Shelf life modelling of osmotically treated chilled gilthead seabream fillets

Tsironi, T; Salapa, I; Taoukis, P

dc.contributor.author	Tsironi, T	en
dc.contributor.author	Salapa, I	en
dc.contributor.author	Taoukis, P	en
dc.date.accessioned	2014-03-01T01:31:54Z
dc.date.available	2014-03-01T01:31:54Z
dc.date.issued	2009	en
dc.identifier.issn	1466-8564	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/19967
dc.subject	Gilthead seabream	en
dc.subject	Kinetic modeling	en
dc.subject	Mass transfer	en
dc.subject	Osmotic dehydration	en
dc.subject	Spoilage	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Dewatering	en
dc.subject.other	Fischer-Tropsch synthesis	en
dc.subject.other	Growth (materials)	en
dc.subject.other	Igneous rocks	en
dc.subject.other	Mass transfer	en
dc.subject.other	Osmosis	en
dc.subject.other	Sodium chloride	en
dc.subject.other	Water content	en
dc.subject.other	Arrhenius equations	en
dc.subject.other	Fish products	en
dc.subject.other	Gilthead seabream	en
dc.subject.other	Industrial relevances	en
dc.subject.other	Kinetic modeling	en
dc.subject.other	Maltodextrin	en
dc.subject.other	Mass flows	en
dc.subject.other	Microbial growths	en
dc.subject.other	Minimal treatments	en
dc.subject.other	Nacl solutions	en
dc.subject.other	Osmotic dehydration	en
dc.subject.other	Osmotic solutions	en
dc.subject.other	Pretreatment	en
dc.subject.other	Quality characteristics	en
dc.subject.other	Quality indices	en
dc.subject.other	Quality losses	en
dc.subject.other	Refrigerated storages	en
dc.subject.other	Salt contents	en
dc.subject.other	Shelf lives	en
dc.subject.other	Solution concentrations	en
dc.subject.other	Sparus aurata	en
dc.subject.other	Spoilage	en
dc.subject.other	Storage temperatures	en
dc.subject.other	Temperature dependences	en
dc.subject.other	Water activities	en
dc.subject.other	Water losses	en
dc.subject.other	Dehydration	en
dc.subject.other	Sparus aurata	en
dc.title	Shelf life modelling of osmotically treated chilled gilthead seabream fillets	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.ifset.2008.09.004	en
heal.identifier.secondary	http://dx.doi.org/10.1016/j.ifset.2008.09.004	en
heal.language	English	en
heal.publicationDate	2009	en
heal.abstract	The shelf life extension of osmotically treated chilled gilthead seabream (Sparus aurata) fillets was studied. Water-loss, solid-gain, salt content and water activity were measured. Osmotic pretreatment with 40, 50 and 60% maltodextrin (DE 47) Plus 5% NaCl solutions caused substantial water loss (12.3-77.0%) and solid enrichment (2.5-34.1%) with higher solution concentrations showing the highest values of mass flow. Quality indices (colour, microbial growth, TVB-N, sensory scoring) were estimated during refrigerated storage and kinetically modelled. Temperature dependence of quality loss rates was modelled by the Arrhenius equation. Shelf-life at 5 degrees C was 4d for untreated fillets and 9, 11 and 13d for fillets treated with 40, 50 and 60% maltodextrin, respectively. Industrial relevance: The objective of the present study was to evaluate the effect of osmotic pretreatment on the quality characteristics of gilthead seabream and to investigate the potential of using osmosis as a minimal treatment to extend the shelf life of fish products. Osmotic solution concentration had a significant effect on the osmotic dehydration of gilthead seabream fillets. Pretreated samples were found to have improved quality stability during subsequent refrigerated storage, in terms of microbial growth and organoleptic degradation, resulting in a significant shelf-life extension at all storage temperatures. (C) 2008 Elsevier Ltd. All rights reserved.	en
heal.publisher	ELSEVIER SCI LTD	en
heal.journalName	Innovative Food Science and Emerging Technologies	en
dc.identifier.doi	10.1016/j.ifset.2008.09.004	en
dc.identifier.isi	ISI:000262891800004	en
dc.identifier.volume	10	en
dc.identifier.issue	1	en
dc.identifier.spage	23	en
dc.identifier.epage	31	en