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Inhibition des altérations pendant l'entreposage frigorifique de filets de maquereau (Scomber scombrus) grâce à la pré-marination dans un extrait polyphénolique de coing (Cydonia oblonga).

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

Auteurs : FATTOUCH S., SADOK S., RABOUDI-FATTOUCH F., et al.

Type d'article : Article

Résumé

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 plus or minus 0.4 mg phenolics m/L) 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 m/L. 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 pretreated and non-pretreated (control) with the quince-phenolic extract.

Détails

  • Titre original : Damage inhibition during refrigerated storage of mackerel (Scomber scombrus) fillets by a presoaking in quince (Cydonia oblonga) polyphenolic extract.
  • Identifiant de la fiche : 2009-2098
  • Langues : Anglais
  • Source : Int. J. Food Sci. Technol. - vol. 43
  • Date d'édition : 2008
  • DOI : http://dx.doi.org/10.1111/j.1365-2621.2008.01823.x

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