Jaime Ortiz, Juan P. Vivanco and Santiago P. Aubourg
The addition of four selected seaweed extracts (cochayuyo, sea lettuce, ulte and red luche) as covering liquids in canned salmon was a good alternative to prevent or delay their deterioration, without the use of synthetic antioxidants such BHT or BHA. The application of this strategy improved the lipid and sensory quality parameters of canned Atlantic salmon (Salmo salar) muscle in relation with standard salmon 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 sensory and lipid 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 did not show significant differences between canned salmons packed with different covering liquids; and they were always into acceptable limits.