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

Tsironi, TN; Taoukis, PS

dc.contributor.author	Tsironi, TN	en
dc.contributor.author	Taoukis, PS	en
dc.date.accessioned	2014-03-01T01:33:45Z
dc.date.available	2014-03-01T01:33:45Z
dc.date.issued	2010	en
dc.identifier.issn	0022-1147	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/20574
dc.subject	Chilled fish	en
dc.subject	Kinetic modeling	en
dc.subject	Modified atmosphere	en
dc.subject	Nisin	en
dc.subject	Osmotic dehydration	en
dc.subject	Shelf life	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	antiinfective agent	en
dc.subject.other	maltodextrin	en
dc.subject.other	nisin	en
dc.subject.other	nitrogen	en
dc.subject.other	polysaccharide	en
dc.subject.other	sodium chloride	en
dc.subject.other	animal	en
dc.subject.other	article	en
dc.subject.other	biological model	en
dc.subject.other	cold	en
dc.subject.other	drug effect	en
dc.subject.other	food control	en
dc.subject.other	food handling	en
dc.subject.other	food packaging	en
dc.subject.other	food preservation	en
dc.subject.other	Gram negative bacterium	en
dc.subject.other	human	en
dc.subject.other	isolation and purification	en
dc.subject.other	kinetics	en
dc.subject.other	lipid peroxidation	en
dc.subject.other	metabolism	en
dc.subject.other	methodology	en
dc.subject.other	microbial viability	en
dc.subject.other	microbiology	en
dc.subject.other	osmotic pressure	en
dc.subject.other	quality control	en
dc.subject.other	sea bream	en
dc.subject.other	sea food	en
dc.subject.other	sensation	en
dc.subject.other	validation study	en
dc.subject.other	Animals	en
dc.subject.other	Anti-Infective Agents	en
dc.subject.other	Cold Temperature	en
dc.subject.other	Food Handling	en
dc.subject.other	Food Microbiology	en
dc.subject.other	Food Packaging	en
dc.subject.other	Food Preservation	en
dc.subject.other	Gram-Negative Bacteria	en
dc.subject.other	Humans	en
dc.subject.other	Kinetics	en
dc.subject.other	Lipid Peroxidation	en
dc.subject.other	Microbial Viability	en
dc.subject.other	Models, Biological	en
dc.subject.other	Nisin	en
dc.subject.other	Nitrogen	en
dc.subject.other	Osmotic Pressure	en
dc.subject.other	Polysaccharides	en
dc.subject.other	Quality Control	en
dc.subject.other	Saline Solution, Hypertonic	en
dc.subject.other	Sea Bream	en
dc.subject.other	Seafood	en
dc.subject.other	Sensation	en
dc.subject.other	Sparus aurata	en
dc.title	Modeling microbial spoilage and quality of gilthead seabream fillets: Combined effect of osmotic pretreatment, modified atmosphere packaging, and nisin on shelf life	en
heal.type	journalArticle	en
heal.identifier.primary	10.1111/j.1750-3841.2010.01574.x	en
heal.identifier.secondary	http://dx.doi.org/10.1111/j.1750-3841.2010.01574.x	en
heal.language	English	en
heal.publicationDate	2010	en
heal.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®.	en
heal.publisher	WILEY-BLACKWELL PUBLISHING, INC	en
heal.journalName	Journal of Food Science	en
dc.identifier.doi	10.1111/j.1750-3841.2010.01574.x	en
dc.identifier.isi	ISI:000277300600026	en
dc.identifier.volume	75	en
dc.identifier.issue	4	en
dc.identifier.spage	M243	en
dc.identifier.epage	M251	en