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Open AccessArticle

Evaluation of Dosidicus gigas Skin Extract as An Antioxidant and Preservative in Tuna Pâté

Grupo Calidad y Seguridad Alimentaria, CSA, Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante, Spain
Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd, Luis Encinas y Rosales s/n, Col. Centro, C.P. 83000 Hermosillo, Sonora, Mexico
Authors to whom correspondence should be addressed.
Foods 2019, 8(12), 693;
Received: 4 October 2019 / Revised: 10 December 2019 / Accepted: 15 December 2019 / Published: 17 December 2019
(This article belongs to the Section Food Quality and Safety)
A strategy for food preservation, based on a methanol–HCl squid skin extract (Dosidicus gigas) (JSSE), was evaluated at two concentrations in yellowfin tuna fish pâtés, which were stored at 4 and 8 °C for 20 day. The JSSE was characterized by determining its antioxidant and mutagenic activities. A yellowfin tuna pâté was elaborated, with and without the addition of the JSSE. An affective sensory analysis was performed to establish consumers’ preferences. During a 20-day storage period, the water activity (aw), pH, color difference (ΔE*ab), microbiological analysis, lipid oxidation and sensory quality attributes were evaluated, and the results were compared with the results of the butylated hydroxyanisole (BHA) and control treatments. The JSSE showed antioxidant activity against the 2,2-diphenyl-1-picrylhydrazyl (DPPH●+) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radicals and did not induce mutation, according to the Ames’ Salmonella test, nor chromosomal abnormalities, according to the onion root-tip cell assay. The consumer analysis demonstrated a higher preference for the pâté with the added JSSE in seven out of the eight evaluated attributes. During storage, the JSSE neither had an impact on aw nor pH, maintained lower ΔE*ab values, inhibited the microbial activity and lipid oxidation (unlike the control pâté), and preserved the sensory quality attributes, unlike the BHA and control treatments. This study showed that the JSSE has biologically active pigments that can act as antioxidants and antimicrobials in yellowfin tuna fish pâtés. View Full-Text
Keywords: antioxidant activity; antimicrobial activity; squid pigments; sensory analysis antioxidant activity; antimicrobial activity; squid pigments; sensory analysis
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Chan-Higuera, J.E.; Ezquerra-Brauer, J.M.; Lipan, L.; Cano-Lamadrid, M.; Rizzitano, R.; Carbonell-Barrachina, A.A. Evaluation of Dosidicus gigas Skin Extract as An Antioxidant and Preservative in Tuna Pâté. Foods 2019, 8, 693.

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