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Antioxidant Activity of an Aqueous Extract of Cuttlefish Ink during Fish Muscle Heating
Marcos Trigo1, David Paz1, Antía Bote1
1Department of Food Technology, Marine Research Institute (CSIC), c/E. Cabello, 6, 36208 Vigo, Spain.
Antioxidants (Basel, Switzerland)
|November 25, 2023
Summary
Cuttlefish ink extract (CFI) acts as a potent antioxidant, significantly reducing lipid oxidation and preserving unsaturated fatty acids in heat-treated seafood. This study highlights CFI as a novel strategy for enhancing seafood quality.
Area of Science:
- Food Science
- Marine Biology
- Biochemistry
Background:
- Seafood quality is often compromised by lipid oxidation during thermal processing.
- Cuttlefish ink (Sepia officinalis) is a byproduct with potential bioactive properties.
Purpose of the Study:
- To evaluate the antioxidant capacity of cuttlefish ink extract (CFI) in a model seafood system.
- To determine the effect of CFI on lipid oxidation and fatty acid profile during heat treatment.
Main Methods:
- A model system of minced seabream (Sparus aurata) muscle was treated with varying concentrations of CFI at 50 °C for 12 days.
- Lipid oxidation (conjugated dienes, conjugated trienes, peroxide values, fluorescent compounds), hydrolysis (free fatty acids), and fatty acid profiles (polyene index) were assessed.
Main Results:
- CFI significantly inhibited lipid oxidation, evidenced by lower conjugated diene, conjugated triene, and fluorescent compound levels.
- Higher CFI concentrations and longer heating times enhanced antioxidant effects.
- CFI addition led to improved retention of unsaturated fatty acids, indicated by a higher polyene index.
Conclusions:
- Cuttlefish ink extract demonstrates significant antioxidant properties, protecting against lipid oxidation in thermally processed seafood.
- CFI offers a promising natural strategy for improving the shelf-life, nutritional value, and sensory quality of seafood products.
