Effect of storage temperature and osmotic pre-treatment with alternative solutes on the shelf-life of gilthead seabream (Sparus aurata) fillets
The objective of the study was the kinetic modelling of the shelf-life of osmotically pre-treated fish during refrigerated and super-chilled storage. Fresh gilthead seabream (Sparus aurata) fillets were treated for 0–360 min at 15 °C in osmotic solutions 50:5 high dextrose equivalent maltodextrin:Na...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
KeAi Communications Co., Ltd.
2017-01-01
|
| Series: | Aquaculture and Fisheries |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2468550X16300089 |
| _version_ | 1797203911529988096 |
|---|---|
| author | Theofania N. Tsironi Petros S. Taoukis |
| author_facet | Theofania N. Tsironi Petros S. Taoukis |
| author_sort | Theofania N. Tsironi |
| collection | DOAJ |
| description | The objective of the study was the kinetic modelling of the shelf-life of osmotically pre-treated fish during refrigerated and super-chilled storage. Fresh gilthead seabream (Sparus aurata) fillets were treated for 0–360 min at 15 °C in osmotic solutions 50:5 high dextrose equivalent maltodextrin:NaCl/100 g (HDM), 40:10:5 HDM:trehalose:NaCl/100 g (HDM + treh) and 40:10:5 HDM:glucosamine:NaCl/100 g (HDM + gluc). Water loss, solid gain, salt content and water activity were monitored throughout treatment. Slices untreated and osmotically pre-treated for 45 min were aerobically packed and stored isothermally at 15, 10, 5, 2.5, 0, −1 and −3 °C. Quality assessment was based on microbial growth (total viable count, Pseudomonas spp., Brochothrix thermosphacta, Enterobacteriaceae spp., H2S-producing bacteria, lactic acid bacteria, yeasts and moulds), total volatile nitrogen (TVB-N), lipid oxidation (TBARs) and sensory scoring. Quality indices were kinetically modelled and temperature dependence of quality loss rates was modelled by Ratkowsky equation.
Osmotic pre-treatment led to significant shelf-life extension of fillets, in terms of microbial growth, chemical changes and organoleptic deterioration. The pre-treatment with the alternative solutes led to depression of the freezing point (−1.8, −2.6, −3.2 and −3.5 °C for the untreated samples and the osmotically pre-treated with HDM, HDM + treh and HDM + gluc, respectively). TVB-N values were higher in untreated samples, followed by osmotically treated fillets, mainly at higher storage temperatures (i.e. 10 and 15 °C). Based on the mathematical models for sensory evaluation scoring, the shelf-life was 12, 19, 22 and 22 days at 0 °C for untreated and osmotically pre-treated with HDM, HDM + treh and HDM + gluc fish slices, respectively, while the respective values at −3 °C were 21, 35, 38 and 38 days. The alternative solutes had no significant effect on the quality and shelf-life of pre-treated fish fillet during storage at refrigerated conditions. |
| first_indexed | 2024-04-24T08:26:51Z |
| format | Article |
| id | doaj.art-5c8b38e98d0242c0a967ad952bd6bbc2 |
| institution | Directory Open Access Journal |
| issn | 2468-550X |
| language | English |
| last_indexed | 2024-04-24T08:26:51Z |
| publishDate | 2017-01-01 |
| publisher | KeAi Communications Co., Ltd. |
| record_format | Article |
| series | Aquaculture and Fisheries |
