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Plant and algae extracts are increasingly being used as a natural alternative to synthetic antioxidants, providing bioactive compounds that improve the quality and shelf life of fishery products. Brown algae are rich in polyphenolic compounds with high antioxidant activity. In this study, an extract enriched with phlorotannins from Fucus spiralis was evaluated as natural antioxidant to extend the shelf life of salmon patties, comparing it with the synthetic antioxidant Butylated hydroxytoluene (BHT). Salmon patties containing 0.01% F. spiralis extract (G1-FS), 0.01% BHT (G2-BHT), and control (G3-Ct) were evaluated for moisture, pH, color, total volatile basic nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARs) on days 0, 3, 7, 11, 15 and 21 of storage at 4 °C. The addition of the algae extract had a similar behavior to BHT in terms of reducing spoilage compounds in the fish (decrease of TBARs) in the first 11 days of the study, when compared to the control patties without algae extract or artificial antioxidant.

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Effect of Incorporating Phlorotannin-Enriched Extracts of Fucus Spiralis into Homogenized Preparations of Fresh Salmon Patties During Storages

  • 会议论文

  • 发表日期：

    2026年

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  • Belén Almeida,
  • Sónia Barroso,
  • Filipa R. Pinto,
  • Susana Mendes,
  • Maria M. Gil

摘要

Plant and algae extracts are increasingly being used as a natural alternative to synthetic antioxidants, providing bioactive compounds that improve the quality and shelf life of fishery products. Brown algae are rich in polyphenolic compounds with high antioxidant activity. In this study, an extract enriched with phlorotannins from Fucus spiralis was evaluated as natural antioxidant to extend the shelf life of salmon patties, comparing it with the synthetic antioxidant Butylated hydroxytoluene (BHT). Salmon patties containing 0.01% F. spiralis extract (G1-FS), 0.01% BHT (G2-BHT), and control (G3-Ct) were evaluated for moisture, pH, color, total volatile basic nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARs) on days 0, 3, 7, 11, 15 and 21 of storage at 4 °C. The addition of the algae extract had a similar behavior to BHT in terms of reducing spoilage compounds in the fish (decrease of TBARs) in the first 11 days of the study, when compared to the control patties without algae extract or artificial antioxidant.