Raw and Cooked Quality of Gilthead Seabream Fillets (<i>Sparus aurata</i>, L.) after Mild Processing via Osmotic Dehydration for Shelf Life Extension
The current study aimed to explore the effects of mild processing for shelf-life extension on the raw an-d cooked quality of gilthead seabream fillets stored at 2 °C. Control and Treated (via osmotic dehydration) fillets were sampled at the beginning (D1), middle (D5) and end (D7) of commercial shel...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/14/2017 |
| _version_ | 1797406427968438272 |
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| author | Niki Alexi Konstantina Sfyra Eugenia Basdeki Evmorfia Athanasopoulou Aikaterini Spanou Marios Chryssolouris Theofania Tsironi |
| author_facet | Niki Alexi Konstantina Sfyra Eugenia Basdeki Evmorfia Athanasopoulou Aikaterini Spanou Marios Chryssolouris Theofania Tsironi |
| author_sort | Niki Alexi |
| collection | DOAJ |
| description | The current study aimed to explore the effects of mild processing for shelf-life extension on the raw an-d cooked quality of gilthead seabream fillets stored at 2 °C. Control and Treated (via osmotic dehydration) fillets were sampled at the beginning (D1), middle (D5) and end (D7) of commercial shelf life. The raw quality was evaluated via the quality index method (QIM), microbial measurements and for D1 through tetrad discrimination testing. The cooked quality was evaluated for the same samples via sensory descriptive analyses with a trained panel. The tetrad results indicated similar characteristics between treatments for raw fillets on D1 and a 29% shelf-life extension for Treated fillets vs. the Control ones, defined by Quality Index Method and microbial measurements. The raw quality was reflected in the cooked quality of the tissue, with the Treated fillets exhibiting less intense spoilage-related sensory attributes as well as enhanced or retained freshness-related attributes throughout storage, when compared to the Control ones. A range of treatment induced sensory characteristics, partly associated to Maillard reactions, were developed in the Treated fillets. Overall, the treatment affected positively both the raw and cooked quality of the fillet, showing promising results as a shelf-life extension method for fish fillet preservation. |
| first_indexed | 2024-03-09T03:26:18Z |
| format | Article |
| id | doaj.art-4a6ab1785ed043a3a29538b0db93e31c |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T03:26:18Z |
| publishDate | 2022-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-4a6ab1785ed043a3a29538b0db93e31c2023-12-03T15:02:24ZengMDPI AGFoods2304-81582022-07-011114201710.3390/foods11142017Raw and Cooked Quality of Gilthead Seabream Fillets (<i>Sparus aurata</i>, L.) after Mild Processing via Osmotic Dehydration for Shelf Life ExtensionNiki Alexi0Konstantina Sfyra1Eugenia Basdeki2Evmorfia Athanasopoulou3Aikaterini Spanou4Marios Chryssolouris5Theofania Tsironi6Food Quality Perception and Society Science Team, iSENSE Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, Agro Food Park 48, 8200 Aarhus N, DenmarkFood Quality Perception and Society Science Team, iSENSE Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, Agro Food Park 48, 8200 Aarhus N, DenmarkLaboratory of Food Process Engineering, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, GreeceLaboratory of Food Process Engineering, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, GreeceLaboratory of Food Process Engineering, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, GreeceSuSea BV, High Tech Campus 1, 5656 AE Eindhoven, The NetherlandsLaboratory of Food Process Engineering, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, GreeceThe current study aimed to explore the effects of mild processing for shelf-life extension on the raw an-d cooked quality of gilthead seabream fillets stored at 2 °C. Control and Treated (via osmotic dehydration) fillets were sampled at the beginning (D1), middle (D5) and end (D7) of commercial shelf life. The raw quality was evaluated via the quality index method (QIM), microbial measurements and for D1 through tetrad discrimination testing. The cooked quality was evaluated for the same samples via sensory descriptive analyses with a trained panel. The tetrad results indicated similar characteristics between treatments for raw fillets on D1 and a 29% shelf-life extension for Treated fillets vs. the Control ones, defined by Quality Index Method and microbial measurements. The raw quality was reflected in the cooked quality of the tissue, with the Treated fillets exhibiting less intense spoilage-related sensory attributes as well as enhanced or retained freshness-related attributes throughout storage, when compared to the Control ones. A range of treatment induced sensory characteristics, partly associated to Maillard reactions, were developed in the Treated fillets. Overall, the treatment affected positively both the raw and cooked quality of the fillet, showing promising results as a shelf-life extension method for fish fillet preservation.https://www.mdpi.com/2304-8158/11/14/2017quality index methodmicrobial spoilagetetrad discrimination testingsensory descriptive analysisshelf lifefreshness |
| spellingShingle | Niki Alexi Konstantina Sfyra Eugenia Basdeki Evmorfia Athanasopoulou Aikaterini Spanou Marios Chryssolouris Theofania Tsironi Raw and Cooked Quality of Gilthead Seabream Fillets (<i>Sparus aurata</i>, L.) after Mild Processing via Osmotic Dehydration for Shelf Life Extension Foods quality index method microbial spoilage tetrad discrimination testing sensory descriptive analysis shelf life freshness |
| title | Raw and Cooked Quality of Gilthead Seabream Fillets (<i>Sparus aurata</i>, L.) after Mild Processing via Osmotic Dehydration for Shelf Life Extension |
| title_full | Raw and Cooked Quality of Gilthead Seabream Fillets (<i>Sparus aurata</i>, L.) after Mild Processing via Osmotic Dehydration for Shelf Life Extension |
| title_fullStr | Raw and Cooked Quality of Gilthead Seabream Fillets (<i>Sparus aurata</i>, L.) after Mild Processing via Osmotic Dehydration for Shelf Life Extension |
| title_full_unstemmed | Raw and Cooked Quality of Gilthead Seabream Fillets (<i>Sparus aurata</i>, L.) after Mild Processing via Osmotic Dehydration for Shelf Life Extension |
| title_short | Raw and Cooked Quality of Gilthead Seabream Fillets (<i>Sparus aurata</i>, L.) after Mild Processing via Osmotic Dehydration for Shelf Life Extension |
| title_sort | raw and cooked quality of gilthead seabream fillets i sparus aurata i l after mild processing via osmotic dehydration for shelf life extension |
| topic | quality index method microbial spoilage tetrad discrimination testing sensory descriptive analysis shelf life freshness |
| url | https://www.mdpi.com/2304-8158/11/14/2017 |
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