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Protective effect of Fucoidan on the quality of narrow-barred Spanish mackerel (Scomberomorus commerson) fillets during refrigerated storage
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Salim Sharifian   |
| Chabahar Maritime University , sharifian.s@cmu.ac.ir |
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Abstract: (15 Views) |
Background and Objectives: Fish is a valuable source of protein and omega-3 fatty acids but is highly perishable due to enzymatic activity and microbial growth. The application of natural bioactive compounds such as seaweed-derived polysaccharides has emerged as a promising strategy to extend fish shelf life. This study aimed to evaluate the effects of immersing narrow-barred Spanish mackerel (Scomberomorus commerson) fillets in fucoidan solutions (1, 3, and 5%) on microbial, physicochemical, and sensory quality during refrigerated storage (4°C) for 12 days.
Methods: Fresh fillets were immersed in fucoidan solutions at different concentrations for 5 minutes and then stored in polyethylene packaging under refrigeration. Microbial counts (mesophilic and psychrotrophic bacteria), chemical parameters (pH, TVB-N, PV, and TBARS), and sensory attributes (color, odor, texture, and overall acceptance) were assessed on days 0, 3, 6, 9, and 12 of storage.
Findings: The findings revealed that the 3% and 5% fucoidan treatments significantly slowed microbial growth, delaying the onset of spoilage from day 6 in the control to day 9. The increases in pH and TVB-N values were slower, and their final levels remained lower in these treatments compared to the control. Lipid oxidation indices (PV and TBARS) were also significantly reduced in the 3% and 5% treatments. Sensory evaluation showed that overall acceptance scores in the control and 1% treatments dropped below the acceptability limit by day 6, whereas the 3% and 5% treatments remained acceptable until day 6 and only declined significantly by day 9.
Conclusion: Fucoidan at 3% and 5% concentrations effectively improved the microbial, chemical, and sensory quality of Spanish mackerel fillets and extended shelf life by approximately three days. Considering the comparable performance of 3% and 5%, the 3% concentration is recommended as a more practical and cost-effective option for industrial applications. |
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| Keywords: Quality, Fucoidan, Spanish mackerel, Fillet, Refrigerated storage |
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Full-Text [DOCX 3360 kb]
(9 Downloads)
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Type of Study: Research/ Original/ Regular Article |
Subject:
Fisheries and Aquaculture
Received: 2025/08/27 | Revised: 2025/10/22 | Accepted: 2025/09/6 | ePublished: 2025/09/6
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