department of Veterinary Medicine, University of Perugia, Perugia, Italy.
This study aimed to evaluate the antioxidant and antimicrobial effects of a phenolic extract from olive vegetation water on fresh salmon steaks stored at 4°C under modified atmosphere. Twenty-four salmon steaks were respectively immersed in solutions of the diluted phenolic extract at 1.5 g/L (A), 3 g/L (B), and water only as a control (CTR), packaged within a protective atmosphere (70% carbon dioxide, 25% nitrogen and 5% oxygen) and then stored at 4°C. After 2 h, and 3 and 6 days of storage, the fish samples were analysed for the total viable count, Enterobacteriaceae count, pH, colour (CIE L*a*b* colour system), phenolic composition, α- tocopherol content, antioxidant activity by 2,2- diphenyl-1-picrylhydrazyl (DPPH˙) assay, and thiobarbituric reactive substances (TBARS). A 3 g/L phenolic extract contributed positively to the hygienic quality of the salmon by reducing the microbial growth during storage. The treated samples were slightly yellower than the CTR but only at the beginning of storage. The flesh contained 6.2% of the total polyphenols present in the initial solutions, with various percentages of the single fractions. After 6 days storage, the α- tocopherol content in the CTR and A samples was statistically lower than the B group that also showed the lowest DPPH˙ and TBARS values. In conclusion, the phenolic extract increased the microbiological quality and antioxidant concentration and decreased the lipid oxidation of salmon steaks during storage at 4°C under modified atmosphere.

1.
Miraglia D, Esposto S, Branciari R, Urbani S, Servili M, Perucci S, Ranucci D. Effect of a phenolic extract from olive vegetation water on fresh salmon steak quality during storage. Ital J Food Safety [Internet]. 2016 Nov. 14 [cited 2024 Jun. 13];5(4). Available from: https://www.pagepressjournals.org/ijfs/article/view/6167

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