Combination effect of smoking conditions and Dunaliella salina as natural antioxidant on biochemical characters of stored Sander lucioperca fillets

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Abstract Sander lucioperca is a fresh water fish characterized with its remarkable nutritional value. Thus, smoking improves sensory and microbiological characteristics. Therefore smoking processes is associated to alterations in some physicochemical fish properties. The object of this study is to evaluate the combined effects of two different processes of smoking (cold and hot) and natural antioxidants obtained from the microalgea Dunaliella salina administrated at two graded concentrations (+0.5pp and +1pp) on the biochemical quality and shelf life of Sander lucioperca fillets were investigated during 1, 20 and 90 days of storage.Smoking Sander lucioperca using Dunaliella salina extract increases polyphenols content in the fillets smoked fish. This natural antioxidant leads to a better preservation for this smoked fish. Dunaliella salina increases of the amounts of lipids and decreases TVBN, PV, TBARS and FFA in cold and hot smoked fillets. Therefore, combined effects of two different processes of smoking (cold and hot) and natural antioxidants could be a promising technique to preserve the Sander lucioperca fillets quality.

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