{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,19]],"date-time":"2025-10-19T16:06:15Z","timestamp":1760889975542,"version":"build-2065373602"},"reference-count":35,"publisher":"MDPI AG","issue":"12","license":[{"start":{"date-parts":[[2019,12,17]],"date-time":"2019-12-17T00:00:00Z","timestamp":1576540800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Consejo Nacional de Ciencia y Tecnolog\u00eda - M\u00e9xico","award":["2174"],"award-info":[{"award-number":["2174"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>A strategy for food preservation, based on a methanol\u2013HCl squid skin extract (Dosidicus gigas) (JSSE), was evaluated at two concentrations in yellowfin tuna fish p\u00e2t\u00e9s, which were stored at 4 and 8 \u00b0C for 20 day. The JSSE was characterized by determining its antioxidant and mutagenic activities. A yellowfin tuna p\u00e2t\u00e9 was elaborated, with and without the addition of the JSSE. An affective sensory analysis was performed to establish consumers\u2019 preferences. During a 20-day storage period, the water activity (aw), pH, color difference (\u0394E*ab), microbiological analysis, lipid oxidation and sensory quality attributes were evaluated, and the results were compared with the results of the butylated hydroxyanisole (BHA) and control treatments. The JSSE showed antioxidant activity against the 2,2-diphenyl-1-picrylhydrazyl (DPPH\u25cf+) and 2,2\u2032-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS\u25cf) radicals and did not induce mutation, according to the Ames\u2019 Salmonella test, nor chromosomal abnormalities, according to the onion root-tip cell assay. The consumer analysis demonstrated a higher preference for the p\u00e2t\u00e9 with the added JSSE in seven out of the eight evaluated attributes. During storage, the JSSE neither had an impact on aw nor pH, maintained lower \u0394E*ab values, inhibited the microbial activity and lipid oxidation (unlike the control p\u00e2t\u00e9), and preserved the sensory quality attributes, unlike the BHA and control treatments. This study showed that the JSSE has biologically active pigments that can act as antioxidants and antimicrobials in yellowfin tuna fish p\u00e2t\u00e9s.<\/jats:p>","DOI":"10.3390\/foods8120693","type":"journal-article","created":{"date-parts":[[2019,12,20]],"date-time":"2019-12-20T05:25:53Z","timestamp":1576819553000},"page":"693","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Evaluation of Dosidicus gigas Skin Extract as An Antioxidant and Preservative in Tuna P\u00e2t\u00e9"],"prefix":"10.3390","volume":"8","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-0340-3361","authenticated-orcid":false,"given":"Jes\u00fas Enrique","family":"Chan-Higuera","sequence":"first","affiliation":[{"name":"Grupo Calidad y Seguridad Alimentaria, CSA, Departamento de Tecnolog\u00eda Agroalimentaria, Escuela Polit\u00e9cnica Superior de Orihuela (EPSO), Universidad Miguel Hern\u00e1ndez de Elche (UMH), Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante, Spain"},{"name":"Departamento de Investigaci\u00f3n y Posgrado en Alimentos, Universidad de Sonora, Blvd, Luis Encinas y Rosales s\/n, Col. Centro, C.P. 83000 Hermosillo, Sonora, Mexico"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6838-4395","authenticated-orcid":false,"given":"Josafat Marina","family":"Ezquerra-Brauer","sequence":"additional","affiliation":[{"name":"Departamento de Investigaci\u00f3n y Posgrado en Alimentos, Universidad de Sonora, Blvd, Luis Encinas y Rosales s\/n, Col. Centro, C.P. 83000 Hermosillo, Sonora, Mexico"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2468-0560","authenticated-orcid":false,"given":"Leontina","family":"Lipan","sequence":"additional","affiliation":[{"name":"Grupo Calidad y Seguridad Alimentaria, CSA, Departamento de Tecnolog\u00eda Agroalimentaria, Escuela Polit\u00e9cnica Superior de Orihuela (EPSO), Universidad Miguel Hern\u00e1ndez de Elche (UMH), Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6679-7161","authenticated-orcid":false,"given":"Marina","family":"Cano-Lamadrid","sequence":"additional","affiliation":[{"name":"Grupo Calidad y Seguridad Alimentaria, CSA, Departamento de Tecnolog\u00eda Agroalimentaria, Escuela Polit\u00e9cnica Superior de Orihuela (EPSO), Universidad Miguel Hern\u00e1ndez de Elche (UMH), Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Roberta","family":"Rizzitano","sequence":"additional","affiliation":[{"name":"Grupo Calidad y Seguridad Alimentaria, CSA, Departamento de Tecnolog\u00eda Agroalimentaria, Escuela Polit\u00e9cnica Superior de Orihuela (EPSO), Universidad Miguel Hern\u00e1ndez de Elche (UMH), Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7163-2975","authenticated-orcid":false,"given":"Angel Antonio","family":"Carbonell-Barrachina","sequence":"additional","affiliation":[{"name":"Grupo Calidad y Seguridad Alimentaria, CSA, Departamento de Tecnolog\u00eda Agroalimentaria, Escuela Polit\u00e9cnica Superior de Orihuela (EPSO), Universidad Miguel Hern\u00e1ndez de Elche (UMH), Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2019,12,17]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"72","DOI":"10.1016\/j.clnu.2017.05.015","article-title":"Omega 3 fatty acids in cardiovascular disease risk factors: An updated systematic review of randomised clinical trials","volume":"37","author":"Gil","year":"2018","journal-title":"Clin. 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