Fish By-Product Valorization as Source of Bioactive Compounds for Food Enrichment: Characterization, Suitability and...

Area of Science:

• Food Science
• Nutritional Biochemistry
• Circular Economy

Background:

• Fish processing by-products are often underutilized, primarily as aquaculture feed.
• Mechanically deboned and dried meat (MDDM) presents an opportunity for valorization due to its nutritional content.
• Utilizing fish by-products promotes circular economy principles in the food industry.

Purpose of the Study:

• To evaluate the shelf life of sea bass MDDM using lipid oxidation (TBARS).
• To assess the impact of a tocopherol-based antioxidant on MDDM stability.
• To analyze changes in the fatty acid profile of MDDM during storage.

Main Methods:

• MDDM samples with and without antioxidant were stored at 37°C, 55°C, and 65°C for 50 days.
• Lipid oxidation was measured using the Thiobarbituric Acid Reactive Substances (TBARS) assay.
• Shelf life was modeled using the Arrhenius model, and fatty acid profiles were analyzed.

Main Results:

• The predicted shelf life of sea bass MDDM without antioxidant is 220 days at 20°C.
• Antioxidant addition demonstrated a significant protective effect against lipid oxidation.
• EPA and DHA losses were reduced by 75% and 72%, respectively, with antioxidant use, preserving nutritional quality.

Conclusions:

• Sea bass MDDM exhibits good stability, with a considerable shelf life.
• Tocopherol-based antioxidants effectively preserve MDDM quality, minimizing nutritional and sensory degradation.
• The findings support the incorporation of sea bass MDDM into human food products, enhancing circular economy practices.