Shelf-life extension of gilthead seabream fillets by osmotic treatment and antimicrobial agents

TitleShelf-life extension of gilthead seabream fillets by osmotic treatment and antimicrobial agents
Publication TypeJournal Article
Year of Publication2012
AuthorsTsironi, TN, Taoukis PS
JournalJournal of Applied Microbiology
Volume112
Issue2
Pages316 - 328
KeywordsAntimicrobial, Carvacrol, Chilled fish, Glucono-δ-lactone, Osmotic dehydration, Shelf life
Abstract

Aims: The objectives of the study were to evaluate the effect of selected antimicrobial agents on the shelf life of osmotically pretreated gilthead seabream and to establish reliable kinetic equations for shelf-life determination validated in dynamic conditions. Methods and Results: Fresh gilthead seabream (Sparus aurata) fillets were osmotically treated with 50% high dextrose equivalent maltodextrin (HDM, DE 47) plus 5% NaCl and 0·5% carvacrol, 0·5% glucono-δ-lactone or 1% Citrox (commercial antimicrobial mix). Untreated and treated slices were aerobically packed and stored isothermally (0-15°C). Microbial growth and quality-related chemical indices were modelled as functions of temperature. Models were validated at dynamic storage conditions. Osmotic pretreatment with the use of antimicrobials led to significant shelf-life extension of fillets, in terms of microbial growth and organoleptic deterioration. Conclusions: The shelf life was 7days for control samples at 5°C. The osmotic pretreatment with carvacrol, glucono-δ-lactone and Citrox allowed for shelf-life extension by 8, 10 and 5days at 5°C, respectively. Significance and Impact of the Study: The results of the study show the potential of adding carvacrol, glucono-δ-lactone or Citrox in the osmotic solution to extend the shelf life and improve commercial value of chilled osmotically pretreated fish products. The developed models can be a reliable tool for predicting the shelf life of fresh or minimally processed gilthead seabream fillets in the real chill chain. © 2012 The Authors. Journal of Applied Microbiology © 2012 The Society for Applied Microbiology.

URLhttp://www.scopus.com/inward/record.url?eid=2-s2.0-84855897713&partnerID=40&md5=abf139b6f9897afe23d1057d9c678cdd

User login