Quality increase of refrigerated fish by employment of a gelatine biofilm including a protein hydrolysate obtained from alga fucus spiralis

This study focusses on the employment of a gelatine-based biofilm during fish refrigeration. In it, a Fucus spiralis protein hydrolysate (PH) is included in the biofilm and used as packaging system in European hake (Merluccius merluccius) slices during the refrigerated storage (up to 6 days at 4 oC). A progressive quality loss can be observed in hake slices by increasing the storage time. However, comparison with control fish shows a partial inhibitory effect on microbial activity development (counts assessment of aerobes, psychrotrophs, Enterobacteriaceae, proteolytics, lipolytics and anaerobes) and lipid oxidation (determination of thiobarbituric acid and fluorescence indices) and hydrolysis (free fatty acids formation) in hake samples packaged in the alga-gelatine condition. A preservative effect resulting from the PH presence in the gelatine-based biofilm is concluded, this showing a quality and safety enhancement and a potential commercial value increase. Further research focused on the optimisation of the current biofilm preparation ought to be addressed.