{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,24]],"date-time":"2025-11-24T16:11:52Z","timestamp":1764000712870,"version":"3.41.2"},"reference-count":49,"publisher":"Wiley","issue":"12","license":[{"start":{"date-parts":[[2018,11,5]],"date-time":"2018-11-05T00:00:00Z","timestamp":1541376000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"name":"Spanish Council of Scientific Research (CSIC)","award":["2013-70E001"],"award-info":[{"award-number":["2013-70E001"]}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Euro J Lipid Sci &amp;amp; Tech"],"published-print":{"date-parts":[[2018,12]]},"abstract":"<jats:sec><jats:label\/><jats:p>The employment of an ethanolic extract of quinoa (<jats:italic>Chenopodium quinoa<\/jats:italic> Willd.) as a novel preservation medium and as a source of bioactive compounds is tested for chilled fish storage. For this purpose, specimens from an under\u2010valued pelagic species (Atlantic chub mackerel, <jats:italic>Scomber colias<\/jats:italic>) are stored in ice including quinoa at two concentrations: 80% aq. (v\/v) ethanol extracts (0.05 and 0.20\u2009g lyophilized quinoa extract\u2009L<jats:sup>\u22121<\/jats:sup> icing solution; Q\u20101 and Q\u20102 batches, respectively) and compared to a control icing condition (Q\u20100 batch). The evolution of fish quality is assessed during a 13\u2010day chilled storage period. The presence of the most concentrated quinoa extract (i.e., Q\u20102 batch) in the icing medium implied lower (<jats:italic>p<\/jats:italic>\u2009&lt;\u20090.05) lipid oxidation (thiobarbituric acid and fluorescence values) and hydrolysis (free fatty acids formation and lipolytic bacteria counts), as well as to a decrease in pH and trimethylamine values. Such effects are more pronounced at advanced storage times. Furthermore, fish specimens from Q\u20100 and Q\u20101 batches do not exhibit acceptable quality at the end of storage time, while those from the Q\u20102 batch still exhibit acceptable quality at that moment; interestingly, quality limit aspects are skin, eyes, and external odor.<\/jats:p><jats:p><jats:italic>Practical Applications<\/jats:italic>: Under the conditions tested, a novel quinoa\u2010based system is proposed as a suitable tool for the improvement of a chilled fatty fish species and consequent extension of its shelf\u2010life. This preservative strategy matches with current interest in the search for effective antioxidants and antimicrobials from natural sources to replace synthetic preservatives in the food sector. Additionally, this preservative strategy has proven to increase the technological aptitude and, accordingly, the commercialization possibilities, of a currently under\u2010valued fish species. The innovative treatment reported in this study opens the way to the employment of this strategy to current commercial seafoods (namely, lean and fatty fish). Further research should be undertaken to gain a deeper knowledge on the benefits derived from the presence of quinoa extracts in the icing system on fish quality as well as to apply it as a potential way to incorporate healthy biomolecules into seafood.<\/jats:p><jats:p><jats:inline-graphic xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" xlink:href=\"graphic\/ejlt201800280-gra-0001.png\" xlink:title=\"ejlt201800280-gra-0001\"\/><\/jats:p><jats:p><jats:bold>The employment of an ethanolic extract of quinoa (<jats:italic>Chenopodium quinoa<\/jats:italic> Willd.)<\/jats:bold> as a novel preservation medium and as a source of bioactive compounds is tested for chilled storage of fish. For this purpose, specimens from an under\u2010valued pelagic species (Atlantic chub mackerel, <jats:italic>Scomber colias<\/jats:italic>) are stored in ice including quinoa at two concentrations. The presence of the most concentrated quinoa extract in the icing medium implied lower (<jats:italic>p<\/jats:italic>\u2009&lt;\u20090.05) lipid oxidation and hydrolysis, as well as to a decrease in pH and trimethylamine values.<\/jats:p><\/jats:sec>","DOI":"10.1002\/ejlt.201800280","type":"journal-article","created":{"date-parts":[[2018,10,11]],"date-time":"2018-10-11T10:04:48Z","timestamp":1539252288000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":14,"title":["The Impact of Quinoa (<i>Chenopodium quinoa<\/i> Willd.) Ethanolic Extracts in the Icing Medium on Quality Loss of Atlantic Chub Mackerel (<i>Scomber colias<\/i>) Under Chilling Storage"],"prefix":"10.1002","volume":"120","author":[{"given":"Jos\u00e9 M.","family":"Miranda","sequence":"first","affiliation":[{"name":"Department of Analytical Chemistry, Nutrition and Food Science School of Veterinary Sciences Universidad de Santiago de Compostela 27002 Lugo Spain"}]},{"given":"M\u00f3nica","family":"Carrera","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology Instituto de Investigaciones Marinas (CSIC) 36208 Vigo Spain"}]},{"given":"Alexis","family":"Past\u00e9n","sequence":"additional","affiliation":[{"name":"Food Engineering Department Universidad de La Serena 1700000 La Serena Chile"}]},{"given":"Antonio","family":"Vega\u2010G\u00e1lvez","sequence":"additional","affiliation":[{"name":"Food Engineering Department Universidad de La Serena 1700000 La Serena Chile"}]},{"given":"Jorge","family":"Barros\u2010Vel\u00e1zquez","sequence":"additional","affiliation":[{"name":"Department of Analytical Chemistry, Nutrition and Food Science School of Veterinary Sciences Universidad de Santiago de Compostela 27002 Lugo Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3136-8137","authenticated-orcid":false,"given":"Santiago P.","family":"Aubourg","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology Instituto de Investigaciones Marinas (CSIC) 36208 Vigo Spain"}]}],"member":"311","published-online":{"date-parts":[[2018,11,5]]},"reference":[{"key":"e_1_2_7_2_1","first-page":"87","volume-title":"Chilled Foods. 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