| spelling | doaj.art-5c8b38e98d0242c0a967ad952bd6bbc22024-04-16T22:03:53ZengKeAi Communications Co., Ltd.Aquaculture and Fisheries2468-550X2017-01-0121394710.1016/j.aaf.2016.10.003Effect of storage temperature and osmotic pre-treatment with alternative solutes on the shelf-life of gilthead seabream (Sparus aurata) filletsTheofania N. TsironiPetros S. TaoukisThe objective of the study was the kinetic modelling of the shelf-life of osmotically pre-treated fish during refrigerated and super-chilled storage. Fresh gilthead seabream (Sparus aurata) fillets were treated for 0–360 min at 15 °C in osmotic solutions 50:5 high dextrose equivalent maltodextrin:NaCl/100 g (HDM), 40:10:5 HDM:trehalose:NaCl/100 g (HDM + treh) and 40:10:5 HDM:glucosamine:NaCl/100 g (HDM + gluc). Water loss, solid gain, salt content and water activity were monitored throughout treatment. Slices untreated and osmotically pre-treated for 45 min were aerobically packed and stored isothermally at 15, 10, 5, 2.5, 0, −1 and −3 °C. Quality assessment was based on microbial growth (total viable count, Pseudomonas spp., Brochothrix thermosphacta, Enterobacteriaceae spp., H2S-producing bacteria, lactic acid bacteria, yeasts and moulds), total volatile nitrogen (TVB-N), lipid oxidation (TBARs) and sensory scoring. Quality indices were kinetically modelled and temperature dependence of quality loss rates was modelled by Ratkowsky equation. Osmotic pre-treatment led to significant shelf-life extension of fillets, in terms of microbial growth, chemical changes and organoleptic deterioration. The pre-treatment with the alternative solutes led to depression of the freezing point (−1.8, −2.6, −3.2 and −3.5 °C for the untreated samples and the osmotically pre-treated with HDM, HDM + treh and HDM + gluc, respectively). TVB-N values were higher in untreated samples, followed by osmotically treated fillets, mainly at higher storage temperatures (i.e. 10 and 15 °C). Based on the mathematical models for sensory evaluation scoring, the shelf-life was 12, 19, 22 and 22 days at 0 °C for untreated and osmotically pre-treated with HDM, HDM + treh and HDM + gluc fish slices, respectively, while the respective values at −3 °C were 21, 35, 38 and 38 days. The alternative solutes had no significant effect on the quality and shelf-life of pre-treated fish fillet during storage at refrigerated conditions.http://www.sciencedirect.com/science/article/pii/S2468550X16300089Osmotic dehydrationFishSuper-chillingCryoprotective agentsKinetic modelling |
| spellingShingle | Theofania N. Tsironi Petros S. Taoukis Effect of storage temperature and osmotic pre-treatment with alternative solutes on the shelf-life of gilthead seabream (Sparus aurata) fillets Aquaculture and Fisheries Osmotic dehydration Fish Super-chilling Cryoprotective agents Kinetic modelling |
| title | Effect of storage temperature and osmotic pre-treatment with alternative solutes on the shelf-life of gilthead seabream (Sparus aurata) fillets |
| title_full | Effect of storage temperature and osmotic pre-treatment with alternative solutes on the shelf-life of gilthead seabream (Sparus aurata) fillets |
| title_fullStr | Effect of storage temperature and osmotic pre-treatment with alternative solutes on the shelf-life of gilthead seabream (Sparus aurata) fillets |
| title_full_unstemmed | Effect of storage temperature and osmotic pre-treatment with alternative solutes on the shelf-life of gilthead seabream (Sparus aurata) fillets |
| title_short | Effect of storage temperature and osmotic pre-treatment with alternative solutes on the shelf-life of gilthead seabream (Sparus aurata) fillets |
| title_sort | effect of storage temperature and osmotic pre treatment with alternative solutes on the shelf life of gilthead seabream sparus aurata fillets |
| topic | Osmotic dehydration Fish Super-chilling Cryoprotective agents Kinetic modelling |
| url | http://www.sciencedirect.com/science/article/pii/S2468550X16300089 |
| work_keys_str_mv | AT theofaniantsironi effectofstoragetemperatureandosmoticpretreatmentwithalternativesolutesontheshelflifeofgiltheadseabreamsparusauratafillets AT petrosstaoukis effectofstoragetemperatureandosmoticpretreatmentwithalternativesolutesontheshelflifeofgiltheadseabreamsparusauratafillets |