Effect of a Gelatin-Based Film Including <i>Gelidium</i> sp. Algal Flour on Antimicrobial Properties Against Spoilage Bacteria and Quality Enhancement of Refrigerated <i>Trachurus trachurus</i>
Background: Red macroalgal flour resulting from commercial phycocolloid extraction has been shown to include valuable preservative compounds. Methods: This study focused on the preservative effect of a gelatin-based packaging system including <i>Gelidium</i> sp. flour during refrigerated...
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MDPI AG
2025-04-01
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| Series: | Foods |
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| author | Antonio Gómez Lucía López José M. Miranda Marcos Trigo Jorge Barros-Velázquez Santiago P. Aubourg |
| author_facet | Antonio Gómez Lucía López José M. Miranda Marcos Trigo Jorge Barros-Velázquez Santiago P. Aubourg |
| author_sort | Antonio Gómez |
| collection | DOAJ |
| description | Background: Red macroalgal flour resulting from commercial phycocolloid extraction has been shown to include valuable preservative compounds. Methods: This study focused on the preservative effect of a gelatin-based packaging system including <i>Gelidium</i> sp. flour during refrigerated storage of <i>Trachurus trachurus</i> fillets. Different microbial and chemical indices related to quality loss were determined in fish muscle during a 6-day storage period at 4 °C. Results: Compared with gelatin-packaged control samples, those packaged in the system including the algal flour presented significantly lower microbial development (aerobic bacteria, psychrotrophic bacteria, and proteolytic bacteria) and significantly lower chemical indices related to microbial development (pH and trimethylamine). With respect to lipid oxidation, there was significantly greater retention of peroxides and significantly lower formation of secondary oxidation products in the samples packaged with the algal flour. Additionally, the algal flour group presented significantly less lipid hydrolysis. Conclusions: A preservative effect was derived from the addition of <i>Gelidium</i> flour to a gelatin-based packaging system during refrigerated storage of <i>T. trachurus</i>. This study supports the practical and valuable use of <i>Gelidium</i> sp. flour and addresses the current global interest in natural sources of preservative compounds and the use of marine byproducts. |
| format | Article |
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| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-c6c18c65a8a245e29cfdaa8dc4a311df2025-08-20T02:24:46ZengMDPI AGFoods2304-81582025-04-01149146510.3390/foods14091465Effect of a Gelatin-Based Film Including <i>Gelidium</i> sp. Algal Flour on Antimicrobial Properties Against Spoilage Bacteria and Quality Enhancement of Refrigerated <i>Trachurus trachurus</i>Antonio Gómez0Lucía López1José M. Miranda2Marcos Trigo3Jorge Barros-Velázquez4Santiago P. Aubourg5Department of Food Technology, Marine Research Institute (CSIC), 36208 Vigo, SpainDepartment of Food Technology, Marine Research Institute (CSIC), 36208 Vigo, SpainDepartment of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences, University of Santiago de Compostela, 27002 Lugo, SpainDepartment of Food Technology, Marine Research Institute (CSIC), 36208 Vigo, SpainDepartment of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences, University of Santiago de Compostela, 27002 Lugo, SpainDepartment of Food Technology, Marine Research Institute (CSIC), 36208 Vigo, SpainBackground: Red macroalgal flour resulting from commercial phycocolloid extraction has been shown to include valuable preservative compounds. Methods: This study focused on the preservative effect of a gelatin-based packaging system including <i>Gelidium</i> sp. flour during refrigerated storage of <i>Trachurus trachurus</i> fillets. Different microbial and chemical indices related to quality loss were determined in fish muscle during a 6-day storage period at 4 °C. Results: Compared with gelatin-packaged control samples, those packaged in the system including the algal flour presented significantly lower microbial development (aerobic bacteria, psychrotrophic bacteria, and proteolytic bacteria) and significantly lower chemical indices related to microbial development (pH and trimethylamine). With respect to lipid oxidation, there was significantly greater retention of peroxides and significantly lower formation of secondary oxidation products in the samples packaged with the algal flour. Additionally, the algal flour group presented significantly less lipid hydrolysis. Conclusions: A preservative effect was derived from the addition of <i>Gelidium</i> flour to a gelatin-based packaging system during refrigerated storage of <i>T. trachurus</i>. This study supports the practical and valuable use of <i>Gelidium</i> sp. flour and addresses the current global interest in natural sources of preservative compounds and the use of marine byproducts.https://www.mdpi.com/2304-8158/14/9/1465<i>Gelidium</i> sp.flourgelatin filmfood packaginghorse mackerelrefrigeration |
| spellingShingle | Antonio Gómez Lucía López José M. Miranda Marcos Trigo Jorge Barros-Velázquez Santiago P. Aubourg Effect of a Gelatin-Based Film Including <i>Gelidium</i> sp. Algal Flour on Antimicrobial Properties Against Spoilage Bacteria and Quality Enhancement of Refrigerated <i>Trachurus trachurus</i> Foods <i>Gelidium</i> sp. flour gelatin film food packaging horse mackerel refrigeration |
| title | Effect of a Gelatin-Based Film Including <i>Gelidium</i> sp. Algal Flour on Antimicrobial Properties Against Spoilage Bacteria and Quality Enhancement of Refrigerated <i>Trachurus trachurus</i> |
| title_full | Effect of a Gelatin-Based Film Including <i>Gelidium</i> sp. Algal Flour on Antimicrobial Properties Against Spoilage Bacteria and Quality Enhancement of Refrigerated <i>Trachurus trachurus</i> |
| title_fullStr | Effect of a Gelatin-Based Film Including <i>Gelidium</i> sp. Algal Flour on Antimicrobial Properties Against Spoilage Bacteria and Quality Enhancement of Refrigerated <i>Trachurus trachurus</i> |
| title_full_unstemmed | Effect of a Gelatin-Based Film Including <i>Gelidium</i> sp. Algal Flour on Antimicrobial Properties Against Spoilage Bacteria and Quality Enhancement of Refrigerated <i>Trachurus trachurus</i> |
| title_short | Effect of a Gelatin-Based Film Including <i>Gelidium</i> sp. Algal Flour on Antimicrobial Properties Against Spoilage Bacteria and Quality Enhancement of Refrigerated <i>Trachurus trachurus</i> |
| title_sort | effect of a gelatin based film including i gelidium i sp algal flour on antimicrobial properties against spoilage bacteria and quality enhancement of refrigerated i trachurus trachurus i |
| topic | <i>Gelidium</i> sp. flour gelatin film food packaging horse mackerel refrigeration |
| url | https://www.mdpi.com/2304-8158/14/9/1465 |
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