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Effect of tuna skin gelatin-based coating enriched with seaweed extracts on the quality of tuna fillets during storage at 4 °C

2017-10-18Journal article Open access
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datacite.subject.sdg12:Produção e Consumo Sustentáveis
datacite.subject.sdg13:Ação Climática
datacite.subject.sdg14:Proteger a Vida Marinha
dc.contributor.authorVala, Milene
dc.contributor.authorAugusto, Ana
dc.contributor.authorHorta, André
dc.contributor.authorMendes, Susana
dc.contributor.authorGil, Maria M.
dc.contributor.editorGil
dc.date.accessioned2025-11-10T13:56:12Z
dc.date.available2025-11-10T13:56:12Z
dc.date.issued2017-10-18
dc.description.abstractNowadays, consumers demand high quality food products with an extended shelf-life without chemical additives. Edible coatings (EC) containing natural compounds are a promising preservation technology for raw seafood without compromising fresh-like appeal and nutritional content. The aim of this work was to evaluate the effect of Thunnus obesus skin gelatin-based EC containing Codium spp. or Fucus vesiculosus extracts on raw tuna preservation. Three gelatin-based EC (gelatin (5 %) + glycerol (25 %); gelatin (5 %) + Codium spp. (1 %) + glycerol (25 %); gelatin (5 %) + Fucus vesiculosus (1 %) + glycerol (25 %)) were applied directly on the surface of tuna fillets. Functional properties of gelatin and gelatin-based EC containing seaweed extracts were also studied. The gelatin was extracted by an acid-swelling process in the presence/absence of pepsin, followed by subsequent heating/refrigeration, after a pre-treatment with NaOH. The type of acid, temperature and concentration of NaOH greatly influence the process yield. The higher extraction yield was achieved using acetic acid in the presence of pepsin by subsequent refrigeration, especially when skins were previously treated with NaOH (0.2 M). Tuna quality was assessed over 12 days of storage at 4 ± 1 °C in terms of chemical and microbial indices. Results showed that tuna skin gelatin-based EC avoids tuna deterioration. Microbial growth, assessed by total viable counts, and total volatile basic nitrogen were maintained below the maximum limits recommended, contrarily to the control. Additionally, the use of EC increased the stability of red colour during storage.eng
dc.description.sponsorshipThis study had the support of Funda c~ao para a Ci^encia e Tecnologia (FCT), through the strategic project UID/MAR/04292/2013 granted to MARE.
dc.identifier.citationVala, M., Augusto, A., Horta, A., Mendes, S., & M. Gil, Maria . (2017). Effect of tuna skin gelatin-based coating enriched with seaweed extracts on the quality of tuna fillets during storage at 4 °C. International Journal of Food Studies, 6(2), 201–221. https://doi.org/10.7455/ijfs/6.2.2017.a7
dc.identifier.doi10.7455/ijfs/6.2.2017.a7
dc.identifier.issn2182-1054
dc.identifier.urihttp://hdl.handle.net/10400.8/14575
dc.language.isoeng
dc.peerreviewedyes
dc.publisherISEKI Food Association
dc.relationMARE - Marine and Environmental Sciences Centre
dc.relation.hasversionhttps://www.iseki-food-ejournal.com/article/410
dc.relation.ispartofInternational Journal of Food Studies
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectedible coating
dc.subjectseaweed extract
dc.subjectshelf-life
dc.subjecttuna
dc.subjectfish skin gelatin
dc.subjectseafood
dc.titleEffect of tuna skin gelatin-based coating enriched with seaweed extracts on the quality of tuna fillets during storage at 4 °Ceng
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMARE - Marine and Environmental Sciences Centre
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMAR%2F04292%2F2013/PT
oaire.citation.endPage221
oaire.citation.issue2
oaire.citation.startPage201
oaire.citation.titleInternational Journal of Food Studies
oaire.citation.volume6
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameSousa Augusto
person.familyNameHorta
person.familyNameMENDES
person.familyNameGil
person.givenNameAna Luísa de
person.givenNameAndré
person.givenNameSUSANA
person.givenNameMaria M
person.identifier322266
person.identifier.ciencia-id411F-FCC3-FDF8
person.identifier.ciencia-id4514-12E2-1FD9
person.identifier.ciencia-id7313-A289-DF48
person.identifier.orcid0000-0001-8561-6848
person.identifier.orcid0000-0003-2178-1849
person.identifier.orcid0000-0001-9681-3169
person.identifier.orcid0000-0002-8008-9839
person.identifier.ridB-2980-2015
person.identifier.ridO-4858-2015
person.identifier.scopus-author-id55655320600
person.identifier.scopus-author-id33568138000
person.identifier.scopus-author-id12785024700
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
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