Evaluation of the qualitative properties and consumer perception of marinated sardine Sardina pilchardus: The effect of fucoxanthin addition

With the increasing consumer awareness and demand for healthy food and natural ingredients; there is an urgent need to develop and propose innovative products to industry. In this study, the combined effect of various time of pre-incubation (30, 60 and 90 min) in vinegar and the addition of fucoxanthin (Fux) extracted from the brown alga Dictyopteris polypodiodes to the covering oil of sardine fillets was investigated during 3 months of refrigerated storage at 4◦C. Compared to fresh sardines, biogenic amines (Bas) decreased significantly in all marinated lots (histamine <0.07 mg/100 g, cadaverine <0.0 mg/100 g) and remained far below the regulatory limit up to the end of storage indicating the inhibition of specific bacteria producing amines. This was confirmed by the psychrophilic bacteria count which remained low (<1 log CFU/g) in all marinated lots. The antioxidant effect of fucoxanthin was reflected by the significantly higher contents of polyunsaturated fatty acids and the lower levels of thiobarbituric acid (5.50 ± 0.24 mg MDA/kg) in the fucoxanthin-marinated sardine especially toward the end of storage. Among the six tested lots, and based on acceptance test, consumer identified the 60min-fucoxanthinlot as the preferred product. Principal compound analysis allowed the distinction between lots treated with/ without fucoxanthin during refrigerated storage indicating its clear preservative effect.