Work

The Effect of Astaxanthin on Quality of the Common Cuttlefish ( Sepia officinalis ) Marinade

Year: 2026

Type: article

Abstract: ABSTRACT In this study, cuttlefish ( Sepia officinalis ), a member of the Cephalopoda class, was used as the raw material, since its mantle is a species rich in total lipids in fatty acids and polyunsaturated fatty acids. After boiling the thawed fish, marinades were prepared according to the groups in the method section. Astaxanthin pigment, extracted from Haematococcus pluvialis microalgae, was added to the marinade alongside garlic powder and parsley for their antioxidant properties, and changes in quality parameters were observed in the groups produced with different formulations. Sensory (appearance, smell, taste, texture), microbiological (mold‐yeast, lactic acid bacteria, total mesophilic aerobic bacteria, total psychrotrophic bacteria, coliforms, fecal coliforms, Staphylococcus aureus , Enterobacteriaceae ), and chemical analyses (pH, TVB‐N, TBARS, Crude Oil, Crude Ash, Moisture, Acid, Salt, Color) were repeated at 1‐month intervals over 4 months. Antioxidant capacity (DPPH scavenging activity) remained highest in the combined astaxanthin‐garlic powder‐parsley group (ASM) with 49.3% retention on Day 120, while lipid oxidation was lowest in the astaxanthin‐only group (TBARS: 6.88 μmol MDA/kg). Fatty acid composition and antioxidant capacity determination analyses were performed in 2 periods, at the beginning and end of the storage period. The effect of storage duration on product quality was evaluated in the experimental groups, which were stored at 4°C immediately after production, was determined. Statistically significant changes were observed in chemical, physical, microbiological and sensory values ( p < 0.05). For all parameters, the results in all groups remained below the consumability threshold during the study period.

Source: Food Science & Nutrition

DOI: 10.1002/fsn3.71724

Authors: Pınar Baldemir, Şükran Çaklı

Institution: Ege University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Life below water, Zero hunger

Open Access status: hybrid

Estimated APC paid: $3,630