The addition of natural compounds as additives in fish products is increasingly important to prevent or delay their deterioration. Nowadays, most of the additives used on seafood are synthetic, and their safety is being increasingly questioned. The aim of this research was to compare the effects of the addition of different seaweeds extracts on lipid and sensory quality parameters of canned Atlantic salmon (Salmo salar) muscle. For this purpose, four different seaweeds extracts were tested: cochayuyo, sea lettuce, ulte, and red luche as covering liquids against a standard, without seaweed extract. For each sampling day, three cans from each treatment were analyzed periodically, up to reach 140 days of storage at 40°C. The parameters that were measured are: fatty acids content (saturated, monounsaturated, and polyunsaturated), polyene index (PI), peroxide value (PV), p-anisidine value (pAV), astaxanthin content (AX), total tocopherols content, total volatile basic nitrogen (TVB-N), and sensory indicators of “characteristic flavor” and “rancid odor.” All chemical parameters measured (fatty acids, PI, PV, pAV, AX, total tocopherols, and TVB-N) showed significant differences between all treatments and throughout storage time. Sensory parameters were not significantly different between canned salmons packed with different covering liquids, and they were always within acceptable limits.
Practical applications: The results obtained in this research show the possibility of the use of seaweeds as an alternative source of natural antioxidants in fatty fish canning. Next studies on the use of seaweeds to help in fish and seafood preservation should be focused on the use of mixtures of seaweeds as protective extracts. The results indicate that it is possible to obtain advantages in the preservation of canned salmon, based on the use of some seaweed extracts as covering liquid, which can help inhibit lipid peroxidation.