Modeling microbial spoilage and quality of gilthead seabream fillets: Combined effect of osmotic pretreatment, modified atmosphere packaging, and nisin on shelf life

TitleModeling microbial spoilage and quality of gilthead seabream fillets: Combined effect of osmotic pretreatment, modified atmosphere packaging, and nisin on shelf life
Publication TypeJournal Article
Year of Publication2010
AuthorsTsironi, TN, Taoukis PS
JournalJournal of Food Science
Volume75
Issue4
PagesM243 - M251
KeywordsChilled fish, Kinetic modeling, Modified atmosphere, Nisin, Osmotic dehydration, Shelf life
Abstract

The objective of the study was the kinetic modeling of the effect of storage temperature on the quality and shelf life of chilled fish, modified atmosphere-packed (MAP), and osmotically pretreated with the addition of nisin as antimicrobial agent. Fresh gilthead seabream (Sparus aurata) fillets were osmotically treated with 50% high dextrose equivalent maltodextrin (DE 47) plus 5% NaCl. Water loss, solid gain, salt content, and water activity were monitored throughout treatment and treatment conditions were selected for the shelf life study. Untreated and osmotically pretreated slices with and without nisin (2 × 104 IU/100 g osmotic solution), packed in air or modified atmosphere (50% CO2-50% air), and stored at controlled isothermal conditions (0, 5, 10, and 15 °C) were studied. Quality assessment and modeling were based on growth of several microbial indices, total volatile nitrogen, trimethylamine nitrogen, lipid oxidation (TBARS), and sensory scoring. Temperature dependence of quality loss rates was modeled by the Arrhenius equation, validated under dynamic conditions. Pretreated samples showed improved quality stability during subsequent refrigerated storage, in terms of microbial growth, chemical changes, and organoleptic degradation. Osmotic pretreatment with the addition of nisin in combination with MAP was the most effective treatment resulting in significant shelf life extension of gilthead seabream fillets (48 days compared to 10 days for the control at 0 °C). © 2010 Institute of Food Technologists®.

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